Behl’s Genusshotel Im Brennhaus Menu Highlights in Blankenbach Germany: Starters, Mains, Desserts & More Revealed For 2024 Dining Experience at This Renowned Restaurant With Terrace & Wine Cellar
Nestled in the heart of Blankenbach, Hotel Brennhaus Behl invites guests to savor a thoughtfully curated menu that blends traditional German flavors with inventive culinary artistry. From succulent starters to elegant mains and indulgent desserts, every dish is crafted to delight food lovers seeking an authentic taste adventure in Bavaria.
Starters that spark your appetite
Begin your meal with expertly prepared appetizers showcasing fresh regional ingredients. Indulge in the rich, buttery flavor of Überbackene Weinbergschnecken—snails baked with aromatic herb butter. For a seafood twist, try the Überbackene Grünschalmuscheln, green mussels gratinated to perfection.
Vegetarian palates will appreciate the Marinierter Feldsalat, a vibrant field salad dressed with sherry vinegar and walnut oil, topped with Grana Padano cheese and savory ham strips. The Panna Cotta vom Ziegenkäse offers a creamy goat cheese panna cotta paired with refreshing melon and peppery radish slices.
For a taste of the sea, the Geflammter Ikarimi Lachs features flame-grilled Ikarimi salmon glazed with teriyaki sauce and complemented by rosé ginger and crisp salad greens. Warmer notes come from the Crèmesüppchen von Hokkaido- & Muskatkürbis, a creamy pumpkin soup infused with nutmeg and finished with pumpkin seed oil and crunchy seeds.
Mains for robust and refined tastes
The main courses offer a masterful selection of meat, fish, and vegetarian dishes that honor local traditions with creative finesse. Classic choices include the iconic Wiener Schnitzel, available in tender pork or veal versions, each served with golden pommes frites and a crisp side salad.
Meat lovers can enjoy the Filet vom Landuro Landschwein, a succulent pork filet served with wild mushrooms, fresh market vegetables, and crispy rösti potatoes. The Knusprige halbe Bauernente presents a crispy half farmer’s duck accompanied by traditional apple red cabbage and potato dumplings, a comforting Bavarian classic.
A luxurious choice, Rosa Kalbsrücken features a pink veal loin with porcini mushrooms, seasonal vegetables, and creamy potato gratin. The Dry-Aged Filet vom Black Angus Rind pairs tender black angus beef with a rich red wine onion chutney and café de Paris butter, enhanced by market vegetables and gratin potatoes.
Seafood enthusiasts will relish Behl’s Fischteller mit besten Edelfischfilets, featuring premium fish filets in a delicate saffron foam with seasonal vegetables and wild herb spaghetti. The Duett von Jakobsmuscheln & Garnelen combines scallops and prawns with the same saffron sauce and vibrant accompaniments.
Vegetarian diners can indulge in Trüffelspaghetti, available in halal and vegetarian versions, tossed in a luscious truffle foam with precious Alba truffles adding deep aroma. Another vegetable-focused main is the Gebratener Hokkaido-Kürbis, pan-seared pumpkin served with roasted beetroot and silky cauliflower purée.
Desserts to delight your sweet tooth
Conclude your meal with exquisite desserts that balance sweetness and texture. Indulge in the classic Crème Brûlée with vanilla cream, caramelized crust, berry cocktail, and cinnamon ice cream.
The Beschwipste Kahlgründer Zwetschgen offers plums soaked in spirits served alongside bourbon vanilla ice cream and champagne foam for a playful finish. Alternatively, the Tarte au Citron combines tangy lemon tart with berry cocktail and pistachio ice cream for a refreshing end to your dining experience.
Beverage selection and specials
Complement your meal with a curated selection of drinks, including sparkling wines—a birthday favorite at Behl’s—and handcrafted cocktails. The restaurant’s wine cellar offers an impressive range of regional and international wines to perfectly match your meal, while the distillery on site crafts unique spirits for a memorable taste sensation.
- Starters Überbackene Weinbergschnecken, Überbackene Grünschalmuscheln, Marinierter Feldsalat, Panna Cotta vom Ziegenkäse, Geflammter Ikarimi Lachs, Crèmesüppchen von Hokkaido- & Muskatkürbis, Karibische Fischsuppe
- Mains Wiener Schnitzel vom Schwein, Wiener Schnitzel vom Kalb, Filet vom Landuro Landschwein, Knusprige halbe Bauernente, Rosa Kalbsrücken, Dry-Aged Filet vom Black Angus Rind, Behl’s Gänsebraten, Behl’s Fischteller, Duett von Jakobsmuscheln & Garnelen, Trüffelspaghetti (vegetarisch & halal), Gebratener Hokkaido-Kürbis
- Desserts Crème Brûlée, Beschwipste Kahlgründer Zwetschgen, Tarte au Citron
