Schlosshotel Lerbach, Gourmetrestaurant Dieter Mueller (3 stars Michelin, 19 points GaultMillau)

Chef Nils Henkel

Apero: Riesling Sekt Schönleber

Amuse bouche: Chestnut crème with white truffle,
2007 Markgräflerland Muskateller Kabinett Martin Wassmer, Baden (38,3 Z)

Entree: Carpier-salmon and tuna fish duet, Crispy cannelloni, avocado, papaya dressing, ginger jelly
2006 Riesling Charta Spreitzer, Rheingau

Truffle dishes: Steamed codfish fillet with lettuce sauce, Oven roasted potatoes with white truffle
2007 Weissburgunder „S“ trocken Weingut Schäfer-Fröhlich, Nahe

Poached domestic egg in truffle sauce
Sot l´y laisse (chicken oyster) with crispy chicken skin
200X PI No. Ökonomierat Rebholz, Pfalz

Slightly smoked Simmental beef fillet
Cream risotto with Mimolette cheese and beef marrow dumplings
2006 Spätburgunder trocken „Kalkgestein“
Friedrich Becker, Pfalz

Dessert: Suprême gianduja and elderberries with figs, Milky ice-cream made of caramel and Muscovado brown sugar
Riesling Auslese Trittenheimer Apotheke
Josef Rosch, Mosel