Enjoy & experience in style
A meal for two, with family, friends, business partners or colleagues – it’s moments like these that are positively remembered. Enjoy the refined interpreted Brasserie cuisine of Janes Gerdes and his team.
Menu
Extract from menu
Tuna Tataki
Mango-pepper compote, coriander, coconut-thai curry cream
Beef Carpaccio
Truffle mayonnaise, rocket salad, parmesan, pine nuts
Greek Salad "Alto"
Lettuce in yoghurt dressing, Tomato, Cucumber, Feta cream, Caramelised Olives
Lemongrass curry soup
Coconut foam, glass noodles
| 13.00 | |
| 8.00 |
Supreme of ‚Klangens Weideglockel‘
Mole, spiced crunch, celery, fried mushrooms, purple curry jus
Fried Monkfish Medaillon
Carrot-Passion Fruit Cream, Pineapple Cabbage, Sauce Amoricaine
Saddle and Belly of Bentheimer Pork
Pea Cream, Green Asparagus, Pickled Yellow Beetroot, Jus
Linguine in truffle cream
Truffle, baby spinach, fried mushrooms
Veal Schnitzel
Fried Potatoes, bacon, lemon, cucumber yogurt salad, cranberries
| 160g | 35.00 |
| 80g | 21.00 |
Club Sandwich
Organic fried egg, chicken breast, bacon, honey mustard mayonnaise, French Fries
Housemade Tarte Flambée
| Smoked salmon, spinach | 19.00 |
| Bacon, rocket salad | 16.00 |
| Bell pepper, Feta | 16.00 |
BBQ Cheeseburger
Regional, Angus Beef patty, Cheddar, tomato, cucumber, romaine lettuce, pickeled onions
Cheese selection
Fruit mustard, grapes
Mango Salad
Lime, cocoa sorbet, caramelised pumpkin nuts
Warm chocolate cake
Vanilla ice cream
Elderflower Crème Brûlée
Lemon sorbet, lemon chip
Prices in Euro. For allergy advice or specific individual dietary requirements, please contact our staff.
Drinks menu
Table reservation
Regionality & Partner
We place great emphasis on the use of fresh, seasonal and regional ingredients. Preference is given to sourcing products from local suppliers in order to minimize the environmental impact and support the regional economy. This philosophy of sustainability is also reflected in our food preparation, which emphasizes a resource-conserving and sustainable approach.
For example, we source our hot dog sausages from the Kalieber butcher shop, which actively promoted animal welfare. The honeycombs for our breakfast buffet come from Honighof Göken in Friesoythe and the asparagus from Spargelhof Göllner in the Bremen area.
Chef Janes Gerdes’ latest creation is regional & individualised plates for the alto restaurant.