Copper pan over glowing embers, photographed from above

Restaurant in Fulda · Open-fire kitchenKitchen & Rooms

Menus, à la carte and our rooms: what is created over the embers – and where you enjoy it.

Our kitchen

Wood is our most important ingredient

Rhön beech gives an even, long-lasting glow. Oak brings the smoke. With these two woods we cook, smoke and flame everything that comes to the table – from the bread to the dessert.

During service the electric stove stays off; we don't even have a deep fryer or an induction hob. That makes the kitchen slower and more honest. A piece of meat rests for as long as it needs to, and the celeriac lies in the ashes for hours before it reaches the plate.

As far as possible, what we buy comes from the Rhön. We will introduce our producers here once the partnerships are in place.

Stacked beech and oak logs with an axe in side light
Beech & oak
Whole celeriac cooked in glowing ashes
From the ashes
Carrots, beetroot, celeriac and herbs from the Rhön on a wooden table
From the Rhön
À la carte

Order à la carte

  • 42 €

    Rhön lamb from the embers

    Loin and shoulder, beans, smoked jus

  • 32 €

    Hay-smoked trout

    Horseradish, cucumber, wood-fired bread

  • 32 €

    Celeriac from the ashes

    Hazelnut, brown butter, herbs

  • 48 €

    Loin of Rhön pasture-raised beef

    Ember-roasted vegetables, bone marrow, pepper

Even dessert comes from the fire.

Rooms

The Dining room

The open kitchen at the centre, surrounded by oak, copper and candlelight. From every table you can see the fire – and hear the wood at work.

Dining room with open kitchen, copper, oak tables and candles
The Glutbank

An evening at the Chef's Table

  1. 18:00 Take your seat – the fire is already hot.
  2. Wood The chef introduces the wood of the evening.
  3. Courses Each course comes across the counter – with its story.
  4. Finale To finish: dessert from the embers.

8 seats · bookable individually · menu only

Book the Glutbank
View across the oak counter into the open fire, plate in the foreground, the chef's hands partly in frame
Fire bowl on the stone terrace at blue hour, string lights and lemon trees
May to September

The Terrace

Fire bowls among lemon trees, string lights above the tables. When the evening turns cool, blankets are ready – and the fire keeps burning.

For celebrations, wine evenings, company dinners

vaulted cellar for celebrations

Long table for ten under the cross vault

Long table for 10

For birthdays, family celebrations and company dinners.

Table for six between wine racks in the vaulted cellar

Two tables for 6

For wine evenings in a small group.

Small candlelit alcove for four

Alcove for 4

The quietest spot in the house.

Cellar Choice: Pick your own bottle – among the racks, with the sommelier. For 8 or more guests, your reservation automatically becomes a request.

Enquire about the cellar
Sunday · 12 to 3 pm

Fire Lunch on Sundays

Everything for sharing, right in the middle of the table. Children are welcome to watch the embers at work.

per person
49 €
Children up to 12
half price
Frequently asked questions

What guests ask us

What is the Glutbank?

Our chef's table in front of the open fire: eight seats at the oak counter. The chef serves you personally and explains each course – which wood is burning, how long something has rested. Seats can be booked individually online.

Do I have to order a menu, or can I order à la carte?

Both are possible. Alongside the “Four Embers” and “Seven Embers” menus, we offer à la carte main courses from €32 to €48. At the Glutbank we serve the menu only.

Can you cater for allergies and intolerances?

Yes, almost every course can be adapted. Ideally, mention any allergies in the message field when you book so the kitchen can prepare. Allergen information is available in the restaurant.

Are children welcome?

Very much so. Especially at the Sunday Fire Lunch: children up to 12 pay half price and can watch the embers at work. In the evening, we recommend the dining room rather than the Glutbank for children.

What is Cellar Choice?

You go down with the sommelier into the 300-year-old vaulted cellar and pick your own bottle from the racks. It is available every evening – just ask us at your table.

Is there a dress code?

No. Come as you feel comfortable. The cooking is refined, but the evening can still be relaxed.

Tonight

The fire is lit from 6 pm.

Menu, à la carte, Glutbank or vaulted cellar – choose your spot directly on the table plan.

Book a table 0661 000 000
  • 79 €Four Embers
  • 8seats at the Glutbank
  • 10at the long table in the vaulted cellar