The best evenings are shared.

Guests at your celebration can dine individually à la carte instead of choosing a shared set menu or buffet.

Dishes are charged according to each guest’s selection. We will arrange the date and timing with you personally.

To begin: cream of pumpkin soup with pumpkin seed oil and toasted seeds, mixed salad and baguette from a local baker.

Choose your main course on the evening: bread dumplings with creamy wild mushrooms, smoky rolled suckling-pig roast with bread dumplings, or our fire-cooked salmon in Riesling cream with steamed potatoes. Depending on group size, food may be served on sharing platters.

To finish: the mini dessert ‘Skandi trifft Karlsruhe’ – a sweet surprise.

To begin: a board of cured meats, sausage, cave-aged cheese and pickled vegetables, with Bergdorf salad and baguette.

The offer features Original Isidor cheese fondue and Bergdorf ‘Kjøtt’ meat fondue with pork fillet, turkey and roast beef. Accompanied by homemade sauces, baguette and steamed potatoes. We will agree the arrangement with you.

To finish: the dessert of the day from our in-house pâtisserie.

Cold selection: smoked fish, poached salmon, game and meat pâtés, Nordic cured meats and sausage specialities, and leafy salad with vegetables.

Hot selection: roasted goose leg with potato dumplings and chestnuts, pork knuckle with beer sauce, smoky pork roast and wild boar ragout.

Accompaniments include seasonal vegetables, croquettes, spätzle, red cabbage and dark Scandinavian bread.

To begin: smoked fish, cured meats and sausage, flatbread rolls with gin-cured salmon, crispy chicken with cucumber and potato salad, mixed salad, baguette and cream of pumpkin soup.

Hot selection: fire-cooked salmon in Riesling cream, venison goulash in red wine, rolled suckling-pig roast in bock beer sauce, and vegetarian bread dumplings with creamy mushrooms. With steamed potatoes, buttered spätzle, market vegetables and apple red cabbage.

Sweet finish: warm apple strudel with vanilla, Kaiserschmarrn pancakes with cherries and apple sauce, and praline mousse with cherries and brittle.

To begin: smoked fish and poached salmon, flatbread rolls with gin-cured salmon, game and meat pâtés, cream of pumpkin soup and winter salad with baguette.

Hot selection: fire-cooked salmon in Riesling cream, grilled poultry, creamy game ragout with lingonberries and port, rolled suckling-pig roast, and vegetarian kohlrabi in cheese sauce with flame-finished mashed potatoes.

Accompanied by potatoes, buttered spätzle, bread dumplings and croquettes, creamy mushrooms and vegetables. To finish: the ‘Skandinavisches Winter Wunder’ from our pâtisserie.

Soup of the day and a selection of salads with assorted dressings.

Whole suckling pig with bread dumplings, potatoes, cabbage and ‘Wikinger’ vegetables.

To finish: a selection of mini desserts or a schnapps of your choice.