BECKERS WINE HOUSE
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.
open:
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.
menu
Menu
- raw marinated asparagus salad
citrus cream/ jamon iberico bellota
(21,-) - grilled scallops
orange-cardamom/ carrot allsorts
(23,-/45,-) - medallion of veal fillet
herb jus/ sweetbreads/ spring morels
(42,-)
- dessert of the day(12,-)
- the menu you can enjoy completely(69,-)
- or omit the intermediate gear(58,-)
Starters
- colorful spring salad
creamy burrata/ oven tomato/ pine nut melt
16,- - salmon tartare with spring herbs
white asparagus/ sour cream mousse/ potato straw
21,- - tartar of fillet of beef 'caprese
basil/ burrata fresca/ toasted bread *...as main course with fries pailles
23,-/ 32,- - ...plus a can of original prunier caviar 20g+45,-
- roasted asparagus in maple
fried duck foie gras/ hazelnut/ wild herbs
29,- - gillardeau oysters no.2
6 pieces- peeled / raw on ice cream or au gratin
36,- - classic foie gras terrine
lukewarm brioche with cherry-maple chutney
29,-
Soups
- white asparagus foam soup
lots of asparagus/ pink prawns
14,-
veggie
- fresh asparagus
hollandaise sauce/ jacket potatoes/ herb pancakes
29,-
Menu
- fillet of sea bream
wild garlic mousse/ acquerello risotto with asparagus
36,- - roasted guinea fowl breast
lime leaf coconut sauce/ lpak choi/ jasmine rice
36,- - tomatized veal shank
fine homemade pasta/ braised vegetables
38,-
- portion of fresh asparagus spears
hollandaise sauce/ potatoes and various add- ons
26,- - our crispy wiener schnitzel
cranberries/ fried la rat/ small plucked salad
34,- - 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
cheese
- german cheese selection by fritz lloyd blomeyer
3 different
*5 different(10,-, *15,-)
dessert
- gariguette strawberry soup
mashed meringue/ sorbet
15,- - 3 kinds of sorbet with marinated fruits12,-
- lime tart
strawberries/ mango passion fruit sorbet
15,-
- warm quark doughnut
rhubarb and vanilla ice cream
(15,-) - homemade chocolates and broken chocolates
homemade chocolates and broken chocolates
(10,-) - rhubarb yogurt sorbet
beckers cuvée p & strawberry
(8,-)
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
OR
- beef shoulder braised in late burgundy wine
- braised sauce, celery cream
dessert
- honey/cinnamon panna cotta
- apple compote with nuts, cream ice cream(65,-)
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(65,-)
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(78,-)
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(89,-)
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(125,-)
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