Herbal gourmet buffet

 

When it's on in summer
Every Monday at 6.00 pm and 7.00 pm Guided walks in the herb garden, followed by a herbal gourmet buffet from 7.00 pm.

Only from the end of May until the end of September, for precise dates see the events calendar

Please book in advance.

When it's on in winter
We don't wish to completely forget the herbs during the colder months from the start of October to the end of May, even if the herb garden is in hibernation. We therefore offer fascinating talks with Father Gebhard, each on a herb-related topic, followed by our herbal menu.

The first Monday in every month, talk at 6.00 pm followed by herbal menu.

Only from December until the start of May, for precise dates see the events calendar

Please book in advance.

Join us in experiencing the herbal year in cuisine - from wild garlic to fennel - healthy delights with wild vegetables, healing and seasoning herbs.

Guided walks in the herb garden followed by the herbal gourmet buffet every Monday in the summer, from the end of May to the end of September, and talks followed by a herbal menu every first Monday in the month throughout the winter, from the beginning of October to the beginning of May.

     
Kräuter
     
Anyone who fancies cooking with freshly picked herbs must following the course of the seasons. Whilst some herbs are available throughout the summer - such as chives and lovage - others are often only ripe and ready for a limited time. These herbs then determine what is on the menu for a short time.
     
pesto  

Early in spring, when patches of snow are still lying the shade and the beds remain stubbornly brown, the wild garlic opens its lush green leaves and signals the beginning of the herbal year with a wild garlic pesto or as a cream soup. The harvest only lasts a few weeks. It is therefore essential to buck up, or wait for next spring.

In summertime, the Mediterranean herbs ripen little by little. Sun and warmth are essential, in order to produce essential oils from basil, rosemary or thyme. The best time for lamb with rosemary, steak Provençal or spaghetti pesto.

A particular speciality are our herby bratwurst sausages. Sulger the butcher produces these speciality sausages exclusively for the Höchsten - from pork from the Jehle farm in Limpach, and herbs from our own herb garden.

Every month, the weekly herbal gourmet buffets have a different focus - come with us on a tasting tour through the herbal year.

ou can find the latest dates here in our calendar.

   
kueche  

Hotline

Rezeption1
Ms Heinzelmann

personal - fast - direct
Tel: +49 (0) 7555 92100

Opening times
Our restaurant is
open daily from
7.00 am to approx. 11.00 pm
hot food served all day until 9.30 pm

sterne

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