Culinary Calendar

The Best Prospects for your Pleasure

Current menus and events in the Gourmetrestaurant Aubergine

Rendez-Vous with your lobster | 25.08. - 26.09.2020

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 109,– 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

Champagne Menu | 31.10.2020

The fine tingle of champagne is unmistakable. Spicy-dominant or juicy, straightforward or complex: the variety of this sparkling wine inspires gourmets worldwide and is the perfect complement to an exquisite gourmet menu. Enjoy creatively refined dishes and five courses with corresponding champagne.

EUR 189,– per person, 5-course menu including champagne and aperitif

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