S t a r t e r
Schlumachers Tatar of Salmon
16
Thai Bouillabaisse | Gourmet Fish
16.5
as Main Course
29.5
Confit Octopus
Yuzu Mayonnaise | Garlic Ciabatta
17.5
Grilled 8/12 Shrimps
Yuzu Mayonnaise | Garlic Ciabatta
15.5
Sashimi of Tuna
Asia Style | Mango | Chili | Sesame Seed
18
Goat Cheese
Plum | Macadamia Nut | Wild Herbs
14.5
Pumpkin Cream Soup
9.5
Pulled Salmon Taco
Mustard Seeds | Honey
13.8
Black Tiger Shrimp Taco
Piemont Hazelnut | Teriyakisauce | Chives
14.5
Carpaccio of Beef
Piemont Hazelnut | Truffle
19
Additional Bread
4.9
Soup
Cauliflower | Curry | Coconut
12
Schlumachers Nordic Bouilliabaisse
19
as Main Course
36
S e a f o o d & G r i l l
All dishes are served with Pesto – Potatoes, Remoulade and a side Salad.
Our selection of Spices is displayed on the tables.
Confit Octopus
28
Whole Flounder from Baltic Sea
26
Filet of Fjord Salmon
29
Catch of th Day
Daily Price
Shrimps 8/12 Black Tiger
[8 piec.]
28
Filet of Beef Argentina
49
Pork Chop Dry Aged
29
Surf & Turf
39
Grilled Fish Plate
for 2 Guests with 3 different kinds of Fish
79
Grilled Surf & Turf Plate
for 2 Guests with 2x Fish and 2x Meat
89
Oldenburger Duck
Red Cabbage | Pretzle Dumplings | Cranberry Jus
38
Steak & Grill
all Steaks are grilled medium
served with Potato Wedges | Herbal Butter | Noble Mushrooms
Filet of Beef
49
Black Angus Entrecôte
46
Saddle of Veal
39
P a s t a & S o u l f o o d
Linguine Shrimp
Shrimp | Garlic | Tomato
26
Linguine Truffle
28
Gnocchi
Basil | Semi Dry Tomato | Pesto
24
Gnocchi Elsass
Bacon | Onions | Crème
21
Maccheroni
Lemon | Green Asparagus | Crème
21
Sepia Risotto
Market Vegetables
22
T o p p i n g s
Porky Chop 12
Duck 14
Octopus 14
Shrimps 12
Filet of Salmon 12
Catch of the Day 14
FIlet of Beef 24
D e s s e r t
Schlumachers Tiramisu
12
Dessertvariation
16.5
Homemade Sorbet and Ice Cream (changing), per Scoop
5.9
Homemade Mousse au Chocolat (changing), per Scoop
5.9
Choice of Cheese from Maitre Affineur Waltmann | Bread
Olives | Dip | Fruit Jelly | Oliveoil (for 1 Pers | 2 Pers.)
21 | 34
C h e f ‚ s C h o i c e M e n u
Our Chef’s Choice Menu – created by our Chef de Cuisine Gabrijel Pranjic – is an invitation to immerse yourself in the moment. You choose the number of courses – we’ll take care of everything else. Seasonal ingredients, creative combinations, and authentic craftsmanship create a menu that surprises, delights, and touches.
Surprising, harmonious, and served with passion.
| 3- Course Menu silver (Creamsoup for a Starter) | 49 |
| 3- Course Menu gold (cold Starter) | 56 |
| 4- Course Menu | 65 |
| 5- Course Menu | 75 |
| 6- Gang Menu | 85 |
| Cheese for Dessert + 5 € |
Wine Pairing
0,1l per Course, 4cl Dessertwine
| 3- Course | 21 |
| 4- Course | 28 |
| 5- Course | 35 |
| 6- Course | 42 |
The Restaurant will keep the right to change ingredients, due to supply shoratge or insufficent quality.
Please let us know if you have any allergies or cases of oncomplatibilities.
All prices include statutory VAT and are shown in Euro.
Surprise Menu
from our basket of ingredients
Can’t decide on a dish? Be surprised and choose our basket of ingredients!
On the list below you see a number of ingredients we might use to assemble your individal menu.
You just have to decide on the number of courses you’d like to eat
and our crew of the kitchen decides on your dinner.
You can determined the ingredients we shouldn’t use, due to intolerances, allergies or special diets.
Put the choice of your dinner in our hands!
The selected ingredients
Salt | Pepper | Beetroot | Lime | Beef | Celery | Yuzu | Cream | Sour Cream | Burrata Cheese
Egg | Arborio Rice | Noble Fish | Flour | Noble Mushrooms | Lemon | Giblets | Milk | Rosemary
Shrimp | Valrhona Noble Chocolate | Sweet Potato | Tomato | Garlic | Sesame | Blood Orange
Pickled Vegetables | Mustard | Cognac | Basil | Olive Oil | Green Asparagus | Piemont Hazelnut
Duroc | Chives | Herbs | Red Vein | Onion | Saffron | Orange | Goat Cheese | Strawberry | Butter
Veal | Leek | Macadamia Nut | Salmon | Peanut | Almond | Sugar | Wild Herbs | Iberico | Beef Bones
Wild Broccoli | Shiso | Berries | Ponzu | White Wine | Sherry | Aceto Balsamico | Walnut | Tuna
Vegetables from Market | Red Wine | Raddish | Honey | Tumeric | Squid | Dill | Curry | Paprika | Chard
Red Onion | Soysauce | Portwine | Red Endive | Venison | Mollusk | Parma Ham | Zucchini | Truffle
Bay Leaf | Cardamom | Corn | Callebaut Noble Chocolate | Sheep Cheese | Advocaat | Mascarpone
Piemento | Arugula | Lady Fingers | Lemon Oil | Pepper | Crustacean | Vanilla | Caramel | Chorizo
Refined Cheese | Spinach | Pea | Smoke | Sushi Rice | Caviar | Carrot | Potato | Tonkabean
Cocoa | Chili | Coconut | Roasted Onions | Cassis | Cherry | Mustard Seed | Tubers | Grana Padano
Pulpo | Spring Onions | Pasta | Apple | Grapefruit | Pomegranat | BBQ | Passionfruit | Pineapple
Cauliflower | Broad Bean | Lobsterhead | Keefir | Fennel | Pineapple | Mango | Coriander | Shrimp
Sea Bream | Chard | Red Onion | Wild Broccoli | Eaglefish | Char | Quail | Lamb | Fig | Chicory | Pumpkin | Bacon Pear Beans | Polenta | Valrhona Nougat | Anise | Duck | Mussels | Brussels Sprouts
| 3- Course Menu silver (Creamsoup for a Starter) | 59 |
| 3- Course Menu gold (warm or cold Starter) | 64 |
|
4- Course Menu (besides Amuse Gueule) |
74 |
|
5- Course Menu (besides Amuse Gueule, Petit Four) |
85 |
|
6- Gang Menu (besides Amuse Gueule, Refreshment before Main Course, Petit Four) |
98 |
| Cheese for Dessert + 5 € |
Wine Pairing
0,1l per Course, 4cl Dessertwine)
| 3- Course | 25 |
| 4- Course | 33 |
| 5- Course | 41 |
| 6- Course | 46 |
| Wine Pairing with single or limited vineyard 0,1l Surchage 10€/Course |
Our Chef de Cuisine Gabrijel Pranjic and the Schlumacher’s Team wish you a nice stay and a great evening.
The Restaurant will keep the right to change ingredients, due to supply shoratge or insufficent quality.
Please let us know if you have any allergies or cases of oncomplatibilities.
All prices include statutory VAT and are shown in Euro.