Restaurant & Cocktailbar TOPINAMBUR in the Prinzhotel Rothenburg

Cappuccino of Topinambur

Beef consommé with shredded pancake, cubes of beef and garden chives

Pumpkin ravioli with sweet and sour pickled pumpkin and shavings of parmesan (small portion)

Spinach dumpling fried in sage butter with glazed tomatoes

Wild boar sausage with dark beer sauce, sauerkraut with Silvaner and mashed potatoes

Entrecote of German heifer with potato gratin, wild broccoli and tomato butter

Duck burger with pulled duck, red cabbage salad, lamb’s lettuce, blue cheese, pickled pumpkin and fried thyme potatoes

Catch of the Day – please ask our restaurant staff

Soft braised leg of lamb on polenta with ragout of beans and rosemary jus

Liquid chocolate soufflé with homemade vanilla ice-cream

Our coffee set: Coffee specialty with a scoop of dairy ice-cream

Lamb’s lettuce with crispy bacon, croutons and potato-marjoram dressing

Crispy Hash brown made of potatoes and vegetables with herb sour cream - (small portion)

Cappuccino of Topinambur

Beef consommé with shredded pancake, cubes of beef and garden chives

Pumpkin ravioli with sweet and sour pickled pumpkin and shavings of parmesan (small portion)

Spinach dumpling fried in sage butter with glazed tomatoes

Wild boar sausage with dark beer sauce, sauerkraut with Silvaner and mashed potatoes

Entrecote of German heifer with potato gratin, wild broccoli and tomato butter

Duck burger with pulled duck, red cabbage salad, lamb’s lettuce, blue cheese, pickled pumpkin and fried thyme potatoes

Catch of the Day – please ask our restaurant staff

Soft braised leg of lamb on polenta with ragout of beans and rosemary jus

Liquid chocolate soufflé with homemade vanilla ice-cream

Our coffee set: Coffee specialty with a scoop of dairy ice-cream

Dieses Menü servieren wir exklusiv am 13. und am 14.02.2026

Lamb’s lettuce with crispy bacon, croutons and potato-marjoram dressing

Crispy Hash brown made of potatoes and vegetables with herb sour cream - (small portion)

Cappuccino of Topinambur

Beef consommé with shredded pancake, cubes of beef and garden chives

Pumpkin ravioli with sweet and sour pickled pumpkin and shavings of parmesan (small portion)

Spinach dumpling fried in sage butter with glazed tomatoes

Wild boar sausage with dark beer sauce, sauerkraut with Silvaner and mashed potatoes

Entrecote of German heifer with potato gratin, wild broccoli and tomato butter

Duck burger with pulled duck, red cabbage salad, lamb’s lettuce, blue cheese, pickled pumpkin and fried thyme potatoes

Catch of the Day – please ask our restaurant staff

Soft braised leg of lamb on polenta with ragout of beans and rosemary jus

Liquid chocolate soufflé with homemade vanilla ice-cream

Our coffee set: Coffee specialty with a scoop of dairy ice-cream

Dieses Menü servieren wir exklusiv am 13. und am 14.02.2026

Lamb’s lettuce with crispy bacon, croutons and potato-marjoram dressing

Crispy Hash brown made of potatoes and vegetables with herb sour cream - (small portion)

Cappuccino of Topinambur

Beef consommé with shredded pancake, cubes of beef and garden chives

Pumpkin ravioli with sweet and sour pickled pumpkin and shavings of parmesan (small portion)

Spinach dumpling fried in sage butter with glazed tomatoes

Wild boar sausage with dark beer sauce, sauerkraut with Silvaner and mashed potatoes

Entrecote of German heifer with potato gratin, wild broccoli and tomato butter

Duck burger with pulled duck, red cabbage salad, lamb’s lettuce, blue cheese, pickled pumpkin and fried thyme potatoes

Catch of the Day – please ask our restaurant staff

Soft braised leg of lamb on polenta with ragout of beans and rosemary jus

Liquid chocolate soufflé with homemade vanilla ice-cream

Our coffee set: Coffee specialty with a scoop of dairy ice-cream

Dieses Menü servieren wir exklusiv am 13. und am 14.02.2026

Fake scallops mushrooms | beurre blanc | sea asparagus

Cappuccino of Jerusalem artichoke hazelnut | truffle | dust of Jerusalem artichoke

Sorbet of citrus fruits

Grazed veal | port wine | beetroot | potato

Curd cheese dumplings | plum | vanilla | cinnamon | crumbs

Tatar of seasonal vegetables | pickled beetroot | tarragon |butter milk| salsify

Duett of lamb saddle ragout |plum | celeriac | romanesco | herbs | tomato

Panna cotta | blueberry | raspberry | white chocolate | mint

Dieses Menü wird am Karfreitag, Ostersamstag und Ostersonntag serviert

Carpaccio of several root vegetables | apple | sour cream Watercress | salad

Parsnip soup | wild garlic pesto | baked egg

Homemade ravioli | ricotta cheese | wild garlic | parmesan

Faröer salmon | pearl barley risotto | wild garlic | lemon sauce

Boeuf Bourguignon | mashed potatoes | mushrooms | pearl onion | tomato confit

Dark chocolate mousse on sour cherry ragout

Lamb’s lettuce with crispy bacon, croutons and potato-marjoram dressing

Crispy Hash brown made of potatoes and vegetables with herb sour cream - (small portion)

Cappuccino of Topinambur

Beef consommé with shredded pancake, cubes of beef and garden chives

Pumpkin ravioli with sweet and sour pickled pumpkin and shavings of parmesan (small portion)

Spinach dumpling fried in sage butter with glazed tomatoes

Wild boar sausage with dark beer sauce, sauerkraut with Silvaner and mashed potatoes

Entrecote of German heifer with potato gratin, wild broccoli and tomato butter

Duck burger with pulled duck, red cabbage salad, lamb’s lettuce, blue cheese, pickled pumpkin and fried thyme potatoes

Catch of the Day – please ask our restaurant staff

Soft braised leg of lamb on polenta with ragout of beans and rosemary jus

Liquid chocolate soufflé with homemade vanilla ice-cream

Our coffee set: Coffee specialty with a scoop of dairy ice-cream

Dieses Menü servieren wir exklusiv am 13. und am 14.02.2026

Carpaccio of several root vegetables | apple | sour cream Watercress | salad

Parsnip soup | wild garlic pesto | baked egg

Homemade ravioli | ricotta cheese | wild garlic | parmesan

Faröer salmon | pearl barley risotto | wild garlic | lemon sauce

Boeuf Bourguignon | mashed potatoes | mushrooms | pearl onion | tomato confit

Dark chocolate mousse on sour cherry ragout

Carpaccio of several root vegetables | apple | sour cream Watercress | salad

Duett of lamb saddle ragout |plum | celeriac | romanesco | herbs | tomato

Panna cotta | blueberry | raspberry | white chocolate | mint

Tatar of seasonal vegetables | pickled beetroot | tarragon |butter milk| salsify

Duett of lamb saddle ragout |plum | celeriac | romanesco | herbs | tomato

Panna cotta | blueberry | raspberry | white chocolate | mint

Dieses Menü wird am Karfreitag und Ostersamstag serviert

Lamb’s lettuce with crispy bacon, croutons and potato-marjoram dressing

Crispy Hash brown made of potatoes and vegetables with herb sour cream - (small portion)

Cappuccino of Topinambur

Beef consommé with shredded pancake, cubes of beef and garden chives

Pumpkin ravioli with sweet and sour pickled pumpkin and shavings of parmesan (small portion)

Spinach dumpling fried in sage butter with glazed tomatoes

Wild boar sausage with dark beer sauce, sauerkraut with Silvaner and mashed potatoes

Entrecote of German heifer with potato gratin, wild broccoli and tomato butter

Duck burger with pulled duck, red cabbage salad, lamb’s lettuce, blue cheese, pickled pumpkin and fried thyme potatoes

Catch of the Day – please ask our restaurant staff

Soft braised leg of lamb on polenta with ragout of beans and rosemary jus

Liquid chocolate soufflé with homemade vanilla ice-cream

Our coffee set: Coffee specialty with a scoop of dairy ice-cream

Dieses Menü servieren wir exklusiv am 13. und am 14.02.2026

Carpaccio of several root vegetables | apple | sour cream Watercress | salad

Parsnip soup | wild garlic pesto | baked egg

Homemade ravioli | ricotta cheese | wild garlic | parmesan

Faröer salmon | pearl barley risotto | wild garlic | lemon sauce

Boeuf Bourguignon | mashed potatoes | mushrooms | pearl onion | tomato confit

Dark chocolate mousse on sour cherry ragout

Carpaccio of several root vegetables | apple | sour cream Watercress | salad

Duett of lamb saddle ragout |plum | celeriac | romanesco | herbs | tomato

Panna cotta | blueberry | raspberry | white chocolate | mint

Tatar of seasonal vegetables | pickled beetroot | tarragon |butter milk| salsify

Duett of lamb saddle ragout |plum | celeriac | romanesco | herbs | tomato

Panna cotta | blueberry | raspberry | white chocolate | mint

Dieses Menü wird am Karfreitag und Ostersamstag serviert

Tartar of beef | capers | egg | mustard | horseradish | wild herbs

Rootage – Kohlrabi | carrot | celery | all kinds of green

Jerusalem artichoke | hazelnut | oil | mace | yuzu

Heaven and earth | potato | blood sausage | apple

Homemade spinach gnocchi | cream | parmesan

Schwäbisch Hällischer pork belly sweet – sour - spicy | pak choi | rice prawn cracker

Ragout of deer | hazelnut spaetzle | romanesco | carrot | pumpkin seeds | cranberry

Kikok chicken | rice | peas | asparagus | morel

Grilled beef steak | potato | vegetables | onions

Salmon Wellington | spinach | mushrooms | puff pastry tarragon beurre-blanc | potato mousseline

Tartlet | plum | cinnamon | ice-cream | ragout

Shredded pancake | plum | raisins | powdered sugar

Variety of cheese with apricot chutney

Kapern | Ei | Senf | Meerrettich | Wildkräuter

Haselnuss | Öl | Yuzu | Muskatblüte

Pak Choi | Reisgarnelencracker

Ragout | Eis | Zimt

Amuse Bouche

Variation of quail breast and joint celery | apple | grape | Belgian frisee

Beef Tea pieces of beef | vegetable brunoise | chives

Champagne Sorbet

Filet of pikeperch risotto | citrus fruits

Roast saddle of venison covered in tramezzini brussel sprouts leaves | sweetheart cabbage roulade pommes soufflé | sour cherry-pepper-sauce

Variation of Valrhona chocolate and calamansi

Creamy pumpkin soup

Softly braised roast venison brussel sprouts leaves | small bread dumpling red cabbage | game sauce

Christstollen parfait