We work with seasonal ingredients, good products and producers we trust.
Much comes from here. Other things we consciously add.
Everything is cooked fresh.
Not everything grows on our doorstep.
But everything is carefully selected.
THE KITCHEN
The product takes center stage: We want to highlight the quality of the products and the work of the producers, and make them an experience through craftsmanship and creativity.
We primarily work with ingredients from the region and Germany, with people we know or want to get to know and whose values we share: diligence and uncompromising quality. Their work is both an inspiration and an obligation for us.
At the same time, we deliberately allow ourselves to look beyond these borders if we are convinced that a product is unrivaled in its origin.
The kitchen also remains open. Spices, techniques, and ideas from other countries are incorporated. Our menu is deliberately concise and carefully chosen. Every dish, every ingredient, and every combination only finds its place if we fully stand behind it.
Our wine and beverage menu follows the same principle as our kitchen. We have a deliberately limited selection of wineries that offers clear structures instead of randomness.
We also carefully select our beverages – from German manufacturers. The menu is not an accessory, but an integral part of the overall experience. It underlines our commitment to clarity, origin, and character.
Our goal is to create a place where enjoyment lies not only in taste, but also in the understanding of what lies behind it: genuine craftsmanship and the conviction that quality always comes first.
WINES
When selecting our wines and sparkling wines, we start at the Bergstraße.
Simon-Bürkle, as a family-run business, works quietly and without much fanfare. They produce wines that don't want to stand out, but simply exist.
We chose the Winzergenossenschaft Bergstraße because many small businesses work together, without prestige but producing very good and young quality that reflects a clear picture of the region.
From here, we move on to the Pfalz. Not far away, but stylistically a step towards precision.
The Rings Winery was built by two brothers in 2001 and, as a member of the VDP, is one of the best producers in the Pfalz, minimalist in its development and very clear in its structure. In the triangle of limestone, quartz sand, and Terra Rossa, organic wines are created with a lot of manual labor and minimal intervention; they need some time but have a long lifespan.
Just around the corner works Phillipp Kuhn, the wine all-rounder, who was solely responsible for winemaking and vineyards at his parents' estate at just 20 years old. With the 1992 vintage, he delivered his first wine. As a relatively young winemaker, he can therefore, after 30 successfully mastered vintages, call himself an old hand in the industry, who has made a sustainable contribution to the success of the "little wine miracle of Germany" and continues to receive awards.
Weingut Knipser, an established family winery with old traditions, is different and says about itself: "We don't put our wines on a throne; we put them on the table." With a lot of experience and calm, nothing is left to chance here. The wines are confident, well-supported, and often somewhat richer.
In Baden, it gets warmer. The family-run Weingut Bercher is working in its tenth generation amidst the cultural landscape of the Kaiserstuhl, deeply rooted in the Burgundy varieties. The sites provide structure, but also ripeness, so that the VDP classification is based on the principle of geographical origins.
Weingut Heger, family-run in its fourth generation, goes even deeper. Pinot Noir with substance, without being loud. They are currently delighted about the "BEST OF BADEN" award in FALSTAFF 2026.
Rheinhessen often seems quieter than it is. The organically working Weingut Dreissigacker has always focused on clear, dry wines that are very minimalist, almost austere, and polarizing.
The Weingut Bischel in the northernmost part of Rheinhessen works with similar precision and is characterized by limestone. The ancient soil formations of the best sites ensure clear, cool, and straightforward wines.
And then there's the Sekthaus Raumland in Flörsheim-Dalsheim in Rheinhessen. Driven by a passion for sparkling wine, the desire to achieve something great arose in 1984. Since then, the Sekthaus has been breaking new ground and producing high-quality sparkling wines using traditional bottle fermentation. The minimum three-year aging period on the lees results in fine sparkling wines that have a long lifespan and hold a top position in the professional world.
BEVERAGES
Here too, we start with the region. The cider, juices, and spritzers come from the family-run Kelterei Krämer from the Odenwald. And that's exactly what they are: natural, healthy, and gently produced.
For beer, we also chose local. These are beers that have been brewed for a long time: Faust, Braustübl. Just as you know it and as it works.
We make some of our lemonades ourselves. Simple, fresh, without much fuss. And when we supplement our range, we do so consciously. With Fritz-Kola, because it fits.
Water from the Odenwald, because it belongs here.
We consistently continue this path with our aperitifs. Zinos Spritz has been produced by two friends in Frankfurt since 2023 and delivers fantastic aperitifs. From there, we travel to the Black Forest to Apros. There, handmade tradition and new ideas are combined to create a modern vermouth. Anyone who knows the air in the Black Forest knows how pine needles, damp earth, and cool air smell. That's Needles, a classic gin.
Finally, a coffee from the region?
"Heiping" is a neologism combining "Heiner" for the people of Darmstadt and "Lapping" for the people of Bessungen. The name stands for regional specialties from a radius of about 70 km around Darmstadt and for artisanally roasted coffee.
