Dear zweigleisig guests,

Due to the current development of the COVID-19 virus in Germany, we have decided to protect our guests, employees, families and friends and to close our restaurant operations from Tuesday, March 17th, 2020. All existing reservations from March 17th, 2020 are unfortunately cancelled, we will inform every guest personally and regret any inconvenience that may result from the cancellation. For us at zweigleisig restaurant, the health of everyone involved is a top priority.

In economic terms, this exceptional situation has already had hard implications for us, just like for many other restaurants, companies and self-employed people. Therefore we cannot say at the moment how things will move on.

We would like to take this opportunity to thank all zweigleisig guests who have dined with us over the past three years.

We wish you and your families all the best, please safeguard your health!

On behalf of the entire zweigleisig team,

Sean Dietz

Restaurant manager

‍

‍

We are making the most of Tuesday evenings! Who is joining us for live music in the lounge with IndigoJazzlounge from 8.30pm onwards. The band blends current pop songs, soul and mo-town classics into the unique velvety indigo sound: pure, relaxed and real! Whether you want to enjoy dinner in a vibrant atmosphere with live music or just come over for drinks listening to the music, it will for sure be a sensational experience.

Valentine's Tasting Menu

Mouth Cleaner Red Cabbage- Kimchi | Apple | Vanilla‍

Champagne Apéritif Crispy Chicken Skin - Chicken Liver | Tonka Bean; Salmon - Brioche| Crème Fraîche; Kimchi Pancake - Sesame | Chilli | Pointed Head Cabbage

Oyster Beetroot | Gin | Cardamom

Salmon Sashimi Caviar | Chive | Sauerkraut 'zweigleisig'

Celery Soup Truffle | Vadouvan

Milk and Honey

Roast beef Avocado | Jalapeño | Corn

Comté Fig | Ginger | Sourdough Bread

Pumpkin sweet-sour Cinnamon | Ponzu | Pistachio --- 99 EUR per person

‍

Goat cheese praline with mint and almond brittle on strawberry chutney, 2016 Bockstein Riesling sparkling wine | Two Nigiri of tuna and yellow-tail mackerel, 2018 Mosel Riesling | Pink fried veal with soy sesame pak choi, 2018 slate Riesling | Chicken Kara Age with Sauteed Asparagus and Lime-Yuzu Velouté, 2018 Riesling Wiltinger Old vines | Red snapper in sea urchin butter with sushi rice risotto, snow peas and Hijiki algae, 2016 Riesling Laurentiuslay Grosses Gewächs | Roast beef GOP with soy varnish on ragout of sweet potato, carrot and pecan nut, 2015 Pinot Noir Unfiltered | Burnt Dark Chocolate - Chocolate Creme, Mango and passion fruit mousse, 2018 Riesling Cabinet Bockstein --- 99 EUR per person

Three kinds of salmon Nigiri, marinated, varnished, blazed; Wine pairing 0,1 – 2017 Rings Weiss dry – (Weißburgunder, Müller Thurgau),
Vineyard Rings, Freinsheim – Pfalz | Marinated baked tuna with avocado cream, soy mayonnaise, mango and cucumber; Wine pairing 0,1 – 2018 Riesling Quant dry, Vinyard Carl Loewen, Leiwen, Mosel | Grilled veal fillet with wasabi, sea urchin butter, wakame salad;
Wine pairing 0,1 – 2016 Riesling – Roter Traminer 'feinherb', Vineyard Hahnmühle Mannsweiler – Cölln, Nahe | Kaffir lime Creme Brûlée with Yuzu ice cream --- 49 EUR per person