with carrots, cauliflower and oyster mushroom cream sauce, plus a choice of spaetzle arugula, white or brown Basmati rice

marinated tofu with mushrooms in red wine cream sauce. With freshly steamed vegetables and either potatoes or Basmati rice

organic tofu, mushrooms and roasted nuts in herb cream sauce, rolled-up in mangold leaves. With seasonal vegetables.

tofu, mushrooms and roasted nuts rolled-up in mangold leaves in teriyaki sauce.

on Balsamico reduction, with arugula and field salad and walnut-honey dressing

Homemade organic buckwheat crepes, filled with spinach, ricotta and freshly grated Parmesan cheese. Au gratin in herb-cream

flavored with parmesan flakes, toasted pine nuts, melted butter and sage

gently cooked vegetables of the season on horseradish cream sauce

in japanese Tempura dough, filled with vegetable-ricotta-cheese-cream. With field salad and cherry tomatoes

Home-made, with horseradish cream sauce