Welcome to our gourmet restaurant 'wilder ritter', Hotel Ritter Durbach

creative. natural. passionate.

Welcome to our gourmet            restaurant ‘wilder ritter’,
my name is André Tienelt together with my team I want to make this evening unforgettable and especially enjoyable for
you. We want you to laugh, enjoy and trying food from each other’s plates is more than welcome.
Food is supposed to be fun!
My kitchen lives by its products. Our center is the craft, the art of making something new and yet a well-known taste,
which awakens memories – unexpectedly wrapped in a modern interpretation of classic meals. I very much enjoy the
regional kitchen style. It is authentic and offers me room for creativity. In this area, it is not very difficult to find the
best products and ingredients. A huge variety of fruits and vegetables can be found next to excellent herbs, beef, venison
but also high quality fish.
We are introducing our regional products in our Menu  ‘from the region’.
It gets a little more international with our menu ‘from the world’
I wish you a very nice and exciting dinner,

André Tienelt
P.S.: Sollten Sie von Allergien oder Lebensmittelunverträglichkeiten betroffen sein, sprechen Sie uns bitte an.
Gern reichen wir Ihnen unseren Allergenordner, welcher detailliert Auskunft über enthaltene Allergene und Zutaten aller Speisen gibt.

‘from the region’
Young cabbage                                                        € 19
Buckwheat | Smoked eel | Horseradish

Char                                                                 € 22

Chamomile | Yoghurt | Vinegar bouillon

Celery – in a salt crust                                             € 24

Butternut | Celery seed | Grill flavored

Bresse poultry                                                       € 36

Parsley | Lemon | Mushrooms

Green Fennel                                                         € 18

White chocolate | apple | meringue

                  5 course menu € 98 | corresponding wines € 70
                  4 course menu € 85 | corresponding wines € 60
            we also gladly offer you a non-alcoholic accompaniment

‘from the world’
Mackerel                                                                  € 22

Turnips | Herbs | Apple bouillon

Norwegian scallops                                                        € 26
Broccoli | Mandarin | Dressing

Etouffé pigeon – Glazed                                                   € 36

Blackberries | Bitter sweet chocolate | Pastilla

US Prime Beef                                                             € 52
Oyster mushrooms | “100 years” bouillon | Teriyaki

Laguiole                                                                  € 18
Spiced cherries | Cucumber | Fruity mustard

Roasted rice                                                              € 18
Kumquat | Pandan | Yuzu Chocolate

                         6 course menu € 115 | corresponding wines € 85
                         5 course menu € 105 | corresponding wines € 75
                          4 course menu € 98 | corresponding wines € 65

the team
creative. natural. passionate .

andré tienelt – chef de cuisine
                               … is Trainer, Motivator, creative head, tact giver and Poissionner
                               … a „Ritter“ (Knight) since September 2014

                               „Pleasure is …
                               … to arrive and feel like home.“

The Saxon by birth is the creative head of our kitchen since 2014. After a well-founded cooking
education in the hereditary court of Cunnersdorf (Saxon Switzerland) it pulled him to the premium
class gastronomy. After stations such as Kempinski hotel of Dresden (where his desire for award
winning-cuisine was woken), the restaurant GrauGans in the Hyatt Regency Cologne and the restaurant
Dieter Müller at the castle hotel Lerbach, he became (at the age of 25 years) chef in the restaurant
Sendig at the ***** Hotel Elbresidenz Bad Schandau. In 2009 he received his first Michelin Star. He has
defended this star until this day, every year.

fabian jänsch – sous-chef & saucier
                               … the most tender meat and best sauces are glamorized by him
                               … a „Ritter“ (Knight) since 2012

                               „Pleasure is …
                               … the result from passion and high quality.“

Born in a southern part of Germany, Fabians carrier began very classic with an apprenticeship as chef
in his hometown. After that he was looking for a new adventure along the winestreet of Baden, this is
how it all began. In Durbach, between the black forest and the beautiful grapes, he instantly felt good
and from then on we cannot imagine being without him.

julia zink – gardemanger
                              … an Appetizer that will make you wish for more is her weapon
                              … a „Ritter“ (Knight) since 2012

                              „Pleasure is …
                              … to take some time for the nice things in live.“
After Julia’s apprenticeship at the „Romantikhotel Spielweg“ in Münstertal black forest and a few stops
at the Allgäu, she finally moved closer back home. She stands her ground since December 2012 and is
indispensable to our team.

elia kubiak – entremetier
                                 … completes the dishes with his filigree sides
                                 … a „Ritter“ (Knight) since 2017

                                 „Pleasure is …
                                 … special moments, which let forget about the everyday life.“

Elia Kubiak began his development with an education at a confectioner in Lippstadt. Directly
after that he became also a chef and from then on he collected more work experience, among
the rest, in Austria, Stuttgart as well as Düsseldorf. He proves his versatility while he already
worked on very different kitchen stations, such as, Patissier, Tournant, Gardemanger and of
course Entremetier. We are very glad to have him in our team.

lena wunder – pâtissière
                              … enchants you with her enticing desserts
                              … a „Ritter“ (Knight) since 2017

                              „Pleasure is …
                              … if one must simply smile because it is so good.“

Born and raised in Stuttgart, Lena Wunder moved to Karlsruhe where she became a chef in the Villa
Hammerschmiede in Pfinztal. Then she worked as Gardemanger and in the Pâtisserie of the restaurant
Oberländer Weinstube in Karlsruhe. In our Hotel Ritter Lena has found a new challenge by which she
can learn a lot new and develop by being creative.

marco feger– head waiter & sommelier
                      … takes you to the world of wine
                      … a „Ritter“ (Knight) since 2015

                      „Pleasure is …
                      … to learn, be amazed & to let yourself fall.“

After his education in the Dorint hotel in Offenburg (today: Mercure hotel), Marco concluded
his development to the IHK-checked Sommelier in the Dorint Congress Hotel of Mannheim.
He collected experiences at the most different hotels as for example at the Seehotel Hoeri in
Gaienhofen, the restaurant Erbprinz in Ettlingen and the Öschberghof in Donaueschingen.
Also a “guest performance” with us at the Hotel Ritter was present. In 2015 he has found
his way back to us. How one says so nicely: „Once a knight, always a knight.“

marius jürke – restaurant manager & sommelier
                              … Wine Connaisseur & lover
                              with the qualities young, freshly & elegantly finished
                              … a „Ritter“ (Knight) since 2016

                              „Pleasure is …
                              … the soul of the gourmet who has understood the simplicity of
                              the nature as an art.“
Mülheim an der Ruhr is his home town. Marius concluded his education in hotel business in
the 2 star gourmet restaurant Résidence in Essen-Kettwig, then he worked as a Wine Steward
and later on as a Sommelier in the restaurant Dieter Müller on the cruise ship MS Europa.
After his professional Sommelier education he started working as a representative Sommelier
at the famous restaurant Tantris in Munich. Finally he arrived here in our beautiful village
Durbach - as Sommelier and restaurant manager.