Ragout with dumplings
A true German classic. Our dumplings are made exclusively with Florian Domberger’s sourdough bread, eggs and milk from Erdhof Seewalde, onions from the Demeter farm at Weggun and lots of love from our chefs.
Our ragout is both puristic and timeless, made with meat from wild game around Brandenburg, onions, white wine from the Lückert family in Franken, Luisenhall salt and butter from the Siebengiebelhof. We simmer our ragout at a low temperature over many hours and this – along with the quality of the ingredients – makes for its superior taste.
The vegetarian option is a mushroom ragout, with tasty cream from Erdhof Seewalde.