Reinhard's kitchen: regional & seasonal

Our new chef Reinhard attaches great importance to high-quality, regional and seasonal products. He is accompanied by farmers from the region, local producers and partners who maintain a mindful approach to the production and processing of their products. Reinhard's focus is on innovative, healthy and plant-based dishes and on a conscious, mindful and sustainable selection of meat and fish, some of it even in organic quality. In doing so, foregoing one or the other animal-based dish contributes significantly to a better climate balance. Only products of the highest quality with information about origin and husbandry are put on Reinhard's plate, for enjoyment with a clear conscience.

- 125 g rye flour
- 6 g salt
- 275 g water
- 62 g olive oil
- Add according to taste: Linseed,
pumpkin or sunflower seeds, sesame seeds, fennel, allspice.
Mix everything well, roll out thinly, cut to size and bake in the oven at 150°C for about 30 min.