Extented until December 30th: Only 100 30 15 ducks
The days grow shorter and the birds grow fatter.
Attention:
Of course, we’ll also have our regular menu available if that‘s what you prefer. Check out the reservation page.
Join us for a feast of Peking duck, courtesy of Northern Germany’s Godfather of Feathered Fowl, Lars Odefey, every Tuesday through Thursday (and a couple of Fridays) in November and December. Just don’t let the name confuse you: we won’t be serving you crispy, red-skinned Beijing-style duck, delicious though it might be. Instead, come for classic German fare of breast and confit leg and stay for bread dumplings made according to Michael Wagner’s (i.e. Billy’s dad) recipe, red cabbage with fermented black currant and of course duck jus.
So what’s the Peking duck thing all about, then? Quite simply it’s the name of the breed which indeed does hail from China, but thrives in our climes. At Lars’s farm in Uelzen, the ducks get to spend most of their 14-week lifespan outside in a mobile barn. 14 weeks is rather a ripe old age for a Peking duck, by the way: the breed tends to grow and put on fat quickly, but Lars is careful not to overfeed and lets them snack on grass, snails and move around more than is usual for a duck of this variety. Once their time is up, the ducks are slaughtered and processed on the farm. All of this ensures that the meat turns out particularly aromatic and smooth – it’s a truly excellent product whose qualities really get to shine thanks to the expert preparation by our kitchen team.
We’ll be serving you 200 grams of duck plus the above sides. And if that isn’t enough, worry not, we won’t send you home hungry. As always, you can pick and choose from our current menu.
ATTENTION: We’ve only got 100 30 15 birds and once we’re out, we’re out, so be sure to come while stocks last.
What:
Extended until December 30th: 100 30 15 ducks (first come, first serve)
When:
Tuesday through Thursday (and a couple of Fridays)
On these days we still have availablity:
December 19, 20, 21 & 22
December 27, 28, 29 & 30
Arrival at 6:30 and 9 p.m.
Price:
€ 63 per person for 200 grams of duck (breast/confit leg), bread dumplings, red cabbage and duck jus
Booking:
We’ll need your booking by 2 p.m. on the day, but you’re of course welcome to book far in advance. Remember: we’ve only got 100 30 15 ducks, and then that’s it.
Reservation is by email only, at
Drinks:
Our drinks menu is vast, our cellars full, and we’re always happy to recommend something – we’ve got our choice of bottles lined up and ready! There are alcohol-free options too, such as Apple / Spruce juice.
Extented until December 30th: Only 100 30 15 ducks
Attention:
Of course, we’ll also have our regular menu available if that‘s what you prefer. Check out the reservation page.
Join us for a feast of Peking duck, courtesy of Northern Germany’s Godfather of Feathered Fowl, Lars Odefey, every Tuesday through Thursday (and a couple of Fridays) in November and December. Just don’t let the name confuse you: we won’t be serving you crispy, red-skinned Beijing-style duck, delicious though it might be. Instead, come for classic German fare of breast and confit leg and stay for bread dumplings made according to Michael Wagner’s (i.e. Billy’s dad) recipe, red cabbage with fermented black currant and of course duck jus.
So what’s the Peking duck thing all about, then? Quite simply it’s the name of the breed which indeed does hail from China, but thrives in our climes. At Lars’s farm in Uelzen, the ducks get to spend most of their 14-week lifespan outside in a mobile barn. 14 weeks is rather a ripe old age for a Peking duck, by the way: the breed tends to grow and put on fat quickly, but Lars is careful not to overfeed and lets them snack on grass, snails and move around more than is usual for a duck of this variety. Once their time is up, the ducks are slaughtered and processed on the farm. All of this ensures that the meat turns out particularly aromatic and smooth – it’s a truly excellent product whose qualities really get to shine thanks to the expert preparation by our kitchen team.
We’ll be serving you 200 grams of duck plus the above sides. And if that isn’t enough, worry not, we won’t send you home hungry. As always, you can pick and choose from our current menu.
ATTENTION: We’ve only got 100 30 15 birds and once we’re out, we’re out, so be sure to come while stocks last.
What:
Extended until December 30th: 100 30 15 ducks (first come, first serve)
When:
Tuesday through Thursday (and a couple of Fridays)
On these days we still have availablity:
December 19, 20, 21 & 22
December 27, 28, 29 & 30
Arrival at 6:30 and 9 p.m.
Price:
€ 63 per person for 200 grams of duck (breast/confit leg), bread dumplings, red cabbage and duck jus
Booking:
We’ll need your booking by 2 p.m. on the day, but you’re of course welcome to book far in advance. Remember: we’ve only got 100 30 15 ducks, and then that’s it.
Reservation is by email only, at
Drinks:
Our drinks menu is vast, our cellars full, and we’re always happy to recommend something – we’ve got our choice of bottles lined up and ready! There are alcohol-free options too, such as Apple / Spruce juice.