Food & Drink
"I cook what happens outside."
Manuel Madei, Head Chef
Whether alone, as a couple, or with many. Drop by. The door is open. Breakfast is a leisurely affair here, with crispy bread, creamy scrambled eggs, and fine coffee. At lunchtime, we serve a business lunch - straightforward, light, and nourishing. In the evening, we set the table for a seasonal three-course dinner - fresh and with what nature currently provides.
On Sundays, there is roast pork.
We prepare the Sunday classic just as it should be: crispy on the outside, tender on the inside, with organic meat from our partner company, 'Herrmannsdorfer Landwerkstätten'. Perhaps accompanied by a beer, a conversation, and a peaceful view into the greenery. Nothing more is needed.
Organic
We cook only with organically grown produce, free from pesticides and petroleum-based fertilizers!
Meat
Only from happy pigs, cattle & chickens.
EVERYTHING STARTS WITH THE SOIL.
Where it grows, how it ripens, what it becomes, and where we serve it everywhere. Or: I'll read later - first, let's reserve a table!
ALL RIGHT THEN!
Our gastronomy and agriculture are organically certified (DE-ÖKO-006) and form the cornerstone of our healthy, seasonal cuisine at Gut Sonnenhausen. For our body and mind to function optimally, we require daily vitamins, minerals, fibre, trace elements, enzymes, quality proteins, and beneficial oils. Everything is cooked as fresh and wholesome as possible.
NOSE TO TAIL
Consciously enjoying meat - we can do so more freely and unconstrained when we have considered sustainability, health, and enjoyment beforehand.
At Sonnenhausen, this means, for example, using the whole animal, or "from nose to tail." This approach supports not only quick frying but also elegant cooking methods like boiling and braising.
Our cooking apprentices learn how to carefully butcher an animal and use the individual cuts of meat. We have always made delicious stocks and jus from the bones.
The knowledge of animal welfare and meat at Sonnenhausen is profound, as the host Georg Schweisfurth is not only an eco-pioneer and author but also a trained master butcher—like his father and grandfather.
FRESH FROM THE FIELD
Vegetables, salads, and herbs are harvested as abundantly and as long as possible from our own garden: picked fresh from the field at the right moment and straight into our kitchens, that's the shortest path, and you can taste it.
Additionally, everything that cannot be consumed immediately in autumn is preserved for the winter. Thus, we cook, jar, ferment, juice, and dry – only berries are frozen...
In essence, a bit like in the old days.
