Menus · Styles

Three styles, one standard

Pick a direction, we build your menu around it. All styles combine: an Asian accent in a classic menu, a vegan course in a multi-course dinner.

Clean classic, refined execution

Seasonal classic from the Markgräflerland

We cook with what the region offers. Few frills, plenty of depth, sauce craft at Eckert level.

Nicolai’s signature

Acidity, spice, umami on a Baden base. No pan-Asian cliché, targeted accents, regional produce.

Vegan as standard

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

Special formats

January to March, October to December

Truffle menu

Black Périgord or white Alba truffle, as a single accent or as the thread through five courses.
April to June

Asparagus menu

Markgräfler asparagus in classic form and with an Asian twist.
September to 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.