Your culinary well-being

When celebrating, of course, epicurean pleasures must not be neglected. In Rheinhessen fine cuisine and magnificent drinks have always been highly appreciated. Your wedding with up to 30 guests in our Brot&Bouquet Restaurant-Vinothek will surely become the glamorous highlight of the day you have been dreaming of for so long. Larger parties will find the perfect wedding location in the Rosenzimmer Room or the Living Space.

From 4 people we offer different menus and from 25 people several buffet variations. You are also welcome to put together your own personally selected menu based on our suggestions or to coordinate it fully individually with us. The enjoyable icing on the cake for your dream country wedding!


4-course menu I

Carpaccio Caprese with rocket salad and roasted pine nuts
Red pepper soup with roasted chorizo
Veal saddle steak on Vichy carrots with potato gratin
Lime parfait with chocolate cake

4-course menu II

Tartare of pickled salmon with sesame crackers, salad bouquet,
and green horseradish
Carrot-ginger soup with shiso cress
Roasted breast of poularde on colourful vegetables
with rosemary potatoes
Panna Cotta with berry mix

4-course menu III

Poultry terrine on balsamic lentils with salad bouquet and thyme brioche
Herb soup with smoked salmon strips
Pink roast beef slices on sautéed garden vegetables with Duchess potatoes
Sour cream basil mousse in a chocolate coating

4-course menu IV

Salad of rocket, olive, and feta with homemade focaccia
Tomato consommé with Parma ham dumplings
Pork fillet on tomato risotto with fresh mushrooms
Crème Brûlée with orange salad


Buffet I

Crispy fresh seasonal salads with three dressing options
Toppings: croutons, cheese, tomatoes, cucumbers, eggs
Black pudding and pear strudel with Riesling cream fraiche
Boiled beef carpaccio in tuna capers sauce
Veggie cake with radish and coriander pesto
Tortellini salad, Coleslaw salad, Poultry salad, Carrot salad
Bread selection with salt butter baskets
Breast of poularde in bacon on tomato and sage ragout
Succulent roast beef
Roasted truffle tortelloni with basil pesto and dried tomatoes
Filet of pike-perch on spinach leaves with raisins and pine nuts
Herb risotto, risolée potatoes, seasonal vegetables
Crème brûlée
Vanilla ice cream with hot cherries
Peach mousse
Caipirinha parfait

Buffet II

Tomato crayfish quiche with lemon curd
Antipasti with olives, peppers, courgettes, eggplants, artichokes,
Serrano ham and Manchego
Marinated salmon with honey-mustard sauce
Crispy fresh leaf salads of the season with three dressings
Toppings: croutons, cheese, tomato, cucumber, eggs
Apple leek salad, couscous salad, tuna salad, cabbage salad
Bread selection with salt butter baskets
Stuffed veal breast with bread and herbs filling
Homemade dumplings in forest mushroom ragout
Truffled guinea fowl breast on a noodle bouquet
Saltimbocca of anglerfish
Rice, noodles, rosemary potatoes, seasonal vegetables
Two kinds of chocolate mousse
Melon cream
Fruit salad in a jar

Buffet III

Poultry galantine with pistachios and Sauce Cumberland
Riesling ham in vinaigrette
Smoked trout fillets on lentil salad
Terrine of Ligurian vegetables with herb dip
Broccoli-almond salad, potato salad in vinaigrette,
Carrot salad, Waldorf salad
Crispy fresh seasonal salads with three dressing options
Toppings: croutons, cheese, tomatoes, cucumbers, eggs
Bread selection with salt butter baskets
Salmon fillet with herb filling in puff pastry coating
Spaghettini with basil pesto
Turkey with Balsamico-sour cherry-jus
Stuffed pork loin with Bavarian cabbage and beer sauce
Rice, gratin potatoes, seasonal vegetables
Banana mousse with coconut syrup
Woodruff parfait
Chocolate tart on orange kiwi salad
Crema Catalana
Ice cream variations

Buffet IV

Roast beef (cold) with Sauce Remoulade
Mousse of halibut and salmon with frisée salad
Vegetable balls with yoghurt mint dip
Tortellini Salad, Baked Potato Salad, Greek Farmer's Salad, Corn Salad
Crispy fresh seasonal salads with three dressing options
Toppings: croutons, cheese, tomatoes, cucumbers, eggs
Bread selection with salt butter baskets
Poultry roulade with rocket on white beans
Pork fillet with fresh mushrooms
Vegetable cannelloni with Roquefort sauce
Fillet of tilapia with herb crust
Spaetzle, boiled potatoes, rice, seasonal vegetables, cauliflower au gratin
Raffaello cream
Semolina flambé with berries
Mango curd mousse
Cappuccino parfait