WELCOME

We are World Heritage hosts with passion!
Enjoy your favorite dish
or a rediscovery of our various menu.Wether vegetarian, vegan or gluten-free, daily fresh and creativ,
regional, saisonal and organic.
Wherever possible, we buy our premium quality products
with regional producers.
The suppliers we know personally make sure
that we have always the best quality.We live the „Slow Food“ idea for many years:
We care for the culture of eating and drinking
through responsible agriculture and fishing,
a species-appropriate livestock,
the traditional food craft and the preservation of regional flavorsThis is what the Middle Rhine tastes like in Stuebers Restaurant.

Food culture Passion Community

Kitchen is open:
Every evening from 17:00 to 21:15 (last main course order)
sundays and public holidays from 11:30 to 14:15

You love "Slow Food"?

Aperitifs – Die Ouvertüre

Aperitifs – Die Ouvertüre

2012 Riesling sparkling wine brut 0,1l 5.50
5 Jahre Hefelager, feinperlig und filigran, nach traditioneller Methode hergestellt Weingut J. Ratzenberger, Bacharach – Steeg

2012 Riesling sparkling wine brut 0,1l 6.50
with liqueur of vineyard peach from the distillery Rolf Heidrich
with liqueur of cherry 0,1l 6.50

2016 Bacharacher Riesling with liqueur of currant 0,1l 4.60

“TresTonic” marc with tonic water, juniper berry and lime 3cl 9.00 or
“TresChery” marc with tonic water, liqueur of cherry and wild cherry blossom 4cl 9.00
Ferdinand ́s Saar Dry Gin 4cl 9.00
Quinces, apples, juniper berry, blackthorn, rose hip and hop blossom from regional cultivation. Exotic botanicals like ginger, coriander and almond shell infused with a little bit Saar Riesling

Monkey 47, Schwarzwald Dry Gin 4cl 9.50
The best of british tradition, indian spices, herbs and fruits and clear spring water from the black forest. With 47 herbal ingredients.

Gin Mare 4cl 9.50
Mediterrian flavor from olive, thyme, basil and rosemary
Jinzu Gin 4cl 11.00
Juniper berry, citrus note from coriander seeds, cherry blossom accent and the flavor of orange and mandarin from the Yuzu – lemon
Windspiel Eifel Premium Dry Gin 4cl 12.00
Juniper berry, lemon and coriander together with potatoes matured in volcanic soil Bark of cinnamon and lavender provide an special character

…in addition a tonic water
Thomas Henry 0,2l 3.50
tangy, for hot summer days

Fever Tree 0,2l 3.90
aromatic, mediterrian

Sherry dry, Portwein, Martini 5cl 5.00

Organic-grape-secco-cocktail (without alcohol) 0,1l 3.80

Sanbittèr (without alcohol) 0,2l 4.50

in addition with
… sparkling water
… orange juice

Stuebers Slow Food and Bistro Cuisine

Starters

amuse-gueule 4.00
Crème brûlée from chicken liver paté

“Steeger Hinkelsdreck” 9.80
Pâté of chicken liver, red wine, onions, roasted almonds with bread

„Wisperwind” vitello tonnato style 12.50
roasted saddle of young wild boar with crème of smoked trout and wild herbs with olive oil and cherry balsamico

Paté plate “William Turner” 13.50
paté of chicken liver with grape jelly, sushi and mousse of smoked trout with cherry-beetroot-horseradish, “Wisperwind” vitello tonnato style and salami from the ‘middle-rhine-goat’

Soup

Cream soup of Potatoes and Carrots 9.90
with smoked trout and cherry-beetroot-horseradish

Miso-soup with Summermushrooms 9.90
young Peas, Red Onions, salty fingers
and roasted black and white sesame
vegan

Slow Food and Bistro Cuisine

Main courses

Burger of local organic beef( Old Piemonteser Caddle) 15.50
in a pretzel bun, with tomato-pesto and Kurkuma-aioli

Grilled chicken breast 18.50
with chanterelles, oyster mushrooms and french horn mushrooms in rieslingsauce

Escalope of veal “Wiener Schnitzel” 19.80
with cranberries

Sauerbraten of wild boar à la Heinrich Heine 19.80
12 hours braised at 80 degrees with raisins, cranberry and almonds

Bacharacher Rieslingbraten à la „Clemens Brentano“ 19.80
Roast beef shoulder in a special rhine-riesling cream sauce 15 hours braised at 80 degrees

Peppersteak of Bacharacher fawn 27.80
with chanterelles, oyster mushrooms and french horn mushrooms, grilled with olive oil, garlic and herbs from our little garden

Grilled salmon filet, label rouge quality 18.90
with Apricot-horseradish

Crispy trout fried in almond-butter 19.50
from the Wispercreekvalley, Lorch 4 km from Bacharach

‘Salmon curry’ – grilled salmon filet and grilled prawn 21.00
with chilli-coconut-curry sauce, salty fingers and roasted cashew nuts

We serve to all main courses our salad variation
lettuce and wild herbs,
carrot salad, white cabbage,
fennel and roasted seeds
with our traditional herb dressing or
apricot balsamico and olive oil

Choose your favorite side dish 4.80

Baked new saison potatoes
marinated in herbs from our kitchen garden French fries
Red wild rice and basmati rice
Baked potato pretzel dumplings
Homemade spaetzle with nettle seeds
Homemade noodles
Steamed and grilled Summer vegetables
fried in olive oil, garlic and herbs from our little garden

Vegetarian and vegan menu

separately or as 3 or 4 course

Baba Ganoush, Lentil-Curry-Praline, wakame alga 14.50
lettuce and wild herbs with apricot-balsamico and olive oil, carrots, white cabbage, fennel and roasted seeds
vegan

*****

Miso-soup with summer-mushrooms 9.90
young Peas, Red Onions,  salty fingers
and roasted black and white sesame
vegan

*****

Main course – optional

Homemade Kamut Tagliatelle 18.50
with grilled chanterelles, oyster mushrooms and french horn mushrooms,
grilled vegetables, cherry-tomatoesauce and roasted almonds
fried in olive oil, garlic and herbs from our little garden

or vegan

Burger of chick peas and white beans 18.50
with roasted sweet potatoes,  cherry-tomatoesauce, grilled chanterelles, oyster mushrooms and french horn mushrooms, grilled vegetables, fried in olive oil, garlic and herbs from our little garden

*****

Dessert variation 11.90
Crème brûlée with Madagascar vanilla
Parfait of roasted pumpkin seeds and honey
Sorbet of cherries
or Vegan – only Sorbets

3 courses 34.00
4 courses 38.00

Recommended wine
202) 2018 Kauer Tornado -dry- vegan 0.75l 22.80
Spätburgunder Weißherbst, Weingut Dr. Kauer, Bacharach

regional specialties-menu

Paté plate “William Turner”
paté of chicken liver with grape jelly,
mousse of smoked trout with cherry-beetroot-horseradish,
“Wisperwind” vitello tonnato style
goats salami with fennel and hazelnuts

*****

Main course – optional

Bacharacher Rieslingbraten „Clemens Brentano“
Roast beef shoulder in a special Riesling cream sauce,
15 hours braised at 80 degrees
With homemade spaetzle and salad variations
or
Sauerbraten of wild boar à la Heinrich Heine
12 hours braised at 80 degrees with raisins, cranberry and almonds,
baked potato pretzel dumplings
and salad variations

*****

Dessert variation
Sorbet of Riesling and blackcurrant
Parfait of Trester, honey, lime and green pepper
Dark mousse au chocolat

Menu total 37.00

Recommended wine
301) 2018 TONI JOST Riesling -dry- 21.80
Weingut Toni Jost Hahnenhof, Bacharach
405) 2011 Riesling Großes Gewächs, Steeger St.Jost, -dry- 49.00
Weingut J. Ratzenberger, Bacharach – Steeg

World Heritage menu

amuse-gueule Crème brûlée from chicken liver paté

*****

„Wisperwind” vitello tonnato style
roasted saddle of young wild boar with crème of smoked trout
and wild herbs with olive oil and cherry balsamico

*****

Miso-soup with Summermushrooms
young Peas, Red Onions, salty fingers and
roasted black and white sesame

*****

Main course
Peppersteak of Bacharach fawn
baked potato pretzel dumplings, with grilled chanterelles, oyster mushrooms and french horn mushrooms, summer-vegetables,
fried in olive oil, garlic and herbs from our little garden

*****

Dessert variation
Crème brûlée with Madagascar vanilla
Parfait of roasted pumpkin seeds and honey
Sorbet of cherries

*****

Small selection of cheese from this region
with cherry mustard

3 courses 45.00
4 courses 52.00
5 courses 56.00

Recommended wine

252) 2016 BASTIAN INSEL RIESLING – medium dry – 35.00
Bacharacher Insel Heyles ́en Werth, EDITION INSEL 1
Weingut Friedrich Bastian, Bacharach MITTELRHEIN

Fish Menu

Cream soup of Potatoes and Carrots
with smoked trout and roasted pumpkin seeds
cherry-beetroot-horseradish

*****

Main course
optional

Crispy trout fried in almond-butter
with potatoes baked with herbs from our little garden
and salad variations

or

Grilled salmon fillet and grilled prawn
with chilli-coconut-curry sauce, salty fingers
fresh ribbon noodles, roasted cashew nuts and
salad variations

*****

Dessert variation

Crème brûlée with Madagascar vanilla and
Sorbet of Raspberry, pointed pepper and chilli
on a piece of pyramid cake

Menu total 38.00

Recommended wine
402) 2017 Bacharacher Grauburgunder -dry- 0.75l 23.00
Weingut Ratzenberger, Bacharach – Steeg

303) 2017 Riesling, Steeger St.Jost -dry – 0.75l 29.00
Weingut Toni Jost Hahnenhof, Bacharach

Desserts

Chocolate and bourbon vanilla ice-cream 6.90
with whipped cream
Vanilla ice-cream with hot raspberries 9.80
whipped cream and roasted cocoa beans
Dark mousse au chocolat 10.80
with 85% of cocoa content
Chefs dessert 11.90
Contains a fair trade Espresso, Marc of Riesling
and dark mousse au chocolat
Dessert variation I vegetarian menu 11.90
Crème brûlée with Madagascar vanilla
Parfait of roasted pumpkin seeds and honey
Sorbet of Cherrys
Dessert variation II fire and ice 11.90
Crème brûlée with Madagascar vanilla
Sorbet of raspberry, pointed pepper and chilli on a piece of pyramid cake
Dessert variation III slow food menu 11.90
Sorbet of Riesling and blackcurrant
Parfait of Trester, honey, lime and green pepper
Dark mousse au chocolat
Dessert variation IV vegan menu 11.90
Sorbet of Riesling and blackcurrant
Sorbet of raspberry, pointed pepper and chilli Sorbet of Cherrys
Small selection of cheese 8.00
Goat cheese and cow milk cheese from this region with cherry mustard

Recommended wine
8) 2005 Riesling Auslese – sweet – 0.1 l 7.80
Bacharacher Posten Weingut Helmut Mades, Bacharach – Steeg

Fair trade espresso and coffee

Espresso 2.60
Cappuccino 2.90
Tasse Kaffee 2.80

Digestives

From the winery Dr. Randolf Kauer
Pear, Plum, yellow plum 5.00
2003er Brandy 5.00
2010er Brandy of Speierling 5.50
2006er Marc of Spätburgunder grapes 6.50
2006er Marc of Eiswein 6.80

excerpt from our menu

Paté plate “William Turner” 13.50
paté of chicken liver with grape jelly, sushi of smoked trout with beetroot-horseradish, goat salami with fennel

Burger of local organic beef( Old Piemonteser Caddle) 15.50
in a pretzel bun, with tomato-pesto and Kurkumaaioli

Grilled chicken breast 18.50
with oyster mushrooms and french horn mushrooms in rieslingsauce

Grilled Salmonfilet, label rouge Quality 19.50
with wild garlic horseradish

Wiener Schnitzel Escalope of veal and salad variations 19.80
with cranberies

Peppersteak of Bacharacher fawn 27.80
with oyster mushrooms and french horn mushrooms, grilled in herbs and salad variations

Bacharacher Rieslingbraten „Clemens Brentano“ 19.80
Roast beef in a special Riesling cream sauce, and salad variations

Sauerbraten of wild boar à la „Heinrich Heine“ 19.80
with raisins and almonds,
cranberry balsamico, and salad variations

Crispy trout fried in almond-butter 19.50 €
and salad

In addition, we serve various menus (vegetarian, fish, regional).