the traditional ambience of the wine house contrasts with the reduced design of the gourmet restaurant. the versatile dishes build a bridge: country house cuisine on a high, contemporary level.

wednesdays to saturdays from 12 noon and from 6 pm
sundays from 12 noon to 2:30 pm
sundays on holidays and special events
and for your event on request

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.


  • burrata fresca

    beetroot/ maple/ walnut/ wild herbs

  • homemade lobster ravioli

    crustacean foam/ leaf spinach

  • pink nuts from domestic roebuck

    chanterelles/ cherry pancake/ broccoli with almonds

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


  • colorful summer salad

    cherry tomatoes/ basil pesto/ herb croutons

  • summer pickled tartan salmon

    cucumber pickles/ herb schmand/ potato crisp

  • a can of original prunier cavier -


  • tartar of fillet of beef

    waxy organic egg yolk/ summer truffles/ wild herbs/. * main course with pommes pailles

    21,-/ 29,-
  • fried breton sardines

    lukewarm olive vinaigrette/ bread chips/ aioli

  • gillardeau oysters no.2

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

  • classic foie gras terrine

    lukewarm brioche with cherry-maple chutney



  • lobster bisque

    peas and ravioli



  • homemade ricotta ravioli

    spinach/ brown butter/ summer truffle
    * main course with a small salad

    18,-/ *25.-


  • crispy fried fillet of dorade

    tomato butter/ zucchini spaghetti/ parmesan gnocchi

  • half breton lobster

    crustacean sauce/ morels/ peas

  • homemade ricotta ravioli

    spinach/ brown butter/ summer truffle
    * main course with a small salad

  • fillet of veal roasted with aromatics

    acquerello risotto with fresh chanterelles/ sweetbreads/ young leeks

  • our crispy wiener schnitzel

    cranberries/ pommes pailles/ small plucked salad

  • our cut of the day - daily price

    prime beef from otto- gourmet from the original beefer® optionally with:
    - smoked hollandaise or pepper sauce
    - pommes pailles or mashed potatoes and truffles
    - small plucked salad or roasted green asparagus


  • german cheese selection by fritz lloyd blomeyer

    3 different
    *5 different

    (10,-, *15,-)


  • `pavolova'

    meringue/vanilla/ red fruits/ sorbet

  • 3 kinds of sorbet with marinated fruits
  • crème caramel

    strawberry ragout & strawberry sorbet

  • warm quark soufflé

    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 20 euro as well as a business lunch including appetizer, main course and dessert for 30 euro.

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