THE RECIPE FOR SUCCESS: QUALITY COMBINED WITH CREATIVITY AND PASSION
The chefs regularly put their heads together to create imaginative menus that give guests unforgettable culinary moments of happiness. Refined, seasonal, regional, sometimes with an Asian or Italian accent. One thing is always the same: they attach great importance to the best ingredients. They have to be fresh, purchased from producers who are known and whose quality has been appreciated for years. Wherever possible, regional products are used, from organic farmers, premium suppliers who are known for good meat and the best fish. Fresh herbs are picked from the restaurant's own herb garden, and preference is given to old varieties of vegetables, whose full flavour develops individually depending on the preparation and accompaniment. Philipp Helzle is always reinventing himself in culinary terms, implementing modern techniques and making use of the region. It goes without saying that guests' wishes are accommodated and popular Jungborn classics are added to the menu. These include, for example, lamb with beetroot and ricotta gnocchis, asparagus dishes in spring and chestnut tortelloni with black truffles and pumpkin in autumn.