time for culinary delightsat friedrichs Brasserie
Fine dining and let your gaze wander over the water. The Friedrichs Brasserie entices with culinary delights in an elegant and atmospheric ambience. The cuisine: modern, creative, innovative and delicious.
Head chef Maximilian Lehmann likes to experiment with flavours and unusual combinations. He draws inspiration from his travels in Asia and Europe.
“For me, it’s always about the taste, that should be remembered”, says the chef.
At Friedrichs Brasserie, you can enjoy good food and look at the water.
The brasserie is elegant and has a nice atmosphere.
The food is modern, creative and very tasty.
The head chef is Maximilian Lehmann.
He likes to try new things in the kitchen.
He mixes special flavours and ingredients.
He gets ideas from his trips to Asia and Europe.
He says: “The taste should stay in your memory.”
OUR MENU
Extract
starters
-
Cured Ikarimi Salmon 22.00 €
Beetroot | feta | walnut
-
Beef Tartare 23.00 €
Dijon mustard | shallots | egg yolk | pickled gherkin | anchovy mayonnaise
-
Caesar Salad 15.00 €
Egg yolk cream | sweet and sour tomatoes | croûtons
Parmesan cheese | Ceasar dressing
with corn-fed poulard 22.50 €
with redtail prawn per piece + 3.50 € -
Vintage sardine 21.00 €
Toasted farmhouse bread | melted tomatoes | salted butter
-
Consommé Double 14.00 €
Crêpe aux herbes | Julienne of Vegetables | chives
-
Hokkaido Pumpkin Cream Soup 12.00 €
Pear–thyme ragout | white wine foam
Main dishesVegetarian
-
Fregola Sarda 24.00 €
Lion’s Mane Mushroom | spruce shoots | Mountain Pine Honey
-
Pumpkin Gnocchi 26.00 €
Sage butter | braised pumpkin | curry foam
-
Truffle tagliarini 18.00 €
Truffle according to season and daily price | Parmesan
butter nage | Madeira foam
GOURMET MENU
-
Norwegian Scallop
Finger limes | herb oil | red onion | pineapple ceviche broth
-
Duck liver terrine
Hazelnut | nougat | quince | homemade brioche
-
Red mullet
Braised peppers | bisque | Kate & Kon Gold Selection Caviar
-
Duo of Local Venison
Pan-seared saddle and braised leg | lingonberry | pear | brussels sprouts | chervil root
-
Dulce de Leche
Pistachios | mango | Fleur de Sel
-
3-course gourmet menu 60.00 € (without duck liver and red mullet)
4-course gourmet menu 79.00 € (without red mullet)
5-course gourmet menu 99.00 €
Main dishesMeat
-
Steak et Frites - Ribeye Steak 55.00 €
Atterox “Dry Aged” Ribeye Steak ( 300 g, 4 weeks aged) Skin-on fries | Parmesan Cheese | herbs | port wine jus
-
Steak et Frites - Black Angus 43.00 €
Black Angus „Grain Fed“ Beef Fillet ( 200 g) | Skin-on fries Parmesan Cheese | herbs | port wine jus
-
Fillet of beef Rossini 49.00 €
Black Angus „Grain Fed“ (100 g) | roasted duck liver terrine truffle | onion marmalade | Potato Mille Feuille
-
Onion Roast 32.50 €
Black Angus „Grain Fed“ Rump Steak ( 220 g) | braised onions | fried onions | port wine jus
-
Barberie Duck à l' Orange 32.00 €
Red cabbage | blood orange | onion | jus
-
Cordon Bleu of milk-fed Veal Fillet 34.00
Mountain Cheese | farmer ‘s ham | r osehip jam | cheese sauce
Main dishesFish
SWEET FINALE
-
Crème Brûlée 13.00 €
Tonka Bean | vanilla ice cream | kumquat
-
Maximilian's Baked Apple 14.00 €
Baked apple ice cream | cinnamon mousse | salted caramel
-
Homemade ice cream and sorbets (with a fruit content of 60%) 4.00 €
According to season | per scoop
-
Affogato 6.50 €
Homemade Tahitian vanilla ice cream | coffee from the Mäder manufactory
Contact& Reservation
Dinner tue – sat 6:00 – 10:00 pm
Restaurant Friedrichs im Hotel 47°
Reichenaustr. 17
D – 78467 Konstanz
