The hosts pay special attention to the processing of regional and seasonal products. Almost exclusively whole and half animals are bought and completely processed. Vegetables also play a very important role, which also grows on the farm. The products are served in 4 to 8-course surprise menus. Whether with or without innards, each guest decides for himself.
H&N special edition: Michael Köhle puts his first own wines into position
In close cooperation with the well-known winegrowers Stefan Winter and the Fendt wine family, the Riesling Auslese was created from 2015, which fits wonderfully golden into the glass and the Spätburgunder from 2010, hand-picked by Köhle himself, convinces with much spice and depth. Label Design by Suzan Rinow, Berlin.
3 F Feinschmecker 2019/2020
15 Punkte in Gault Millau 2020
6 Gusto pans 2019
Viktoria Kniely; Host of the year 2016 Berliner Meisterköche
Supporter of SlowFood
Christoph Hauser member of Slowfood Chefs Alliance