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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
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Our Specials
in spring and summer
[more]
Our kitchen
under new management
[more]
Wellness in spring
relaxing offers
[more]
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