The health of the guest comes first. The latest findings in nutritional science determine my working technique and product selection.
The quality of a product is determined first by taste, then by appearance.
Organic and wild grown products are preferred.
Keep transport distances to a minimum. The closer the origin of a product, the fresher, the greater the confidence. The devoted search for the best food, is rewarded by the best products.
That's why I like to buy whole animals from the farmer. Resulting from this: a) Traditional, labor-intensive dishes are always current here because I have braising parts available. b) I always have best funds of slaughter animals and game at hand. c) A large circle of friends from farmers, hunters and home butchers. d) The animals come from farmers I know and the farmers know their animals.
No unnecessary processing steps in the kitchen, products are touched as little as possible. No vegetable carvings or "ikebana" on the plate.
No glutamate or yeast extract. The use of flavor enhancers is absolutely taboo. They are meant to fool you into thinking that there are a lot of good things in the dish. Here, only what is really in it tastes good.
I cook on fire. Microwave and electricity are not used for me. Thus, the molecular structure of the food is only thermally modified.
The wishes of my guests are sacred to me, as are the kitchen principles that govern my work ethic. I am happy about everyone who accepts this and learns to love this cuisine at Astenblick.
Creativity: We try to further develop the classic German cuisine. Excursions into so-called "molecular cuisine" are just as natural as the use of new cooking techniques. The goal is to achieve ever better quality without adulterating our ingredients.
Opening hours Fri.-Mo.
16:00am - 21:30 (last order)
Reservation
For table reservations and questions about our menu, please contact us:
