Asparagus season: the white gold of Lake Constance
Until Midsummer Day everything here revolves around asparagus. Fresh from the fields of the region, the white gold reaches our menu daily.
The queen of vegetables
Few ingredients embody early summer as much as asparagus. When the first spears are cut from the sandy soil, one of the finest times of the year begins for us.
Fresh from the field
With its loose, sun-blessed soils, the Lake Constance area offers ideal conditions for tender asparagus. We source it from farms in the region so that as little time as possible passes between harvest and plate. Because with asparagus one thing counts above all: the fresher, the better.
How we bring it to the table
- Classic with melted butter and new potatoes
- With homemade hollandaise sauce
- As a fine, velvety asparagus soup
- Accompanied by fresh Lake Constance whitefish
Until Midsummer Day
An old farmers' saying goes: "Cherries red, asparagus dead." On 24 June, Midsummer Day, the asparagus season traditionally ends. The plants then need rest to gather strength for the next year.
So make the most of these last weeks and do not miss the white gold of Lake Constance. We look forward to your visit.