SuppenkücheVenison MedallionsGebratene Rehmedaillions in Rotwein‑Pflaumensoße mit Rotkohl und Spätzlevenison medallions in red wine‑plum sauceVenison medallions in red‑wine plum sauce with red cabbage and spätzle—tough meat and overpoweringly marinated cabbageWhat people saidBe the first to tell people about this dish.A real review, tied to a real visit.Write a reviewCheck in first📝Reviews are tied to a real visit — that’s how we keep them honest.Check in nowNot here right now
