From the lake to your plate: our regional partners
Fish from Reichenau Island, meat from Überlingen, vegetables from the harbour: the people behind our November menu.
An inn kitchen is only as good as what comes through the back door in the morning. That is why we work with producers from the neighbourhood that we know.
Fish from the Riebel family
The Riebel fishing family has been fishing from Reichenau Island since 1928 and goes out on the lake several times a day. Their catch reaches you as grilled Zanderfilet (pike-perch) with almond butter and market vegetables or as Knusperzander in panko with remoulade.
Meat from Fairfleisch
Straw-bedded pork, pasture-raised beef and lamb come from Fairfleisch in Überlingen, a Bioland partner. They become, among other things, our Strohschwein-Schnitzel, the Strohschweinebraten with crackling and the Wirtshaus-Rindergulasch from braised shank.
Fruit and vegetables from Marco Waibel
Seegenuss by Marco Waibel is right at the Überlingen landing stage. Whatever is in season there ends up in our market vegetables and salads.
Bread from the Milz family
Our spelt sourdough bread is baked by the Milz family in Überlingen.
We make our sauces and spätzle ourselves. You can find the full November menu on our home page under "Full menu".