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Menus · Styles

How we cook

Three signatures, one standard. Pick a direction — we’ll build your menu around it.

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Fish en papillote from WIO-Catering — Michelin-calibre craft Dynamic plating in the Michelin kitchen — leek tossed into the bowl

Clean classic, refined execution

Seasonal classic from the Markgräflerland

We cook with what the region around the Markgräflerland and the Three Borders offers. Few frills, plenty of depth, sauce craft at Eckert level.

  1. 01 Flambéed Black Forest trout · horseradish · apple
  2. 02 Markgräfler beef broth · pot-au-feu · sorrel
  3. 03 Arctic char · chervil root · beurre blanc
  4. 04 Saddle of Markgräfler venison · quince · juniper
  5. 05 Buttermilk parfait · Markgräfler mirabelle · elderflower
Sample plate · Seasonal classic from the Markgräflerland

Nicolai’s signature

Asia & Baden

Acidity, spice, umami on a southern Baden base — Nicolai’s home region in the Three Borders. The signature that defines Eckert. No pan-Asian cliché — targeted accents, regional produce.

  1. 01 Salmon sashimi · ponzu · green apple · yuzu
  2. 02 Smoked duck · hoisin reduction · daikon
  3. 03 Onion dashi · shiitake · tomato · lemongrass oil
  4. 04 Turbot · miso butter · chervil root · sansho
  5. 05 Veal cheek · kimchi · potato cremeux
  6. 06 Shiso mousse · yuzu · white chocolate
Sample plate · Asia & Baden

Vegan or vegetarian — complete

Plant-based, no compromise

We treat plant produce to the same standard as meat. Fermentation, smoking, depth — not a side, but the lead.

  1. 01 Celeriac tartare · capers · potato foam
  2. 02 Smoked tofu · sweet potato · ponzu
  3. 03 Beetroot · cashew cream · walnut · sherry
  4. 04 Mushroom variation · risotto · truffle oil
  5. 05 Chocolate mousse · olive oil · sea salt · raspberry
Sample plate · Plant-based, no compromise

Special formats

Seasonal and themed

January – March, October – December

Truffle menu

Black Périgord or white Alba truffle — as a single accent or as the thread through five courses.

April – June

Asparagus menu

Markgräfler asparagus in classic form and with an Asian twist — we combine both.

September – December

Game menu

Game from the Markgräflerland and the Black Forest. Roe deer, red deer, wild boar, feathered game.

December

Christmas menu

Festive classic or a modern take. For company and family celebrations.

31 December

New Year's Eve menu

Multi-course for the turn of the year — on request with a live-cooking station and midnight snack.

Three styles, one standard

Note · All styles combine. An Asian accent in the classic menu, a plant-based course within the tasting menu.

Enquiry · Contact

Which style for your event?

Tell us the occasion, the guest count and what you have in mind — we’ll build the menu.

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