quaint landscape of Swabian Jura 
restaurant 1950, famed for its CO2-menu – all ingredients except salt are sourced from within 25km. vegetable strudel with coriander mayonnaise, praline of ricotta and potato with savoy cabbage coating and onion crostini. cabbage flan, radish flakes with fermented radish with sage oil. sourdough bread with spelt butter and fresh cress 
little cabbage cake and puree with pickled vegetables in vegetable oil 
pickled cucumber on sauerkraut and puree 
roasted ox tail, marinated ox tongue 
creme of fennel wrapped in red beet with pickled beets, red beet ice cream, fennel green foam, onion stock, grilled onion, white beet puree and fermented chive flowers 
kimchi, creme of mangold with mustard caviar, puffed buckwheat, chili hollandaise, pickled eggyolk and a shot of oat milk with lemon grass 
sauce of deconstructed celery, oil made from celery greens, salad of celery and pear with fermented celery, creamy cheese and black garlic 
creme and ragout of lentil with grilled leek, smoked red cabbage, rosemary and garlic crumble, grilled brokkoli, fermented brokkoli florets, cabbage sprouts and jus 
lamb innards, praline of lamb hock and roasted saddle 
pre dessert – parsnip creme with pear dust and fried parsnip on mirabelle chutney and carrot four ways: frozen, foamed, fermented and shaved 
blackberry ice creme and crumble with milk cream, honey sauce, roasted cauliflower puree and breaded pumpkin 
baroque church in Zwiefalten on the Swabian Jura 
more interior opulence 
wall decor 
sign explaning the origins of the town Zwiefalten’s name
February 19th, 2022