Menu to Taste

Schwarzer Hahn

German, Modern French, Fine Dining · Deidesheim · Michelin One Star · Chef Stefan Neugebauer

Awarded one Michelin star, Schwarzer Hahn in Deidesheim serves French cuisine with Palatinate roots under chef Stefan Neugebauer. Set in the historic vault cellar of Hotel Deidesheimer Hof, the kitchen pairs classic haute cuisine with modern accents, featuring a refined Saumagen with foie gras and truffle.

Marktplatz 1, 67146 Deidesheim, Deidesheim

  • 1 Michelin Star

Menu

Set Menu

  • 4-course menu without cheese, pigeon and red mullet (155) — Excludes Cheese Selection, Dove, and Red Mullet and Red Squid. Includes Amuse Bouche, Icelandic Char Tartare, Alsatian Foie Gras OR Sashimi from Loup de Mer, Apricot Asparagus, Maibock in a Bread Coat OR Poulet de Bresse, and Palatinate Strawberry.
  • 5-course menu without cheese and pigeon (169) — Excludes Cheese Selection and Dove. Includes Amuse Bouche, Icelandic Char Tartare, Alsatian Foie Gras OR Sashimi from Loup de Mer, Apricot Asparagus, Red Mullet and Red Squid, Maibock in a Bread Coat OR Poulet de Bresse, and Palatinate Strawberry.
  • 6-course menu without cheese (185) — Excludes Cheese Selection. Includes Amuse Bouche, Icelandic Char Tartare, Alsatian Foie Gras OR Sashimi from Loup de Mer, Apricot Asparagus, Red Mullet and Red Squid, Dove, Maibock in a Bread Coat OR Poulet de Bresse, and Palatinate Strawberry.
  • 7-course menu (198) — Amuse Bouche; Icelandic Char Tartare; Alsatian Foie Gras; Sashimi from Loup de Mer; Apricot Asparagus; Red Mullet and Red Squid; Dove; Maibock in a Bread Coat; Poulet de Bresse; Palatinate Strawberry; Cheese Selection

Dishes

  • Saumagen — legendary dish with foie gras and truffles
  • Alsatian Foie Gras (50) — Flying mango, date chutney, sake sorbet
  • Sashimi from Loup de Mer (50) — Imperial caviar, crème fraîche, cucumber-verbena broth
  • Apricot Asparagus (28) — Piedmontese hazelnuts, egg yolk cream, Belper tuber
  • Tartar of the Bunched Carrot (28) — Wild garlic bud, "Elwetritsche" caviar, pickled vegetables
  • Red Mullet and Red Squid (50) — Peppers, Kalamata olive, sea urchin
  • Dove (50) — Ponzu, ear of asparagus, sesame cream
  • Foam Soup of Langoustine (35) — Crustacean soufflé, vanilla, tarragon oil
  • Maibock in a Bread Coat (70) — Rhubarb, navettes, spruce shoot sauce
  • Poulet de Bresse (70) — Lemon gnocchi, carrot², morel cream

Cocktails

  • Martini (16) — Gin, Vermouth, Olive
  • Manhattan (16) — Whiskey, Vermouth, Amarenakirsche
  • Margarita (16) — Tequila Reposado, Cointreau, Limette
  • Caipirinha (14) — Cachaca, Limette, Fair Trade-Rohrzucker
  • Mojito (14) — Rum, Limette, Minze, Soda
  • Moscow Mule (14) — Vodka, Limette, Ginger beer
  • Negroni (9) — der Klassiker, zu gleichen Teilen Gin, roter Wermut und Campari, garniert mit einer halben Orangenscheibe

Wines

  • Wachenheimer Riesling „R“ 2015VDP. Ortswein Dr. Bürklin-Wolf (5.5) — Wachenheim, 0,1l

The Experience

In a historic setting. The meal is structured around a tasting menu, à la carte dining and a wine pairing.

  • Format: Tasting menu, À la carte, Wine pairing
  • Setting: Historic

Phone: +49 6326 96870

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