Flower Garden Dinner ⟋ Feinkost Käfer

Felix Adebahr leaves Michael and Clarissa Käfer’s Green Beetle Restaurant in 2024 and dedicates the year entirely to his family. In January, however, he will show you that he can also cook with fish and meat.

On seven evenings, the kitchen acrobat cooks his interpretation of the Garden of Eden in his pop-up restaurant in the Käfer Atelier: in six courses, he conjures up “pleasure and delight” of fish, meat, vegetables and sweets on the plate: all, as the name suggests, paradisiacal, high-quality, elegant and flowery.

The multi-course menu is accompanied by various fine Perrier-Jouët champagnes and a matching selection of floral wines and drinks.

And this is what Felix will conjure up on the plates: the Flower Garden menu.

Appetizer
Imperial Kaviar
Jerusalem artichokes I Pumpernickel I Chives

Soup
Oxtail essence
Blood sausage I Pear I Chicory

Intermediate course
Breton lobster
Cucumber I Passion fruit I Timut pepper

Main course I
Sole (wild-caught)
Parsley root I Caper flowers I Tarragon

Main course II
Poltinger lamb
Artichoke I Coffee I Semolina

Dessert
Honey
Carrot I Amalfi lemon I Camomile