Klosterschänke Restaurant

Where fish are vegetables of the river.

In the monastery, they knew how to work, but also how to enjoy themselves. And the Cistercians showed this with their varied dishes, mostly from vegetables, grains and eggs. On fasting days, they liked to serve "vegetables of the river", and sometimes their diet was complemented with poultry or game. At the end of the day, they cooked according to the modern fashion - regional, seasonal and with reduced amounts of meat. They were gardeners, anglers, hunters, winemakers and cooks. Their cuisine used what was found around the monastery – which, of course, included their own wine.

True to this idea, we work with seasonal and regional produce – simple, fresh and plain. Our dishes are a melange of tradition and an innovative, modern form of food preparation.