hotel    gastronomy    rates    spa    pictures    Saxon Switzerland   
  gastronomy  »  restaurants  »  specialities of the month

 

  restaurants
    winter garden
    restaurant Toscana
    specialities of the month

  hall & saloon
    wedding ceremony
    celebrations
    buffets
    menus
    wine list

  restaurant criticism




 

Asparagus and strawberries

Cream soup
from asparagus

€  5.90

Marinated goat cheese
with strawberry salsa


€ 10.50

Air-dried ham
with asparagus and rocket salad


€ 10.50

Roasted breast of guinea fowl
with roasted asparagus and carrot mashed potatoes
to citrus olive froth


€ 16.50

Wiener Schnitzel (breaded veal slice)
with asparagus and baked potato wedges
to hollandaise sauce


€ 18.50

Grilled Label Rouge salmon
with two kinds of asparagus and new potatoes


€ 21.50

Already tried?


Asparagus risotto with morel froth € 10.50

Strawberry mousse
of ricotta ice-cream with rhubarb
€   8.50

decoration

Light dishes in the spring - we recommend to:

The 2011s Pinot Noir "Blanc de Noir"
White pressed, fresh, fine,
Elderflower aromatik

Weingut Ludi Neiss, Pfalz


0,25 l €   9.60
0,75 l € 21.50

 

Tobias Hentschel - chef de cuisine

New management in our kitchen

Since 1st of march Tobias Hentschel is the new chef de cuisine.
Line with the motto "Fresh from the region directly on the table" he relies on light mediterranean cuisine with regional products. As a member of the Board of Examiners for the State Youth Championships of cooks a high quality education is very important for him. Apprenticeships for this year are still free.

 
  Parkhotel Bad Schandau
Rudolf-Sendig-Straße 12
01814 Bad Schandau
Telefon (035022) 5 20
Fax (035022) 5 22 15


contact / how to reach us
booking request
Facebook-Button

   
  online reservation
   
  News
in spring and summer
[more]

under new management
[more]

relaxing offers
[more]

all news  
 
   
 
 

 

 Home | Imprint     GTC | Tip a friend | Printversion