Discover the exquisite culinary journey at Restaurant Margaux in Limburg an der Lahn, where every dish is a celebration of flavors and refined craftsmanship.

starters

• Sauerkraut soup with quail breast and stewed apple – A comforting yet inventive soup that blends the tangy zest of sauerkraut with tender quail breast and the sweetness of stewed apple.
• Fjord trout with beet, wasabi, and crème fraîche – Delicate fjord trout is paired with earthy beetroot, a hint of wasabi spice, and the smooth creaminess of crème fraîche for a refreshing starter.

main courses

• White halibut with kumquat, carrot, and koji – A masterful dish where tender white halibut meets the citrus brightness of kumquat, the sweetness of carrot, and the umami depth of koji.
• Open raviolo with pumpkin, ricotta, and nut butter – This vegetarian delight combines the creamy richness of ricotta and nut butter with the autumn warmth of pumpkin in a beautifully open raviolo.
• Braised veal shank with root vegetables, potato, and veal jus – Succulent veal shank slowly braised to perfection, complemented by earthy root vegetables, creamy potato, and a rich veal jus.
• Pink fillet and braised veal cheek with parsley root, pointed cabbage, and dumplings – An elegant pairing of tender pink fillet and richly flavored veal cheek, enhanced by delicate parsley root, pointed cabbage, and traditional dumplings.

desserts

drinks and specials