SORAT Insel-Hotel Regensburg

Wine and menu

Thomas Rieger our food babo follows contemporary ways of food arrangement. Thereby the focus is on fresh products and down-to-earth cooking so that every course becomes a delight. In parallel, premium wines recommended by the local wine freak and sommelier Sascha Mörz. Let yourself be seduced by our special wine and menu evening events. Taste a bit of paradise with Danube river view and be treated to a six course food and wine pairing. It's never too early to start thinking about present ideas. Buy tickets for that evening and just give away a little bit of joy. You can order by phone. Our friendly team is available.

Local hero menu

• Amuse gueule: Venison saddle / Lentils / Caper apple
• Starter: Goat cheese / Purslane salad / Boskop chutney / Almond brittle
• Soup: Jerusalem artichoke cappuccino / Truffle foam / Black pudding
• Intermediate course: Trout / Horseradish / Beetroot trilogy
• Main course: Lamb / Juniper jus / Salsify / Rocket / Pearl barley risotto
• Dessert: Chestnut quince cake / Apple sorbet / Honey pear

• Wine amuse gueule: 2020 Blanc et Noir sparkling wine / Dry / Iris Krader / Scholerhof winery / Baden / Germany
• Wine starter: 2022 Riesling Fum Allerhinnerschde Fendel / Finely tart / Fendel winery / Rheingau / Germany
• Wine soup: 2022 Weißburgunder DAC / Dry / Steininger winery / Kamptal / Austria
• Wine intermediate course: 2021 Silvaner / Dry / Wilhelmsberg winery / Franconia / Germany
• Wine main course: 2019 Tenno Bio / Dry / Kaiser winery / Burgenland / Austria
• Wine dessert: 2019 Berg 1 Riesling Fass 69 / Dry / Zehnthof Luckert winery / Franconia / Germany

La vie en rose menu

• Amuse gueule: Ratatouille
• Starter: Peas / Avocado / Comté / Lamb's lettuce
• Soup: Soupe au pistou
• Intermediate course: Scallop / Tartare de légumes / Bercy sauce
• Main course: Filet de boeuf / Vin rouge sauce / Vegetables / Dauphine fries
• Dessert: Crème brûlée / Peach lavender sorbet

• Wine amuse gueule: 2022 Bordeaux Rosé / Dry / Château La Chataigneraie winery / Bordeaux / France
• Wine starter: 2021 Chablis AOP / Dry / Ropiteau Frères winery / Burgundy / France
• Wine soup: 2016 Pinot Noir Rosé / Dry / Moulin Blanc winery / Grand Est / France
• Wine intermediate course: 2019 Bourgogne Côte d'Auxerre Rosé AC / Dry / Domaine Sorin Defrance winery / Burgundy / France
• Wine main course: 2021 Cabernet Sauvignon / Dry / Fortant de France winery / Languedoc Roussillon / France
• Wine dessert: Pineau des Charentes / Pierre Ferrand winery/ Charente Maritime / France

Nose to tail, leaf to root menu

• Amuse gueule: Beef tartare sandwich
• Starter: Beetroot textures
• Soup: Root cream / Parsley pesto / Straw
• Intermediate course: Smoke grilled trout fillet / Trout mousse / Crispy skin
• Main course: Veal saddle / Cheeks / Port wine jus / Broccoli / Porcini mushrooms / Fondant potatoes
• Dessert: Walnut / Quince / Pear / Plum

• Nose to tail, leaf to root menu wine coming soon

Indications

• Price includes service and VAT
• Information about allergens and additives can be consulted directly at the restaurant

Scheduling this event before traveling to our hotel is strongly encouraged. We advise you to make your dining reservations at the time you book your room by phone or online enquiry. We cannot guarantee to a specific room or event availability.