Eatrenalin Dinner

Lounge

Indulgent introduction

Strawberry | Anchovies | Capers
Heart cherry | Cashew | Green pepper
Lobster | Lime | Green Zebra

Created by Peter Hagen-Wiest

Waterfall

Ritual for the palate

Scallop | Papaya | Purple curry | Peanut

Created by Peter Hagen-Wiest

Discovery

Magical revelation

Raspberry | Beetroot | Shiso

Created by Peter Hagen-Wiest

Ocean

Sensuality from the depth of the sea

Gillardeau oyster | Dijon mustard | Salicornia

Created by Hans Neuner

Taste

Small explosions of flavour

sweet | sour | bitter | salty

Created by Peter Hagen-Wiest

Umami

Asia´s fifth dimension

'Shabu Shabu' | Beef fillet | Cherry | Kimchi
Dumpling | Spicy chilli soy sauce broth | Ginger
Udon | Beurre blanc | Shiitake

Created by Tobias Bätz

Universe

Mysteries from space

Veal | Artichokes | Tomatoes
Spinach | Artichokes | Truffle vinaigrette

Created by Peter Hagen-Wiest

Incarnation

Sweet transformation

Yogurt | Sea buckthorn | Rooibos tea
Sea buckthorn sorbet | Brioche | Malt

Created by Stephanie Mittler

Lounge

Indulgent introduction

Strawberry | Capers
Heart cherry | Cashew | Green pepper
BBQ bell pepper | Lime | Green Zebra

Created by Peter Hagen-Wiest

Waterfall

Ritual for the palate

Papaya | Purple curry | Peanut

Created by Peter Hagen-Wiest

Discovery

Magical revelation

Raspberry | Beetroot | Shiso

Created by Peter Hagen-Wiest

Ocean

Sensuality from the depth of the sea

Avocado | Cucumber | Salicornia | Dijon mustard

Created by Hans Neuner

Taste

Small explosions of flavour

sweet | sour | bitter | salty

Created by Peter Hagen-Wiest

Umami

Asia´s fifth dimension

'Shabu Shabu' | Beetroot | Cherry | Kimchi
Dumpling | Spicy chilli soy sauce broth | Ginger
Udon | Beurre blanc | Shiitake

Created by Tobias Bätz

Universe

Mysteries from space

Artichokes | Tomatoes | Saffron-cured lemon | Parmesan
Spinach | Truffle vinaigrette

Created by Peter Hagen-Wiest

Incarnation

Sweet transformation

Yogurt | Sea buckthorn | Rooibos tea
Sea buckthorn sorbet | Brioche | Malt

Created by Stephanie Mittler

Lounge

Laurent-Perrier – La Cuvée

This cuvée can only be prepared with the purest grape must. 'La Cuvée' is a fine, fresh champagne that matures for a long time in the cellars. The high Chardonnay content is the basis of Laurent-Perrier's style and personality. Purity, freshness and elegance are the characteristics of this wine. It is the perfect introduction to the Earenalin Champagne Dinner.

Ocean

Miraval Blanc

When the exceptional quality of a Gillardeau oyster, the saltiness of salicorne and the spiciness of Dijon mustard meet, a wine that is well-balanced is required. The Miraval Blanc shines here as the ideal companion: Its lively acidity, delicate minerality and elegant texture perfectly complement the smoothness of the oyster, while elegantly balancing the dish's spicy, iodine-rich notes.

The actor couple Brad Pitt and Angelina Jolie – known as 'Brangelina' – had lived in Provence for several years before buying this legendary estate, famous for its rosés, in 2012. Following their separation a few years ago, Angelina Jolie sold her shares, but Brad Pitt continues to run the estate

Umami

Hatsumago Kimoto Tradition Sake

The tender, fine-grained Charolais beef is enhanced by the shabu-shabu broth, thanks to its delicate natural aroma and subtle umami notes. The sake, brewed using the centuries-old Kimoto method, adds a deep, slightly yeasty and nutty flavour, as well as a distinctive acidity and pronounced umami profile. This traditional method perfectly complements the rich flavours of the meat, enhancing the inherent flavour of the briefly blanched Charolais beef with the sake’s natural depth of umami, whilst its mild yet precise acidity elegantly cuts through the tender fat. A profound and perfectly balanced interplay between the elegant texture of the meat and the traditional sophistication of the sake.

Universe

Parusso Barolo Perarmando DOCG

When the tender veal meets the Mediterranean notes of artichoke and tomato, as well as the intense earthiness of porcini mushrooms and truffles, it is the perfect moment for a great Barolo wine. Parusso's 'Per Armando' proves to be a perfect match: Its silky tannin structure and subtle minerality perfectly complement the rich, umami notes of the vinaigrette. The wine has a complex aroma – characterised by dark fruits, leather and other ethereal nuances. These blend together to create a long-lasting and intense taste experience that pairs perfectly with the dish.

Incarnation

Moscato d´Asti

The delicate, effervescent sweetness of the Moscato d’Asti complements the lively acidity of the sea buckthorn wonderfully and balances its distinctive fruitiness. Meanwhile, the wine's fresh, floral notes of nutmeg and peach accentuate the warm, earthy and spicy notes of the rooibos tea.

An elegant interplay of textures and flavours. The delicate effervescence (frizzante) cuts through the buttery richness of the brioche, leaving a refreshingly creamy and light sensation on the palate. A harmonious blend of sweet fruit, invigorating acidity and a buttery, melt-in-the-mouth texture.

Lounge

LÚVO Hibiscus x Basil

Lúvo Hibiscus x Basil from the Wild distillery is a non-alcoholic secco based on apple and pear juice, refined with hibiscus, basil, rose, mint, Earl Grey tea and cinnamon, giving it a fruity freshness. Offers a complex taste experience with herbal and spicy notes, ideal for connoisseurs looking for an alternative to alcoholic beverages.
 

Ocean

Honey & Mustard

Grape | Honey mustard | Tonic | Verjus

Umami

Peaty Plum

Sober whisky | Pear nectar | Ume plum | Verjus | Shiso

Universe

Black Forest

White peach | Aniseed | Earl Grey tea | Koegler verjus

Incarnation

Blush & Tonic

Sober gin | Rhubarb | Mandarin | White tea | Tonic water