With Thomas on the bottle hunt
As the owner of the restaurant, I feel committed to good taste and am pleased to entrust you with a well-stocked wine list with over 600 positions.
My dance with the bottles
300 different labels. How much is that in litres? Who is supposed to drink all that? What about the vintages, the best sites and the rarities? Questions upon questions, which I or our sommeliers will be happy to answer. Sometimes I almost get scolded for the thick tome, also called a wine list, that we like to serve. “I know” I then show myself briefly remorseful. But only very briefly. Because when it comes to the wine selection, I follow the principle: “More is more”.