Welcome 
to SEENSUCHT Restaurant

One thing is sure – a holiday is only as good as its food. And this has always been true on Lake Constance. Through exquisite creations, our Seensucht Restaurant provides guests with little pockets of happiness.

Our chef always conjures up excellent dishes, combined with regional spices and products that are obtained directly from the producers. The cuisine offered by our restaurant is regional, German, international and Mediterranean. Our chef Jörg Hentzgen is in charge of everything – and he insists on excellence. He serves classic Swabian, Baden, Bavarian, Austrian, Swiss and German specialties in his restaurant, as well as exotic compositions, which he combines with international styles. All this in a unique setting right on Lake Constance.  He is the creative mind of our kitchen and responsible for culinary innovations. Hentzgen carves his trade with courage, ingenuity and solid expertise – this is his trademark. “That’s the only way to create something new,” he says. The kitchen has become a piece of culture to be experienced in Hotel HOERI on Lake Constance, and one of our flagship attractions.

Lake Constance at your feet 
and on your plate

The lake glistens and sparkles, the water splashes magically and melodiously on the shore of our Hotel HOERI! To be pampered with culinary delights against this backdrop is living the dream. Whether you choose to dine under the open air right on the shores of the lake or in the restaurant itself – treat yourself to the pleasure!

Here is an overview of our different culinary facilities:

  • Restaurant
  • Lakeside terrace
  • Winter garden
  • Brasserie
  • Seafood restaurant

Regionality & 
highest quality

Our restaurant chef, Jörg Hentzgen, places great value on regional cuisine. Only fresh ingredients and products reach your table. And he knows each of the manufacturers and producers of the products he serves himself. This is extremely important to Hentzgen:
“To have personal contact with the farmer, butcher, baker or wine maker is crucial.” This direct personal relationship is not only an important tool for Hentzgen – through direct contact, he also gets a host of ideas for future creations. He already has a few dishes that have been created in this way and that have finally made it onto the menu of Seensucht Restaurant in Hotel HOERI.

Regional partnership for the highest quality

This also creates a mutual dependence –which is a positive situation, because with his name and the quality behind it, the producer represents first-class products.
And Hotel HOERI provides the producer with a showcase by using these products in our kitchen. Both the restaurant and the supplier have an interest in the products being converted into first-class dishes of the highest quality. This chain of excellence results in outstanding specialties – culinary delights that characterize every dish, every creation that is served at Hotel HOERI, and the guarantee of inimitable taste. We’ve said it before –
a holiday is only as good as its food. That is why excellent products, a great – and above all, creative – chef, outstanding and innovative cuisine that never loses touch with its region and excellent service in the restaurant are all of such great importance.

Freshness, honesty and courage 
Executive Chef Jörg Hentzgen

… this is how our executive chef defines his style of cooking – and this has been the basic principle underlying his work since January 1, 2005.

Together with his team in the kitchen and the restaurant, he translates this into reality, day after day. He was 29 when he became head of our culinary team.
A native of Dessau in Saxony-Anhalt, he knew from an early age that he wanted to be a chef in a top restaurant one day – just like his father. He completed his three-year training at the Hotel Waldschlösschen in Klieken and realized: “I love this job!”, says Hentzgen. He then learned all about sophisticated gastronomy and the hotel industry at Hotel Schwarzmatt in Badenweiler (Baden Württemberg). He spent three years there, during which time he made the best use of all the possibilities offered by working with his executive chef Roland Schulz and manageress Heidemarie Mast-Bareiss to develop his skills to a higher level. Early in 2000, he went to work for Bertold Siber in his Seehotel Siber right on the lakeside promenade to learn about five-star cuisine under chef Johann Kraxner. He qualified as certified master chef, ran the patisserie division for two years and worked as a sous chef in his kitchen after completing his master chef course, until he finally came to us at Hotel HOERI on Lake Constance.
A real asset, a leader in his class.

Fresh daily & 
always delicious

Our menus reflect the lake and our region. They are characterized by local products, such as whitefish from Lake Constance, and refined with influences from the Mediterranean.

Appetizers

Marinated leafy salad vegetables in a vinaigrette made of Höri apple cider vinegar with roasted seeds,
served with dressed salads
***
Lamb’s lettuce with toasted bacon bread,
walnuts and grated wildflower cheese
***
Home-smoked fillet of whitefish from Lake Constance
on pumpkin chutney with baby spinach and deep-fried carrot julienne
***
Melted mild goat’s cheese
„”out of this world” with truffle honey on root vegetable salad and leafy herbs
***
Cigar
of foie gras with homemade brioche
Pomegranates and local dessert wine
***
Wild mushroom ragout
in shallot truffle cream with white bread herb chips

Soup

Bouillon with savory pancake roulade, root vegetables and fresh herbs
***
Frothy radish soup with delicious baked goat’s cheese and Höri red onion chutney
***
Frothy pumpkin soup with scallops and chorizo

Pasta

Fettuccine in creamy herb sauce
with peperonata and fresh rocket

with saddle of lamb
or salmon trout fillet
or shrimps

Neither fish nor fowl

Vegetable truffle tart with smoked mozzarella and basil sauce

Meat

Hemmenhofen venison from hunter Erwin Graf
with juniper cream sauce, red cabbage with figs and marjoram potato dumplings
***
Muscovy (“Barbarie”) duck breast on artichoke-potato mousseline with baby carrots
Garlic chives and veal stock with 12-year-old balsamic vinegar
***
Sauerbraten (marinated pot roast) from pork ribs (ethically sourced), with braised Swabian Alb lentils and Jerusalem artichoke chips
***
Rack of lamb under a crust of herbs with fried polenta
and glazed vegetables
***
Schnitzel fried in butter from ethically sourced straw pigs
with cranberries and a potato, cucumber and lettuce salad

Fish

Whitefish from Lake Constance fried in a pasta sheet
with wild mushrooms in cream
(Lake Constance has an abundance of whitefish)
***
Medallions of farmed trout gently roasted in the skin
on creamy risotto and “sweet and sour” radishes
***
King prawn sautéed in fresh bay leaves
with noodles and truffled salsifies
***
Crispy fried slices of zander (pikeperch) on Swabian Alb lentils with roast potatoes

“Seensucht Menu”

Greetings from the kitchen
***
Home-smoked fillet of whitefish from Lake Constance
on baby spinach with Höri apple soup and deep-fried carrot julienne
***
Frothy radish soup
with delicious baked goats cheese and Höri red onion chutney
***
Hemmenhofen venison from hunter Erwin Graf
with juniper cream sauce, red cabbage with figs and marjoram potato dumplings
***
Plums the Heinz Schmid family
in flambéed red wine reduction with homemade Höri apple panna ice cream

“Pilgrim’s meal menu”

 Greetings from the kitchen
***
Melted mild goat’s cheese
– “out of this world”, with truffle honey on root vegetable salad
and leafy herbs
***
Sauerbraten
(marinated pot roast) from pork ribs (ethically sourced),
with braised Swabian Alb lentils and Jerusalem artichoke chips
***
Fruit spelt bread
with bee nectar and quark sweetened by apple cider

“HOERI Menu”

Greetings from the kitchen
***
Cigar
of foie gras with Brioche cinders, pomegranate
and local dessert wine
***
Frothy pumpkin soup
with scallops and chorizo
***
Wild mushroom ragout
in shallot truffle cream with white bread herb chips
***
Muscovy (“Barbarie”) duck breast
on artichoke-potato mousseline with baby carrots
Garlic chives and veal stock with 12-year-old balsamic vinegar
***
Chocolate cake
made from Felchlin chocolate with its own warm ganache
and pineapple-chili sorbet

Exclusive menus for special occasions

We offer extravagant menus for festive events to give them an appropriate setting. Depending on the season and what is available locally, the food in our restaurant becomes your personal palate gala. Come to Hotel HOERI and experience unique pleasure!

Christmas is around the corner – and this year’s slogan is “Silent Night”.

Contemplative candlelight, a whiff of mulled wine and a “Christstollen” fruit cake just waiting to be sliced – they will lure you inside for a delicious meal.

Booking essential – please call 07735 8110 or email us. We look forward to welcoming you!

December 22, 2017

Discover the wintry side of the HOERI at Lake Constance, where the Christmas season is as dreamy as it is majestic.
On your first evening, we welcome you with a hearty fondue.

EUR 34.00 per person

December 23, 2017

Welcome aperitif in Seensucht Restaurant
Game meat evening in the restaurant

EUR 41.00 per person (aperitif with menu featuring game)

December 24, 2017

from 6 p.m. – communal reception in the spirit of our slogan of this year, “Silent Night”
Welcome by the hosts and the HOERI team
4-course Christmas gala menu and a pleasant get-together

…and who knows, maybe Santa Claus will pay us a visit?!?!

EUR 58.00 per person

December 25, 2017

from 6.30 p.m. – Christmas buffet with gourmet delicacies; prepare to be spoiled…

EUR 58.00 per person

December 26, 2017

from 6.30 p.m. – Aperitif in Seensucht Restaurant
and menu featuring delicacies from Lake Constance

EUR 50.00 per person

New Year’s Eve Gala on Lake Constance – “Musicals”

Say goodbye to an eventful and successful year in an atmospheric setting and wish the New Year a fitting welcome.
Together with you, we will herald in the New Year’s Eve countdown under the slogan “Musicals”.

  • from 6.30 p.m. Joint reception with aperitif and snacks
  • 7 p.m. 1st part of the musical show with the actors of Musical Affair
  • 8 p.m. Musical journey in 4 courses
  • 10 p.m. 2nd part of the musical show with the actors of Musical Affair
  • 12 a.m. Hotel’s private fireworks show at midnight, snacks in the wee hours, musical entertainment

EUR 150.00 for the New Year’s Eve Gala incl. show, food and drinks

Booking essential – please call 07735 8110 or email us. We look forward to welcoming you!

Musical Affair

Musical Affair is the brainchild of Claudia and Thomas. They and their fellow singers have dedicated themselves to the musical “touch” and perform musical highlights, unknown musical gems and atmospheric evergreens live for the audience.

Claudia and Thomas have been lauded throughout the country for their singing and performance. Musical Affair has made a name for itself over the years through shows at private and corporate events. Joint performances with show stoppers such as Marlene Charell, Patrick Lindner, Dorthe Kollo and Dirk Busch ensure that the group’s quality and entertainment factor are guaranteed.

Book now by 07735 8110 order via email– we look forward to having you join us for a memorable evening.

Book now