schliessen
Ab Freitag, den 20.08.2021 gilt für die Innengastronomie die 3 G-Regel:
- Geimpft (mit entsprechendem Nachweis)
- Genesen (mit entsprechendem Nachweis)
- Getestet (Antigen-Schnelltest nicht älter als 48 Stunden)
- Es ist immer auch der Personalausweis vorzulegen
- Im Innenbereich Maskenpflicht (außer am Sitzplatz)
Reservierungen:
Tischreservierungen sowie Gruppenreservierungen bitten wir ausschließlich telefonisch unter 0241 9179 8989 zu unseren Öffnungszeiten anzumelden. Aus organisatorischen Gründen ist aktuell keine Reservierung per Formular oder E-Mail möglich.
Die aktuellen Öffnungszeiten finden Sie auf unserer Startseite.
Food Menu
All prices already include local value added tax
Simply first
– SERVED WITH AACHEN BREAD –
SALAD MADE OF CHERRY-TOMATOS
AND ROASTED BRAED AND SHEEPS’S MILK CHEESE | 6.50
– WITH 3 PRAWNS
with herb dip | + 6.00
GOAT’S MILK CHEESE CONVERTETD INTO CARAMEL
ON SUMMERY OVEN VEGETABLES WITH OLD BALSAMICO | 9.50
carpaccio
FROM THE SOUTH-AMERICAN PASTURE-COW
WITH “ÖCHER” MUSTARD SAUCE, CRUNCHY rocket salad AND PARMESAN | 10.50
WITH BEER & FOR BETWEEN
Oven fresh pretzel
with chives cream | 2.50
SMOKED MINCED PORK SAUSAGE
with Aachen mustard | 2.50
“AACHEN” TAPAS-QUARTET
POTATOE WAFFLE WEDGES, MINCED PORK SAUSAGE BITES, BLACK PUDDING
AND LITTLE GHERKINS | 6.50
LITTLE RISSOLES AS BY GRANDMA
ON LUKEWARM POTATO SALAD WITH MALT BEER SAUCE | 6.50
HOME-MADE POTATOE WAFFLES
– WITH HOME-MADE STEWED FRUIT FROM THE BOSKOP-APPLE | 6.50
– WITH SMOKED SALMON AND CHIVES-CREAM | 9.50
FROM THE BREWERY OVEN
– TOPPED WITH A LOT OF DELICACIES ON FINEST CRÈME FRAICHE –
Tarte Flambées
– ALSATIAN STYLE
WITH BACON CUBES AND RED ONIONS | 9.50
– Italian style
WITH TOMATO, RUCOLA AND GARLIC | 9.50
– Hunter style
with fresh mushrooms and onions | 9.50
– "Aachen" style
WITH BLACK PUDDING AND FRESH MARJORAM | 10.50
– Norwegian style
WITH SMOKED SALMON RASHERS | 10.50
– Golden Swan
WITH CHORIZO, PAPRIKA, ONIONS AND MUSHROOMS | 11.50
FROM THE SOUP POT
– served with Aachen bread as small or big portion -
POTATOE-ALLIUM-SOUP
with crème fraiche | small 4.00 | large 6.00
NOURISH BEEF bROTH
WITH LITTLE HERB FLAT DOUGH-CAKE AND CHIVES | small 5.00 | large 7.00
SOLID LENTIL STEW
WITH SMOKED PORK SAUSAGE | small 5.00 | large 7.00
STRONG POT-GOULASH-SOUP
WITH POTATO- AND PAPRIKA | small 5.00 | large 7.00
Fresh and Crispy
– served with home-made dressing and bread from Aachen –
SALAD PLATE WITH SHEEP’S MILK CHEESE
CHERRY-TOMATOS, CUCUMBERS, PAPRIKA, ONIONS AND OLIVES | 9.50
VARIED SALAD PLATE
WITH GOAT’S MILK CHEESE CONVERTETD INTO CARAMEL
GRAPE MUST – VINAIGRETTE | 10.50
Fresh market salad
with roasted chicken breast
and mustard dressing | 12.50
VARIED MARKET SALAD WITH PRAWNS
WITH FRESH HERBS AND GARLIC | 13.50
Neither fish nor meat
FRIED EGGS WITH FRIED POTATOES
with side salad | 7.50
SOLID FOREST MUSHROOM RAGOUT
WITH SERVIETTE-DUMPLINGS AND SIDE-SALAD | 11.50
CHEESE-SPAETZLE
WITH MOUNTAIN CHEESE, ROASTED
WITH BRAISED ONIONS AND SIDE-SALAD | 11.50
FRESH LINGUINE
IN DRIED TOMATO-WALNUT-PESTO
WITH CHERRY-TOMATOES, RED ONIONS AND RUCOLA | 11.50
OUT OF THE WATER
CREAM-HERRING HOME-MADE-STYLE
WITH APPLES, ONIONS AND FRIED POTATOES AND SALAD BOUQUET | 10.50
PIKE-PERCH, CRISPY ROASTED ON THE SKIN
ON RIESLING-SAUERKRAUT AND MASHED POTATOES | 17.50
Grilled smoked salmon
ON FRESH MARKET-VEGETABLES WITH FRIED POTATOES | 18.00
Fresh pasta with fried gambas
IN LEMON-PARSLEY-BUTTER WITH RUCOLA AND PARMESAN | 19.50
PRIMARY DELICIOUS
FRESH FRIED SAUSAGE WITH BRAISED ONIONS
WITH IT FRIED POTATOES AND COLESLAW | 9.50
CURRIED SAUSAGE “GOLDEN SWAN”
WITH HOME-MADE CURRY SAUCE AND FRENCH FRIES | 9.00
HOME-MADE-STYLE MEAT JELLY
WITH CHIVES-REMOULADE AND SAUTÉ POTATOES | 9.50
OVEN-WARM MEAT LOAF
WITH FRIED EGGS AND FRIED POTATOES | 11.50
ROASTED BLACK PUDDING WITH MASHED POTATOES
AND HOME-MADE STEWED FRUIT FROM THE RUSSET APPLE | 12.50
LITTLE GRILLED SAUSAGES FROM NUREMBERG
ON WINE-SAUERKRAUT AND MASHED POTATOES | 12.50
TASTY BREWERY JUICE-GOULASH
WITH SWABIAN SPAETZLE AND SIDE-SALAD | 15.00
BREWERY CUTLET
WITH FRENCH FRIES AND SIDE-SALAD
– WITH LEMON AND CRANBERRIES | 13.50
– WITH ROASTED ONIONS AND MUSHROOMS | 14.50
– ITH CREAMY FOREST MUSHROOM RAGOUT| 15.50
– wWITH COGNAC-PEPPER CREAM | 15.50
CRISPY ROASTED MAIZE-CHICKEN-BREAST
WITH FRESH MARKET-VEGETABLES AND linguine | 15.50
AACHEN BRAISED BEEF MARINADED
IN VINEGAR IN OBLONG SPICED BISCUIT
WITH APPLE-RED-GABBAGE AND SERVIETTE-DUMPLINGS | 16.00
ARGENTINE RUMP STEAK CAFÉ DE PARIS
WITH MARKET-FRESH VEGETABLES AND SAUTÉ POTATOES | 22.50
ARGENTINE RUMP STEAK
WITH COGNAC-PEPPER CREAM, SAUTÉ POTATOES AND SALAD | 22.50
CRISPY KNUCKLE OF PORK
WITH KÖSTRITZ-BLACK-BEER-SAUCE
WITH SAUERKRAUT AND MASHED POTATOES | 16.00
AS WELL FINAL
Dame Blanche
BOURBON-VANILLA ICE-CREAM
WITH CREAM AND HOT CHOCOLATE SAUCE | 5.00
LIÈGE WAFFLE
WITH BOURBON-VANILLA ICE-CREAM AND HOT CHERRIES | 6.50
VIENNA APFELSTRUDEL
WITH HOME-MADE VANILLA SAUCE | 6.50
FOR OUR
YOUNGER GUESTS
POULTRY NUGGETS
WITH FRENCH FRIES | 5.00
LITTLE PORK CUTLET
WITH FRENCH FRIES | 5.00
FISH FINGERS
WITH FRENCH FRIES | 5.00
SMALL SAUSAGES FROM NUREMBERG
WITH MASHED POTATOES| 5.00
ROBBER’S PLATE | 0.00
