Asparagus Wednesday starting May 17
You’d be forgiven for frowning at the annual German asparagus craze if you’ve never tasted anything other than the industrially farmed wood that passes for “Spargel” in most establishments. Well, here is your chance to make peace with this country’s vernal mass delusion – and at a price point that doesn’t break the bank.
What’s special about our asparagus? Well, it’s farmed by our asparagus rockstar, Reiner Guhl. Every year we sing his praises, and every year we find asparagus sceptics converted to the cause. Reiner Guhl’s asparagus is so sweet, complex and tender that you can eat it raw. No joke. That’s because Reiner’s asparagus is farmed the way it should be: with no foil or fertiliser to accelerate growth. It takes its sweet time to be ready, but the difference in quality is immense.
For your asparagus dinner, we’ll serve you 350g of asparagus with beurre blanc of nut butter, foraged lilac and a helping of new potatoes. And then you add to that whatever else you might want – cream of asparagus soup with blackcurrant wood oil, a meat course or a wild herb salad of freshly foraged and indeed wild herbs. But you can also just eat asparagus.
What: Asparagus Wednesday
When: From March 17th every Wednesday through June
Arrival: 6:30pm & 9:00pm
May 17th
May 24th
May 31th
June 7th
June 14th
June 21st
June 28th
Price: €34 per portion (asparagus / lilac / beurre blanc / potatoes)
Registration: At the latest by the afternoon of your chosen Wednesday, but you’re welcome to book before. 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.
Asparagus Wednesday starting May 17
You’d be forgiven for frowning at the annual German asparagus craze if you’ve never tasted anything other than the industrially farmed wood that passes for “Spargel” in most establishments. Well, here is your chance to make peace with this country’s vernal mass delusion – and at a price point that doesn’t break the bank.
What’s special about our asparagus? Well, it’s farmed by our asparagus rockstar, Reiner Guhl. Every year we sing his praises, and every year we find asparagus sceptics converted to the cause. Reiner Guhl’s asparagus is so sweet, complex and tender that you can eat it raw. No joke. That’s because Reiner’s asparagus is farmed the way it should be: with no foil or fertiliser to accelerate growth. It takes its sweet time to be ready, but the difference in quality is immense.
For your asparagus dinner, we’ll serve you 350g of asparagus with beurre blanc of nut butter, foraged lilac and a helping of new potatoes. And then you add to that whatever else you might want – cream of asparagus soup with blackcurrant wood oil, a meat course or a wild herb salad of freshly foraged and indeed wild herbs. But you can also just eat asparagus.
What: Asparagus Wednesday
When: From March 17th every Wednesday through June
Arrival: 6:30pm & 9:00pm
May 17th
May 24th
May 31th
June 7th
June 14th
June 21st
June 28th
Price: €34 per portion (asparagus / lilac / beurre blanc / potatoes)
Registration: At the latest by the afternoon of your chosen Wednesday, but you’re welcome to book before. 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.