Weisser Bock

Heidelberg


Dark-wood panelling, linen-bedecked tables and low lighting make an elegant backdrop for newly interpreted classical dishes. Each is prepared with fresh ingredients that play off each other: scallop tartare with wasabi or wild garlic and chilli prawns for starters, followed by pancetta-wrapped monkfish with saffron foam, and dark chocolate cake with elderflower sorbet.


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