Brachmann's Cuisine

To us, cooking comes from the heart. For this reason, head chef Brahman uses only the choices ingredients, including locally grown asparagus and rhubarb, lamb from the Baltic Sea island of Rügen, ducks, quails and guinea fowl from Rosenow, specially cultivated, regional potatoes (a variety carefully prepared over the last ten years), fresh herbs from the local herbalist, fresh daisies from his own garden for his renowned potato soup, and from the first harvest of elderflower each year, a selection of jams, jellies, vinaigrettes and his celebrated elderflower sorbet.

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