... titillates nose, mouth and palate. Nothing completes a dish in a finer way than the aroma of our local herbs. Already in March, when the first tender plants start growing, your hostess begins her search. In addition, the knowledge of the two chefs is as valuable as the variety nature offers. You will find long forgotten herbs from the meadows applied as delicious aromatic ingredients or as fine salads. Many raw products come directly from Oswald Schönewitz (Petra s father) little organic farm or from our neighbour Otto Pilatzke. Blue potatoes, six different kinds of squash, freshly prepared rabbits and, naturally in the summer months, the self-grown herbs and their blossoms are also included in the specialities of the hotel: for example, in our unusual dead-nettle pesto.
Herbs & co.
