The Jungborn

Guests can choose between two menus as well as à la carte items from the two menus. When designing the menus, Philipp Helzle and his team ensure that variety is guaranteed and that meat, fish and vegetarian courses are all represented. The Aachen-born chef, who learned the fine art of cooking from Sven Elverfeld and Claus Peter Lumpp, emphasises that the team can also cater to special requests and dietary requirements. The Jungborn also serves completely vegetarian and vegan menus, subject to prior reservation.

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 twist. One thing is always the same: great importance is given to sourcing the best ingredients. They have to be fresh, purchased from producers who are locally known and whose quality has been appreciated for years. Wherever possible, regional products are used, from organic farmers and 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 heirloom varieties of vegetables, the full flavour of which unfolds depending on the preparation and wine pairing. Philipp Helzle is constantly reinventing himself in culinary terms, implementing modern techniques and making use of regional produce. It goes without saying that guests' wishes are taken into account and popular Jungborn classics are recurring on the menu. These include, for example, lamb with beetroot and ricotta gnocchi, asparagus dishes in spring and chestnut tortelloni with black truffles and pumpkin in autumn.