Menu

2025 Pinot Gris, Dry
Natusch Edition

Markus Pfaffmann, Palatinate

(white)

Carafe 0.2 L 8.50

Bottle 0.75 L 35.00

2025 Rosé 

dry and crisp

Natusch Edition

Markus Pfaffmann, Palatinate

(rosé)

Carafe 0.2 L 7.90

Bottle 0.75 L 33.50

2024 Merlot, dry

Natusch Edition

Markus Pfaffmann, Palatinate

(red)

Carafe 0.2 L 8.75

Bottle 0.75 L 35.50

Red Wild Shrimp Carpaccio

  served with Buddha's Hand pesto, crème fraîche, and salicorne                                                               

Vitello tonnato – thinly sliced veal, “sous vide”

  enhanced with a creamy tuna sauce and caper berries

Oysters—as fresh as the sea—  

6 Aqua Royal from Zeeland (Netherlands)                                                    

€26.50

 served with red wine shallots¹¹ and cheddar bread

  or 6 Zeeland oysters au gratin, Florentine-style, with baby leaf spinach €33.50 

Natusch's Antipasti

  Smoked salmon, lemon-pepper salmon, Zeeland oysters,

  smoked conger eel, black tiger shrimp, scallops, and North Sea crabs

€29.50

or for two people

€45.00

Upgrade: 10 g Baeri sturgeon caviar with crème fraîche +18.00 €

Burrata—tender cow's milk mozzarella—

  on a bed of thinly sliced mixed beets

  with wild greens in a walnut dressing

Goat cheese—caramelized with brown sugar—

  served with young greens dressed in balsamic vinegar,

  sautéed chanterelles, and fresh figs

Geestland-Style Smoked Eel Soup with Eel Bites

"Natusch's North Sea Bouillabaisse" with Rouille Sauce

Wremer Shrimp Soup with Fresh Pomegranate

Cream of Chanterelle Soup with Herb Croutons

Paella—Spain's national dish for 2 people—

 Short-grain rice with fish and shellfish stock,

  enriched with saffron, shrimp, mussels, and squid

Fillets of true limande, pan-fried,

served with Béarnaise sauce and coastal potatoes

   with fresh chanterelles

 €36.50

or

    with assorted market salads in vinaigrette

€32.50

or

with sautéed porcini mushrooms

€42.50

Ireland: Grilled Salmon Fillet

  with saffron sauce, braised pointed cabbage enhanced with miso

  and creamy potato gratin

Lightly (!) grilled “Yellowfin” tuna steak (sashimi-grade)
 

served with mango-papaya relish, bok choy, and wild rice

Jutland hake fillet with skin, steamed with vegetables and Riesling, served with a mustard seed sauce, coastal potatoes, and a cucumber-dill salad

“Fishing Port Platter” The Best the Sea
  Has to Offer

Grilled premium fish and seafood, served with limoncello sauce, pan-roasted 
potatoes with smoked salt, and Caesar salad1

North Sea sole, pan-fried, with melted butter, 

new coastal potatoes, and salads from the weekly market with vinaigrette

Price varies by size

Swordfish—thinly sliced and briefly grilled—

  served with lime oil, Mediterranean vegetables, and pumpkin purée

Beef Filet with a Truffle Topping

  medium-rare beef tenderloin

  served with chanterelle cream sauce, assorted market vegetables, and delicate tagliolini

Authentic Labskaus made according to an old sailors' recipe: featuring homemade cured beef brisket12,

with rollmops, beets1, pickled gherkins, and a fried egg

"Authentic" schnitzel made from pork leg with beef gravy11,

  mashed potatoes and cucumber salad with cream

Stuffed gnocchi with fresh chanterelles in cream sauce, baby spinach leaves, and burrata

Homemade Chickpea Patties 

  served with herb-flavored quark, fresh chanterelles, and colorful market salads