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Fresh and natural products make up our cuisine. In terms of taste and ecological sense, we always adapt our menu to the seasonal conditions. A daily menu complements the fixed menu on site and at lunchtime we also offer a badish snack.
Sample excerpt from our menu
(subject to price and seasonal changes):
Our Black Forest trout come fresh and live from a trout farmer in the region, who gives his fish enough time to gain the necessary weight. We keep the trout in a basin through which the clear Neumagen stream flows until they are ready to be eaten. We are “famous and popular” throughout the region for our trout dishes.
Good, high-quality food is very important to us at the Linde. It is therefore particularly important to us where our food comes from. Our honey, cheese and bread all come fresh from the Münstertal valley. We also source our meat from local, sustainable farms: Our beef comes from Hinterwälder Weiderind cattle from suckler cows and our pork from Hällische Landschwein pigs.
“The menu surprises with creative dishes for all courses. We particularly recommend the special menu with brown trout prepared in a variety of new ways, e.g. the trout saltimbocca, simply delicious with fresh herb noodles and vegetables.”
Our cheese comes from the Glocknerhof cheese factory in the Kaltwasser side valley in Münster. The cows and goats on the farm, which is over 300 years old, are allowed to keep their horns, are not fed silage and spend most of their lives on pasture. This farm with its charming people regularly offers guided tours of the cheese factory, which we highly recommend. Not least because of the tasting of the delicious cheese at the end of the tour. It’s best to buy plenty and pack a souvenir.
The guided tours last approx. 1.5 – 2 hours.
Our dishes are perfectly complemented by hand-picked wines from young winegrowers and outstanding wineries from the surrounding wine-growing regions in the neighboring Markgräflerland, Kaiserstuhl and Alsace. These include, for example, the wines of Salwey, which has been producing excellent Burgundy wines in the volcanic soil of the Kaiserstuhl for four generations.
Click here for our Wine tour to Kaiserstuhl.