RESTAURANT KØKKEN
Opening hours
Thursday – Monday . from 6.00 pm
We ask for your reservation.
Tuesday + Wednesday are days off.
+49 . 46 51 . 93 83 365
koekken@benen-diken-hof.de
MENÜ KØKKEN.
Soy-cured salmon . Cucumber relish . Dill sherbet . Buttermilk brew
2019 . Fusion Cuvée . Hofmann Winery . Rhenish Hesse . Germany
* * *
Hanseatic shrimp . Pea . Ticino fig mustard sauce
2021 . Audimax Rose . off-dry . Vineyard Studier Palatinate . Germany
* * *
North Frisian Wagyu . Celery Miso Puree . Coriander jus
2020 . Chardonnay . Winery Jermann . Friuli . Italy
* * *
Halibut fillet with samphire and hemp crust . Sankelmark hemp oil . Kohlrabi . green Tomato
2019 . Lime & Stone . Burgundy blend . Rings Winery . Palatinate . Germany
or
Ragout & Lamb loin roasted pink . Pearl Onions . green Asparagus . smoked mashed Potatoes
2007 . Barco Reale di Carmignano . Tenuta di Capezzana . Tuscany . Italy
* * *
Carrot cake . Cheesecake Cream . Honey Carrots . Hazelnut
or
3 pieces of Cheese . Fig mustard . homemade Chutney . Bread with Fruits
2020 . Yellow Muskateller Reverence . fruit sweet . Vineyard pattern . Styria . Austria
3-course menu per person € 77 . Wine accompaniment 3-course € 36
4-course menu per person € 95 . Wine accompaniment 4-course € 45
5-course menu per person € 112 . Wine accompaniment 5-course € 54
6-course menu per person € 127 . Wine accompaniment 6-course € 63
VEGETARIAN MENU.
Goat cream cheese . sweet and sour Root Vegetables . Walnuts
2019 . Sauvignon Blanc Reverence . Vineyard Muster . Styria . Austria
* * *
Apple-celery-soup . Granny Smith . Celery . choux Pastry Donut
2020 . Blanco . Finca Can Axartell . Majorca . Spain
* * *
Fried romaine lettuce hearts . Morels . Onion plants . Pine Nut Butter
2011 . Brauneberger Juffer sundial. Riesling GG . Martin Conrad Winery. Moselle . Germany
* * *
Baked curd dumplings. Rhubarb . Tarragon sorbet
or
3 pieces of Cheese . Fig mustard . homemade Chutney . Bread with Fruits
2014 . Dorndorfer Rappental . Bacchus selection. Böhme Winery. Saale-Unstrut . Germany
3-course menu per person € 63 . Wine accompaniment 3-course € 36
4-course menu per person € 74 . Wine accompaniment 4-course € 45
SINGLE COURSES.
Soy-cured salmon . Cucumber relish . dill Sherbet . Buttermilk brew € 23
Hanseatic shrimp . Pea . Ticino fig mustard sauce € 27
North Frisian Wagyu . Celery Miso Puree. Coriander jus € 28
goat cream Cheese . sweet and sour Root Vegetables . Walnuts € 18
Apple-celery-soup . Granny Smith . Celery . choux Pastry Donuts € 14
Halibut fillet with samphire and hemp crust . Sankelmark hemp oil . Kohlrabi . green Tomato € 45
Ragout & Lamb loin roasted pink . Pearl Onions . green Asparagus . smoked Potato puree € 42
Fried romaine lettuce hearts. morels . onion plants . Pine nut butter € 34
DESSERTS
Carrot cake . Cheesecake Cream . Honey Carrots . Hazelnut € 16
Baked curd dumplings. rhubarb . Tarragon sorbet € 16
Cheese from the board . FIG mustard . homemade chutney . Fruit bread per piece € 4.50
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APERITIF RECOMMENDATIONS.
Pampel & Tonic € 10
Pampele Grapefruit Bitter & Fever Tree Tonic
Sea Buckthorn Spritz € 9
Andalö Sea Buckthorn Liqueur & Vino Spumante Borgo Molino
Pimm’s Cup KØKKEN € 10
Pimm’s No. 1 & Thomas Henry Spicy Ginger
White Port & Tonic € 9.50
Graham’s White Port & Thomas Henry Tonic
Belshazzar Dry & Ginger Ale € 9.50
Belshazzar Dry Vermouth & Thomas Henry Ginger Ale
