Klosterschänke, brings time and place to the plate.

Where fish is the "river vegetable".

In the monastery, people have always known how to work, but also how to enjoy. And that is exactly what the Cistercians did with their varied dishes, which mostly consisted of vegetables, cereals and eggs. On fasting days, they liked to serve "river vegetables", and sometimes poultry and game were also on the menu. Ultimately, they cooked in line with the trends of the time - regional, seasonal and meat-reduced. They were gardeners, anglers, hunters, winegrowers and cooks. Their cuisine made use of what was available in the monastery's surroundings - and of course their own wine.

Following this concept, we work with seasonal and regional products - simple, fresh and honest. Our dishes are a mixture of tradition and an innovative, contemporary form of preparation.