country kitchen at a high, contemporary level

wolfgang becker's father had the wine house designed like a large, homely barrel. the adjoining vaulted cellar offers a rustic ambience, especially in the cold season, and is also ideally suited for families or groups. in summer, our guests enjoy exquisite gastronomy on the terrace of the wine house in a relaxed, well-tempered atmosphere under the lush plane trees and with a magnificent view of the vineyards.


  • raw marinated asparagus salad

    citrus cream/ jamon iberico bellota

  • grilled scallops

    orange-cardamom/ carrot allsorts

  • medallion of veal fillet

    herb jus/ sweetbreads/ spring morels

  • dessert of the day
  • the menu you can enjoy completely
  • or omit the intermediate gear


  • colorful spring salad

    creamy burrata/ oven tomato/ pine nut melt

  • salmon tartare with spring herbs

    white asparagus/ sour cream mousse/ potato straw

  • tartar of fillet of beef 'caprese

    basil/ burrata fresca/ toasted bread * main course with fries pailles

    23,-/ 32,-
  • a can of original prunier caviar 20g
  • roasted asparagus in maple

    fried duck foie gras/ hazelnut/ wild herbs

  • gillardeau oysters no.2

    6 pieces- peeled / raw on ice cream or au gratin

  • classic foie gras terrine

    lukewarm brioche with cherry-maple chutney



  • white asparagus foam soup

    lots of asparagus/ pink prawns



  • fresh asparagus

    hollandaise sauce/ jacket potatoes/ herb pancakes



  • fillet of sea bream

    wild garlic mousse/ acquerello risotto with asparagus

  • roasted guinea fowl breast

    lime leaf coconut sauce/ lpak choi/ jasmine rice

  • tomatized veal shank

    fine homemade pasta/ braised vegetables

  • portion of fresh asparagus spears

    hollandaise sauce/ potatoes and various add- ons

  • our crispy wiener schnitzel

    cranberries/ fried la rat/ small plucked salad

  • our cut of the day - daily price

    prime beef from otto- gourmet from the original beefer® optionally with:
    - bearnaise or pepper sauce
    - fries pailles or mac 'n'cheese
    - small plucked salad or fried green asparagus


  • german cheese selection by fritz lloyd blomeyer

    3 different
    *5 different

    (10,-, *15,-)


  • gariguette strawberry soup

    mashed meringue/ sorbet

  • 3 kinds of sorbet with marinated fruits
  • lime tart

    strawberries/ mango passion fruit sorbet

  • warm quark doughnut

    rhubarb and vanilla ice cream

  • homemade chocolates and broken chocolates

    homemade chocolates and broken chocolates

  • rhubarb yogurt sorbet

    beckers cuvée p & strawberry


at noon we additionally offer:

a quick lunch, a main course including 1 drink for 25 euros and a business lunch including starter, main course and dessert for 40 euros.

BECKERS weinhaus is open from wednesday to saturday ,from 12 noon and in the evening from 6 pm, sundays from 12 noon to 2:30 pm.

opening hours may vary on holidays and during our events.

Menus for your celebrations

the wine house itself as well as the vaulted cellar and the terrace offer the possibility to dine in larger groups (8 persons or more). we are happy to put together a special menu for you and your guests (family, friends or colleagues). here you will find a few suggestions, but we are also happy to fulfill individual wishes.

table set table

  • menu 'table magic I' - from 12 persons (price per person)

    appetizer selection used at the table:
    - winter salad with grapes and nuts, crispy bacon
    - beet carpaccio with smoked trout and chive cream
    - grilled eggplant, goat cheese/ coriander/ wild herbs
    - dressed tuna tartar/ sesame/ wakame
    - goose rillette with onion and radish
    - our BECKERS crusty bread with butter and lard
    - carrot/ pumpkin soup with ginger

    main course
    - saddle of cod with mashed potatoes
    - chives and mustard sauce
    - beef shoulder braised in late burgundy wine
    - braised sauce, celery cream

    - honey/cinnamon panna cotta
    - apple compote with nuts, cream ice cream


Menu I

  • bookable from 8 persons - 4 courses

    3 courses: EUR 54

    beetroot carpaccio with smoked eel
    sour cream and field salad

    potato/sauerkraut soup
    roasted black pudding/ autumn truffle

    roast pork crust
    dark beer sauce/ cabbage/ dumplings

    marzipan crepes with cherry compote
    lukewarm vanilla sauce and ice cream


menu II

  • bookable from 8 persons - 4 courses

    3 courses: EUR 67

    glazed warm smoked salmon tranche
    osietra caviar/horseradish mousse/chive oil

    schlutzkrapfen with fresh cheese
    pumpkin ragout and seed oil

    roast duck - breast and leg
    caramelized red cabbage, glazed apples

    berry crumble with egg liqueur rice


Menu III

  • bookable from 8 persons - 4 courses

    3 courses: EUR 75

    mottled hamachi
    tangerine/ fennel/ field salad

    pike perch slice from anise steam
    mussel broth/ saffron/ small vegetables

    fillet of beef 'rossini
    truffle jus, young savoy cabbage

    white valrohna chocolate
    crispy slice with mango


Menu iV

  • bookable from 8 persons - 5 courses

    - 4 courses: EUR 98
    - 3 courses: EUR 82,-

    goose liver from the
    fig confit and brioche

    grilled saint jacob mussel
    saffron/fennel risotto, oven tomatoes

    halibut with macadamia butter
    carrot/ pumpkin/ ginger

    local saddle of venison from the spice broth
    pointed cabbage, celery cream

    warm chocolate cake
    banana and passion fruit


Wine house
book table

open: wednesdays - saturdays from 12 pm and from 6 pm Sundays from 12 pm - 2:30 pm

discover now - 20.05.2024

Kitchen Party VOL. 13

discover now - 11.+12.05.2024

mother's day menu