Culinary Calendar

The Best Prospects for your Pleasure

Current menus and events in the Gourmetrestaurant Aubergine

#AuberginegoesRooftop | 31.07.2021

Michelin-starred cuisine meets a panoramic view of the Alps: enjoy an unusual gourmet menu with a summery flair and live DJ in our event suite with roof terrace - the dishes are partly prepared and served live in front of your eyes by Michelin-starred chef Maximilian Moser and his team. Experience the cuisine of the gourmet restaurant Aubergine from a different perspective.

EUR 199,– per person, 5 course gourmet menu including exclusive wines and champagne aperitif

Please make a reservation via telephone +49 (0) 8151 / 44 70 -290 or send an e-mail to aubergine@vier-jahreszeiten-starnberg.de

Rendezvous with your lobster | 24.08. - 25.09.2021

Extravagant and delicate. The king among shellfish is and remains a very special treat. Refined with fresh accents and noble aromas, the lobster marks the focus of this menu creation.

EUR 104,– per person, 5-course gourmet menu

Please book a table via telephone +49 (0) 8151 / 44 70 -290 or send an e-mail to aubergine@vier-jahreszeiten-starnberg.de

Partners & products

Havana Club Maximo

This creation by Máximo Extra Añejo is a masterpiece of patience, a journey through the history of Cuban rum and its traditions. It is produced personally by Primer Maestro Ronero Asbel Morales. There are only 1,000 bottles made per year worldwide.

This dark amber rum is bottled in an elegant, mouth-blown crystal carafe which is bedded in a high-quality precious wood box.

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Perrier-Jouët

For almost 200 years, Perrier-Jouët has embodied style, grace and elegance, from the Grand Brut to the Belle Epoque.

The richness of the Pinot-Noir grape, in combination with the grace and fruitiness of the Pinot-Meunier, forms the basis.

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Bavarian Mule with Sissis

The Bavarian Mule ensures a cozy warmth and a surprising moment on the tongue. The basis for "Williams&Bienenhonig", or Williams & bee's honey, is a brandy from William's Christ pears, distilled in a vacuum, rounded off with a spirit and refined with bee's honey.
This laborious process helps protect the sensitive aromas and provides for an unusually intensive fruit taste.

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Culinary Calendar