Beef tartar and marinated beef filet
with onion mayonnaise, white bean crème, Flageolett beans and potato espuma
Local smoked premium salmon
with variation of carrot and wild garlic
10 grams Prunier St. James caviar
with blinis and Crème fraiche
Half dozen of Fine de Claire oysters
with Cheshire cheese bread, oyster vinaigrette and lemon
Asparagus cream soup
with asparagus bonbon
Essence and raviolo of calf’s tail
with green peas
Roasted green asparagus
with scallop and Iberico ham, Granny Smith apple, radish and Tonka bean
Stewed codfish filet
with Beurre blanc, smoked bacon, glazed cucumber in dill, red Arles rice and roasted Macadamia nut
Fish recommendation of the day
with pumpkin, Salsiccia, fennel brittle and Fregola Sarda
Dover sole for two, carved at the table
with sautéed leaf spinach and boiled potatoes
carved at the table per 100g 12 €
Bœuf bourguignon Beef à la mode
with carrot, celery and truffled potato gratin
Saddle of venison
with liquorice jus, variation of green asparagus, spiced cherries and Pecorino risotto
Selection of french cheese
with assortment of chutneys
Crème Brûlée flambéed at the table
with seasonal berries and ice cream
Duet of rhubarb, hibiscus and wild strawberries
Composition of milk,
nuts and banana
Variation of exotic fruits
Prices in Euro and incl. VAT
With pleasure, we advise you with incompatibilities.
Experience the wonderful atmosphere of the Hanse Stube on spring and enjoy a variety of asparagus dishes from May to the end of June.Executive Chef Tobias Koch and his team are looking forward to offer you an exquisite six-course asparagus menu accompanied by selected wines from head sommelier Jonathan Martinez. Be inspired by the incomparable flavour of asparagus and its ingenious aroma partners.
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Blue king prawn with asparagus, rhubarb and avocado
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Asparagus cream soup with asparagus bonbon
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Roasted green asparagus with scallop and Iberico ham, Granny Smith apple, radish and Tonka bean
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Breast of black-feathered chicken with Arabica jus, roasted duck foie gras, smoked white asparagus and Pommes dauphine
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Variation of rhubarb, hibiscus and wild strawberry or Selection of cheese
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Chocolates and petit fours
from April 13th, 2016
5 course menu 98 Euro
with corresponding wines 67 Euro
In addition you are welcome to choose from a variety of asparagus dishes from the à la carte menu during the asparagus season:
Local German Asparagus
with new potato and melted butter or sauce hollandaise
gammon or cooked ham Euro 15
roasted Glen Douglas salmon filet Euro 18
escalope Viennese style Euro 17
roasted beef tenderloin Euro 23
Fish recommendation of the day Euro 20
Monday to Sunday:
from 12.00am to 2.30pm and
6.00pm to 10.00pm.
From March 20th to April 10th Hanse Stube will welcome you at restaurant taku because of renovation works.
Please note that dogs are not allowed at our restaurants.
You only have a short lunch break, but you want it to be balanced and healthy? Enjoy our business lunch and convince yourself of the high-quality and varied selection! If desired we serve your lunch in three courses within 59 minutes from your order to the espresso.
Flamed goat cheese with beetroot Tatar, apple and pine nuts
Sweet potato crème soup with chili mayonnaise and Chorizo
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Seared plaice “Finkenwerder Art”
with fried potatoes and cucumber cream salad
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Orange-almond Mille Feuille with ice cream
Carrot-pineapple cake with cream cheese frosting
Menu 43 €
DAILY RECOMMENDATION FROM OUR CARVING TROLLEY
Monday: Medium fried roast beef with asparagus and fried potatoes
Tuesday: Leg of lamb “Provencale” with ratatouille and creamy parmesan polenta
Wednesday: Roasted veal shank with lukewarm potato cucumber salad
Thursday: Brisket of beef with horseradish sauce, savoy and bouillon potatoes
Friday: Monkfish filet with green asparagus and wild garlic risotto
Saturday: Pink roasted cap of rump with herbal gnocchi and Romana salad
Sunday: Black-feathered chicken “Label Rouge” with artichoke and Pommes carrées
29 € each
We are also pleased to serve our daily recommendation as a main course in our menu.
The restaurant Hanse Stube is well-known for its elegant and friendly atmosphere. Due to its excellent cuisine, the Hanse Stube was several times awarded a prize and has become famous in Germany. Since decades people from Cologne, as well as international guests have been enjoying innovative French cuisine combined with regional influences.
Service traditions are especially maintained at the Hanse Stube. Restaurant manager Andreas Wengel and his team provide excellent service quality and indulge their guests fulfilling their wishes. The maître d`Hôtel personally carves many courses at the guests’ table in an exclusive and comfortable ambiance.
Culinary delectation demands corresponding wines and therefore Christoph Clemens, sommelier, helps you to make the right choice, regarding the versatile wines offered in the wine cellar of the Excelsior Hotel Ernst.
While designing the interior, Count Pilati underlined the restaurant’s tasteful character with mahogany panelled and inviting niche tables. The two side rooms, Spiegelsalon and Fischsalon, offer privacy for small banquets. In summer, you can have lunch or dine at the Mediterranean patio.
Gourmets appreciate our kitchen team for its accuracy and ingenuity. The team draws its inspiration from regional influencse to combine it with French cuisine.
For your lunch break, the restaurant offers a specially developed business lunch concept. If you have only a short lunch break, which should be balanced and healthy, we serve your lunch in three courses within 59 minutes. Enjoy your lunch at the Hanse Stube and discover the high-quality and varied selection! The team awaits you with weekly changing courses and delights you with varied creations.