Culinary Calendar

The Best Prospects for your Pleasure

Current menus and events in the Gourmetrestaurant Aubergine

Best of Aubergine Menu

The already legendary Best of Aubergine menu marks the start of the new year. From 07 January to 22 February 2020, enjoy last year's highlights of our cuisine.
Unique flavours come together and enchant you at the beginning of the new year with tasteful creations from our kitchen.

EUR 119,– per person, 7-course menu

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

Wine and Dine | 30.05.2020

When fine wines meet selected delicacies: We spoil you with a harmonious interplay of gourmet cuisine and the art of winemaking. Between courses, our winemaker will let you in on the secrets of his work and will serve you a selection of his best vintage.

EUR 149,– per person, 5 course gourmet menu including exclusive wines and aperitif

Please make a reservation 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