The Menu
Crafted with
Every item on our menu tells a story — of origin, of season, of the hands that crafted it. From dawn's first espresso to the last glass of wine at sunset, each moment is curated for the lakeside experience.
Single-origin beans, small-batch roasted. Each cup is a journey from farm to lake.
Velvety microfoam over a double ristretto. Our signature.
Rotating origins. Currently: Ethiopian Yirgacheffe — floral, bright, with stone fruit notes.
Cold espresso over premium tonic with a twist of Bavarian mountain herbs.
Traditional Italian method. Equal parts espresso, steamed milk, and foam.
Steeped for 18 hours. Smooth, low-acid, served in a glass carafe for the table.
Ceremonial-grade Japanese matcha whisked with oat milk and a touch of vanilla.
Baked before dawn. Heritage flour, European butter, and the patience of tradition.
72-hour laminated dough. Shattering crust, pillowy interior.
Our house sourdough with a 24-hour ferment, served with hand-churned butter.
Traditional Bavarian apple cake with cinnamon streusel and crème fraîche.
Dark Valrhona chocolate wrapped in buttery, flaky layers.
Scandinavian-inspired. Fragrant cardamom, pearl sugar, and a soft brioche heart.
Pâte sucrée, vanilla pastry cream, and whatever the orchards are offering this week.
Morning rituals from Berlin to Bavaria. Slow starts for memorable days.
Sourdough, smoked salmon, soft cheese, Schinken, seasonal jam, soft-boiled egg.
House-made granola, Greek yoghurt, lake-berry compote, toasted almonds, raw honey.
Poached eggs on brioche with Black Forest ham and hollandaise with mountain herbs.
Crushed avocado, hazelnut dukkah, chili flakes, poached egg on sourdough.
Traditional veal sausage with sweet mustard, pretzel, and a Weissbier (optional).
Fluffy buttermilk pancakes, maple butter, seasonal berries, and whipped mascarpone.
Menus that follow nature's rhythm. What the land and water offer, we serve.
Spring's first wild garlic, hand-pounded with pine nuts and Pecorino on grilled ciabatta.
Crisp meringue, soft cream, and a tumble of strawberries, raspberries, and redcurrants.
Real roasted pumpkin purée, warm spices, and espresso. Nothing artificial.
Pan-seared local trout, cucumber-dill salad, new potatoes, and lemon butter.
Foraged mushrooms, Arborio rice, Parmesan, truffle oil, and crispy sage.
Warm apple cider with cinnamon, star anise, clove, and a splash of Calvados.