Menu and buffet suggestions

Dear Guests and Friends of our hotel!

You have a unique opportunity to take your pick from the creative dishes provided by our excellent team of chefs and enjoy the ambience of the event location.

  • whether it is in our stylish, cosy Uhlandstube
    für where up to 15 people can be seated at one table
    or 30 people in the entire snug area
  • in the contemporary urban style of Ludwigs
    which seats 50 in the gallery
    and up to 50 people can be seated on our idyllic Hinterhof terrace
    Ludwigs can seat a total of 110 people
  • 15-120 people can also be seated in what is probably the loveliest event room in Tübingen

The following examples serve as suggestions for menus, which should meet with your guests’ approval thanks to the quality of the mostly regional produce used and their presentation. You may of course also swap individual menus to your guests’ needs. We would request that you select a menu from these suggestions for your occasion, since all the ingredients will be freshly prepared and purchased for you. However, should you you’re your guests to have a selection of menus you can compile a selection of meals from our current menus. We will be happy to help you out!

Should you have specific wishes or suggestions then exploit our creative potential – since your individual wishes help challenge for us!

We look forward to welcoming you .

Yours, the Stagl family
and the KRONE team.



Our Menus

Regional menus

Menu1

Seasonal salad served with a mature Balsamic vinegar
and roast forest mushrooms, Parmesan shavings.
~
 Veal tenderloin steak with herb crusted roast potatoes and
onions cooked in a Port jus.
~
Crème brulee with a mix of fruits
€ 33.00

Menu 2

Potato and leek soup with croutons.
~
Creamy roast veal served with herbed mushrooms,
carrots and hand-shaped Spaetzle noodles.
~
Semolina pudding with seasonal fruit compote
€ 33.00

Menu 3

Swabian wedding soup
a beef broth with a variety of Swabian accompaniments
~
Roast pork filet served with a Trollinger grape sauce, colourful vegetables, hand-shaped Spaetzle noodles
~
Praline ice cream parfait with a cherry ragout
€ 35.00

Gourmet menu

Tuna with an apple Wasabi sorbet
~
Duck breast confit with duck liver terrine
and braised carrots
~
Crustacean essence with a lobster tempura
~
Atlantic sole rolls
in a saffron tarragon fumet
~
Hugo sorbet
~
Two sorts of Bresse Poularde
Roast breast and fricassee of haunch
served with truffle pearl barley risotto
~
Dates filled with Taleggio
and caramelized cashews
~
Mille feuille with Elstar apples
and Valhrona chocolate

Gourmet menu:
8 courses € 79.50

Cross over - cuisine from across the globe

Menü 4

Weiße Tomtatencremesuppe
mit Salbeitempura
~
Variation von Edelfischen und Meeresfrüchten
mit knackigem Gemüse, Duftreis
Kokosschaum
~
Cassiseisparfait mit Prosecco-Sabayone
und Mango
€ 35,00

Menü 5

Antipastiteller mit gegrilltem, mariniertem Gemüse
Artischocken, Kapernbeeren, getrocknete Tomaten und Parmesan
~
Penne mit Riesengarnelen (2 Stück)
Knoblauch und Blattpetersilie
~
Saltimbocca vom Kalb
– mit Salbei und Parmaschinken gebraten
mit Pilzrisotto
~
Panna Cotta mit Waldbeerpüree

Als 4-Gang Menü: € 47,00
Als 3-Gang Menü ohne Antipasti: € 37,50

Menü 6 - Frühling

Marinierter weißer und grüner Stangenspargel
mit Rohschinken
~
Aufgeschäumtes Kressesüppchen
mit Nordmeergarnelen
~
Geschmortes Lammhäxle mit Apfelmostsauce
grüne Bohnen und Kartoffelgratin
~
Ofenschlupfer mit Vanillesauce

Als 4-Gang Menü: € 47,50
Als 3-Gang Menü ohne Spargel: € 37,00

Menü 7

Kopfsalat mit Avocadodressing
und marinierten Flusskrebsen
~
Klare Tomatenessenz mit gespritzten Basilikumklößchen
~

Filet vom Pata Negra Schwein
mit Paprika-Chorizo-Ragout
Gratinkartoffeln
~
Joghurt-Mandelmousse mit Sangria Gelee

Als 4-Gang Menü: € 48,00
Als 3-Gang Menü ohne Salat: € 39,00

Menu - Autumn Small

salad with a Roquefort dressing,
caramelised walnuts
and peach
~
Creamy pumpkin soup
with Styrian pumpkin seed oil
~
Veal fillet served with a thyme jus
ratatouille and
hand-made potato dumplings
~
Two sorts of mousse au chocolat
served with mango-chilli puree

As a 4-course menu: € 48.50
As a 3-course menu, without salad: € 39.50

Menu 9

Red and yellow pepper foam
~
oven-baked giant prawns in Tempura batter (2 prawns)
with ginger mayonnaise and spring onions
~
Duck breast filled
with baked plums, served on a potato, celery mash
and vanilla carrots
~
Semi-liquid chocolate tart
with home-made red wine ice-cream

As a 4-course menu: € 49.00
As a 3-course menu; without giant prawns: € 37.50

Menu 10

Salmon served in a variety of ways:
Salmon tartare with avocado, sashimi and soya-Wasabi sauce;
baked and served with a gherkin foam ~ Beetroot foam with horseradish cream
~
Filet of seabass
served on a cassoulet of peas and tomatoes
~
Medium rare beef fillet served
with sauce béarnaise
sugar snap peas and potato strudel
~
Light orange mousse served
with a dark chocolate sauce.

As a 5-course menu: € 68.00
As a 4-course menu, without the various salmon dishes: € 56.00
As a 4-course menu: without seabass € 52.00