welcome to the restaurant Erbenhof, in the heart of the classical city of Weimar.
Here in the ancient Palais Bernstorff’s you will find peace and relaxation from the daily hustle and bustle.
Enjoy our interpretations of German cuisine, for which we use, in the spirit of good taste, only the best ingredients.
If, despite all our efforts, you feel even not satisfied with us, so please share your thoughts with us. We are every day anew striving to become even better.
You have a food intolerance or allergy? Do not hesitate to ask us for advice. Upon request, we bring you a selection of dishes described in detail with information regarding the major allergens.
So Put yourself confidently in our busy hands and enjoy our hospitality!
We want to know what we eat
Therefore we do not use finished products and we buy as much as possible from local producers.
Wild from the forests of Thuringia
Sustainable and without medication farmed catfish from our homeland
Herbs vegetables and berries from certified organic cultivation
Pork and beef from German farms
Lamb from our own breeding
Honey from our own apiary
Winter is coming
Enjoy the Winter with us!
Small dishes for the hunger between
Cattle soup "Stroganoff"
from bio – ox from Weimar
with wild mushroom, winter vegetables and beetroot cream
Home marinated carpaccio
from german young bull filet with spiced oliv oil under precious lettuce and fine parmesan slices
Smoked fish variation
from herring, mackerel and trout
with cream horseradish, sweet mustard and whole – grain bread
with spinach – lentil – salad
Small variation of precious lettuce
marinated in pear – ginger – dressing
Baked goat cheese in serrano ham coating
Saltimbocca style on precious lettuce and fine parmesan slices with figs – mustard – glace
Erbenhofs cheese plate
for 2 persons
To all starters, we serve our home baked baguette!
* The Serrano ham is traditionally cured and contains the preservative pickling salt
Thüringian dishes reinterpreted in style of the Erbenhof
Home recipe marinated porc neck steak
under fried onions to pan fried potatos and fine lettuce
with creamy bacon brussels sprouts and bread dumplings
with seasonal vegetables, goat cheese, and walnut pesto
Viennese veal cutlet
with Belgian french fries and cucumber salad
from our neighbor Butcher Blässe
on orange savoy cabbage with mashed potatoes
Carp from Weimar
with roasted green asparagus, horsradish – mustard – sauce and homemade Thuringan dumpling
bio – highland – ox from Weimar
with fruity red cabbage and homemade Thuringian dumpling
Fricassee " Erbenhofer Style"
from German bio chicken
with carrots, green asparagus and mashed potatoes
* Thuringian dumplings consist of equal numbers of raw and cooked potatos.
To prevent the dumplings to get green in the air, the dumpling dough is traditionally sulphurised by the burning of sulfur filaments and so contains sulphur.
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