The three pillars of our cuisine are: the region, the season, and the taste. In our Hotelpark Restaurant you will experience culinary compositions of the Black Forest traditions in a modern interpretation. A delight for gourmets and an experience for the curious.
Have a look at our current restaurant specials, to experience our Hotelpark Restaurant in specially themed or priced arrangements.
Our Seeterrasse with a magnificent lake view is the perfect location for your birthday celebration or other festivities.
Start your day right at Brugger’s Hotelpark. Our breakfast buffet offers a variety of savoury, sweet, crunchy and fragrant delights.
Last order 20.30 p.m.
Daily changing menu
We offer you a fresh daily menu with a selection including:
Smoked duck breast
Cauliflower mousse | Applewalnut chutney
Black Forest clear soup
with pancake stripes
Fillet of veal roasted pink
Wild mushrooms in cream | Baden Knöpfle
Small warm chocolate cake
Walnut ice cream | Cassis mousse
Whole North Sea - sole
48,00 €
La Ratte potatoes | salad | herb-lemon butter
US - Premium Beef
46,00 €
Potato dippers | herb butter | Burgundy jus | salad
Chateaubriand | 200g per person
54,00 € p.P.
Au Gratin potatoes | vegetables | Béarnaise sauce
Chateau Briand | 200g pro Person
54,00 € p.P.
Gratinierte Kartoffeln | Gemüse | Sauce Bernaise
Served exclusively in our wine shop at the millstone fireplace | with pre-order by 5:00 PM
Burgundy Fondue | Oil
62,00 € p.P.
200g beef fillet cubes
Chinese Fondue | Beef broth
58,00 € p.P.
200g slices of beef | pork | turkey
Additional meat serving per 100g
20,00 €
Fondue accompaniments
Various sauce dips | cold sides | potato wedges | bread | salad
Swiss cheese fondue
32,00 € p.P.
Swiss cheese fondue royal
42,00 € p.P.
50g beef | 50g turkey
Cheese fondue accompaniments
White bread | Cold sides | Bacon | Salad
For changes to orders, we charge 3,- €.
For allergen intolerances, please contact our service staff before placing your order.
We are happy to assist you.
All prices are in Euro and include statutory VAT.
