Regional and seasonal - these are criteria that every top wine tavern must fulfill. But some, like the Graf family in Loiben, go the extra mile. During the "Schmankerltage" on Wednesdays and Thursdays, the focus is on specific themes: These could be asparagus or pumpkin, fish or beef, terrines or pâtés. The normal menu includes a daily changing plate of the day, fine wild boar, cheese specialties, matjes fillet, salad and, and, and - there is really no more talk of "normal" here. It goes without saying that almost all dishes are home-made, and the high-quality produce - unless grown in the restaurant's own garden - comes from the local area. Rating: valuable!
