Der Weise hat keine unumstösslichen Grundsätze, er passt sich anderen an.
Laotse - chinesischer Philosoph, 6. Jahrhundert v. Chr.
The art of Korean cooking is called Hansik and is built upon healthy and fresh ingredients. Because Korea is a peninsula many of the dishes in our menu incorporate seafood, complemented and accompanied by a multitude of herbs, mushrooms and other wild vegetables. Natural, light preparation that preserves Nutrients is a staple of Korean cuisine. The low fat content, and low amount of calories, coupled with the exclusion of dairy products make Korean food the first choice for health conscious people.
0,5 l
Savor the unique, sweet but sour flavor of quinces and honey; warm in the kettle or cold in a glass.
0,5 l
The fruit chunks are texturally comparable to dried apple peels. This drink tastes very mildly sweet and warms the body from the inside out with its intense date aroma.
0,5 l
This tea, with its spicy ginger note animates the metabolism and dispels any drowsiness. Enjoy the unique taste warm in a kettle or cold in a glass.
0,5 l
This plum tea is made from the small green fruits, preserved in honey. It helps against symptoms of fatigue and loss of appetite. Additionally it detoxifies the body and helps with digestive problems. The bittersweet flavor of green plums: warm in a teapot or cold in a glass, it’s a rich accompaniment to any meal.
0,5 l
Fruity, sweet lemon tea made by mixing hot or cold water with Yucheong, a type of jam made from the unique, Korean yuzu fruit, whose taste lies somewhere between a grapefruit and a mandarin orange. Yuja cha doesn’t contain caffeine, is rich in vitamin C and is thus suitable for all ages hot or cold.
4 cl
A fruit wine made from the wild, black raspberry Bokbunja. The drink is produced through fermentation. An alcohol content of 14% ABV, the deep red coloration and its modest sweetness distinguish it.
0,75 l
The milky, cloudy drink made from rice is in its form probably the oldest alcoholic drink in Korea. The taste reminds of over-fermented cider to which starch and acid have been added. Its alcohol content is about 6-8% ABV.
Makgeolli promotes digestion, strengthens the immune system and acts rejuvenating. This traditional drink is poured with ladles into drinking bowls and has recently enjoyed a revival, especially among the youth of Korea and Japan.
4 cl
Bohae Korean plum wine tastes best chilled as an aperitif, alongside raw fish or fresh dishes.
,In Korea the plum is regarded as a noble fruit.
In the land of morning calm the plum is a a noble fruit. The plum wine, produced from a selection of the finest Korean plums, ages for 5 years and absorbs the mysterious aroma of the fruit during that time. Not only because of its taste, but also because of its medicinal properties it is highly lauded.
The first sip refreshes and rejuvenates the taste buds. Wine connoisseurs and others that enjoy a pleasant drink with dinner will be captivated by the first drop.
0,75 l
The milky, cloudy drink made from rice is in its form probably the oldest alcoholic drink in Korea. The taste reminds of over-fermented cider to which starch and acid have been added. Its alcohol content is about 6-8% ABV.
Makgeolli promotes digestion, strengthens the immune system and acts rejuvenating. This traditional drink is poured with ladles into drinking bowls and has recently enjoyed a revival, especially among the youth of Korea and Japan. Infused with banana flavor, the drink becomes very agreeable.
0,33 l
ChungHa ("clear wine") is similar to Japanese sake a rice wine with 13% ABV that is poured using the same customs as soju and drank predominantly cold.
0,33 l
Soju is by far the most popular alcoholic beverage in Korea. It is distilled from rice together with sweet potatoes, wheat or barley, the resulting spirit is clear and mild, a very pleasant drinking experience with its 19.5% ABV.
When pouring you hold the bottle with your right hand. The left hand supports the bottle or is placed below the right elbow. Be mindful to keep everyones glasses constantly filled. You never pour your own drink but the drinks of others at the table. Of special importance here are your elders, making sure to always pour their drinks first when refilling. Pouring drinks for close friends can be done with one hand, however only your right.
360 ml bottle
Korean Soju with strawberry flavor. Fruity, smooth Soju with a surprisingly intense strawberry flavor. This Mixju, that is Soju infused with flavor is well liked, not just by Soju connoisseurs. Clear and mild with an alcohol content of 12% ABV it is a very pleasant drink.
0,375 bottle
Fruit wine from the fermented, wild, black raspberry "Bokbunja". An alcohol content of 14% ABV, the deep red coloration and its modest sweetness make this a popular drink.
360 ml bottle
The manufacturer writes the following on their homepage: Fresh grapefruit meets morning dew to create the best flavor. This Mixju with an alcohol content of 13% ABV can be enjoyed by everyone, thanks to its prefect mix of grapefruit and soju.
4 cl
A west-east connection as an appetizer.
Martini bianco and the Korean national drink Soju harmonize perfectly together, for the start of a meal. We serve it together with dried squid and nuts.
0,2 cl
Soju is by far the most popular alcoholic beverage in Korea. It is distilled from rice together with sweet potatoes, wheat or barley, the resulting spirit is clear and mild, a very pleasant drinking experience with its 19.5% ABV.
Der Weise hat keine unumstösslichen Grundsätze, er passt sich anderen an.
Laotse - chinesischer Philosoph, 6. Jahrhundert v. Chr.