Sebastian Prüßmann presents his innovative French cuisine with regional accents back in the Zirbelstube. His culinary spectrum ranges from newly interpreted classics of Swabian cuisine to the vegetarian menu.
"Vegetable love" – that is the name of Prüßmann’s newly created vegetarian menu. Inspired by his mentor, Nils Henkel from the Althoff Schlosshotel Lerbach, the 33-year-old Michelin starred chef serves his guests a highly concentrated four-course menu with surprising creations made of harvest-fresh vegetables from the region.
The interplay between local cuisine with native products and contemporary French cuisine pervades the entire culinary concept of the restaurant: Local ingredients are innovatively linked and combined in a high-contrast manner. Hearty dishes appear in a completely new texture, and strong contrasts take local dishes into more subtle spheres of taste.