Awarded a Bib Gourmand

Beloved tradition

Amazing
taste

Timo Schröder and Markus Willich use first-class ingredients from seasonal and regional cultivation and process them with great attention to detail and creativity.

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Opening hours

Lunch
12 p.m. to 2 p.m.

Dinner
from 6 p.m.

Culinary

Book today

Wählen Sie ein Restaurant:

RESTAURANT

Date

00

MONAT

Time

19:00

o'clock

NUMBER

2

GUESTS

Book Table

Bitte wählen Sie ein Restaurant aus.

Jagdstube in den guten Stuben Frankenbergs

Taste experiences

SonneStuben –
Beloved tradition

Awarded a Bib Gourmand, amazing taste experiences await our guests in a relaxed atmosphere. Timo Schröder and Markus Willich use first-class ingredients from seasonal and regional cultivation, meat and fish from selected breeding farms, process them with great care and creativity and serve them with great attention to detail. They form the team with a passion for culinary art and a sense of culinary identity.

BOOK A TABLE NOW

Sonne Stuben

Menu

All our dishes are prepared from fresh seasonal products, mainly from this region.

Exquisites Essen serviert auf rustikalem Teller. Quelle: Schröder

Starters & Soups

Small mixed salad

with core oil vinaigrette, cherry tomatoes, apple sticks and toasted bread

8,00 €

Marinated domestic fresh goat cheese with Frankenberg green sauce

Radish | Garden cress | Quail egg

16,00 €

Baked quiche of spring leek and morel

Lime sour cream | Herb salad | Burgwald ham

15,00 €

Wild garlic foam soup

Baked salmon croustillant

11,00 €

Consommé of guinea fowl

Truffle gnocchi | Root vegetables | Calvados apples

9,00 €

Our dishes with ingredients from the region

Cheese - game sausage from domestic hunting with braised turnips

Creamy mashed potatoes | Adorfer mustard

24,00 €

Ragout of domestic venison in cranberry jus

Hazelnut spaetzle | creamed pointed cabbage

29,00 €

Exquisites Essen serviert auf rustikalem Teller.

Main courses

Pink roasted loin of Duroc pork (approx. 300g)

French fries | homemade steak sauce
Steaks optionally with small leaf salad or glazed vegetables (plus 8 €)

29,00 €

Pink roasted fillet steak from Hessian pasture-raised beef (approx. 180g)

French fries | homemade steak sauce
Steaks optionally with small leaf salad or glazed vegetables (plus 8 €)

36,00 €

Lamb steak braised on the bone on vegetable couscous

Confit tomatoes | thyme jus

31,00 €

Fried Black Tiger king prawns on orecchiette pasta

Young spinach | white wine sauce

27,00 €

Pike perch fillet fried in rice leaf on sugar snap peas mango ragout

Paprika chutney | black rice

29,00 €

Gefüllte Bärlauch – Gnocchi mit gebratenen Shiitakepilzen

Mimolette foam | spring leek

21,00 €

Patisserie

Tonka bean parfait with marinated rhubarb

Blueberry - Espuma | Woodruff meringue

11,00 €

Small French cheese selection

Fig mustard | roasted nuts

15,00 €

Homemade sorbet (scoop)

Optionally infused with
vodka 6 €
champagne 8 €

2,50 €

Culinary

Timo
Schröder

Gastronomic kitchen management HBB

E timo.schroeder@sonne-frankenberg.de

T +49 (0) 6451 750-0

Markus
Willich

Team leader kitchen SonneStuben

E kueche@sonne-frankenberg.de

T +49 (0) 6451 750-0

Your contact persons

Sun time is your time.

Timo Schröder and Markus Willich use first-class ingredients from seasonal and regional cultivation and process them with great attention to detail and creativity.