Cuisine
From travel, region, acidity.
Three lines
one signature
Asia delivers the aromas — Thailand, Vietnam, Japan. We travel, taste, translate. Heat, acidity, spices that keep you alert.
The region delivers the ingredients. Farmers, butchers, hunters of the Three-Country-Region — people whose craft we know.
Acidity ties the line together. It structures, it keeps you alert, it turns weight into lightness.
What lands before you is 80 % vegan-based — with or without fish and meat is your call. Course by course.
Lieblingsmomente
Our 6-course menu
Das Herzstück unserer Cuisine: ein Degustationsmenü über 6 Gänge — 100 % vegan oder mit Fish und Fleisch. Sie wählen pro Gang.
One dish shows what we mean:
Tuna Chutoro, Buttermilk-Dashi, Cashew cream, Kohlrabi, Yuzu Kosho.
Acidity, heat, freshness, fat — and still light. Vegan version: Maitake mushroom instead of tuna, everything else stays the same.
Producers
Where they come from
Wir kennen die Menschen, die unsere Producers erzeugen — ein Auszug:
Hof Dinkelberg — regional Demeter farm
Tripoli, Lörrach — Italian vegetables, fresh from Italy when not yet ripe here
Metzgerei Stich — veal, beef, pork, lamb; game from regional hunters
Eggs — from 16 chickens on our own grounds
Fish — R-Express, Deutsche See, Frische Paradies
Asparagus in season — Martin Wassmer (Schlat) & Familie Ziereisen (Efringen-Kirchen)
Das Eckert · Baslerstrasse 20 · 79639 Grenzach-Wyhlen
+49 7624 91720 · info@eckert-grenzach.de