Bill of fare

Whether classic seasonal cuisine or Palatinate specialities - lose yourself in the delights of our kitchen. Choose whatever you wish from our ever-changing range. The following is only a small sample of our tasty delights:

Pfälzer Stube bill of fare

roast filets of wild salmon with Café de Paris butter on papparelle
in a mild paprika cream

Fine braised rolls of beef with gherkin and onion stuffing
on mashed potatoes and carrots

Fine Palatinate roe venison ragout with chanterelles in mountain cranberry and juniper jus, hand-scraped Spätzle noodles and vegetable farrago

 * * *

For our little guests

Thinly-sliced pork strips in a creamy sauce with
hand-scraped Spätzle noodles and sliced carrots

Escalope with French fries and vegetable garnishing

Vanille ice cream with gummibears (jelly bears)

* * *

Hors d'oeuvres

Carpaccio of crispy roasted Palatinate stuffed pigs stomach
on a lukewarm white cabbage salad with chicorée,
frisée and roasted potato cubes in caraway vinaigrette

Terrine of Palatinate duck, roe venison filet and bitter lettuce
in elderflower vinaigrette

Phantasy of game fish with gauze-thin tuna slices on pink trout tatare
and espuma of vine tomatoes, served in a preserving jar

* * *

Soups

Palatinate boiled beef broth with mini “Maultaschen“ pasta pockets,
beef salpicon, semolina dumplings and vegetables

Iced gazpacho à la Chef with crostini of Hayna goat cheese and piquant shrimp

* * *

Hot hors d'oeuvre

Black pudding sausage strudel, apples and potatoes
on creamy sauerkraut and shalot-thyme jus

* * *

Our vegetarian dish

Spaghettini in a cream sauce of chanterelles, courgette,
pea shoots and herbs with grated parmesan

* * *

Fresh fish

Cabbage roll with sea bass and wild trout on glazed garden cucumbers in a delicate lemon sauce with a hint of balm, butter noodles

Platinate fish pan of river pikeperch with mustard and shalot marmelade on melted black pudding sausage slices and Umbrian lentils in a light raddish sauce

* * *

Meat and poultry

The favourite dish in the Palatinate:
pig’s stomach, bratwurst and liver dumplings on a bed of cream
sauerkraut with Riesling and sparkling wine and potatoes with herbs

Suckled veal cheeks braised at a low temperature, served on a bed of creamy Savoy cabbage in velouté, homemade vegetable noodles

Marinated pot roast of Palatinate roe deer leg in a hearty juniper-aceto-basil just on apple red cabbage and hand-scraped Spätzle noodles

Crispy roast breast of Palatinate duck glazed with lavender
and honeyon creamed chanterelles and rosemary jus,
finger-shaped potato dumplings and crunchy summer vegetables

Entrecote of suckled veal saddle with a melt of Hayna goat cheese,
black olives and flavouring on a piquant barley risotto
with calf’s head and peppers

* * *

Kronen Restaurant bill of fare
Menu

Phantasy of goose liver on toast, créme brulée, ice cream on mousse on a bed of thyme brioche salad of chanterelles and braised chicorée in a white port reduction

Sea bass and potato tartlets on a calf’s head ragout on mild wasabi mousse, variegated lentils and glazed black pudding sausage ravioli

Potpourri of Charolais beef and suckled veal on a creamy mousseline of peas and potted ginger in estragon jus, potato soufflé



Summer intermezzo with frutti di mare, white tomate mousse, trio of lobster on candied lemons and bread salad with a hint of oregano

Praline of quail and goose liver in Savoy cabbage leaf baked
with caramelised apple and celery salpicon in a hearty reduction
of aceto-basil and Meaux mustard

A little pikeperch delight with coquilles Saint Jacques on a chutney
of exotic fruits and black rice in a delicate lime sauce with Madras curry

Miniature tartlet of epoisses on a leak salad and currant gelee

Dessert composition of Valrhona chocolate
with baked Manjari flan and Hayna berries