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These subsequent culinary highlights are designed to celebrate the diversity and richness of regional cuisine by focusing on seasonal ingredients and creating unique flavour experiences. From festive menus that accompany special occasions such as the 70th anniversary of the Hardenberg BurgHotel and Christmas, to special themed evenings that focus on specialities such as truffles, asparagus or seafood, the culinary calendar offers a journey through the flavours of the season.


Seafood and Champagne 08.04. – 14.04.

Taste our exquisite 3-course menu with lobster bisque and fresh seafood. Start with a glas champagne  and enjoy an evening of indulgence and glamor!

Gillardeau oyster | lobster | crab | prawns | bouchot mussel
Cocktail sauce | Aioli | Herb dip


Bouillabaisse of North Sea fish
Monkfish | cod | halibut | toasted Sylt white bread | rouille sauce


White Valhrona chocolate mousse
Mango | raspberry mint sorbet

Per person € 139,00 incl. 1 glass of champagne


Asparagus Season from mid april

April, the month when the days start to get longer, the temperatures slowly rise and the tender asparagus tips begin to sprout from the earth, heralding the start of a new culinary season. Fresh, crunchy and full of flavor - asparagus is at the heart of our dishes. From classic to creative interpretations, we offer you a variety of creations that enchant the palate and the senses.

>> Prices & further information to follow

Maibock-Menue 01.05. - 30.05.

Discover the world of mayapple. From fine textures to spicy flavors - our menu promises a culinary experience that reflects the essence of spring in a very special way.

May buck essence
Wild garlic dumplings | Root vegetables


Variation of Maibock
Asparagus | morel jus | parsley noodles


Rhubarb tart | woodruff ice cream | strawberries

Per person € 99,00


Musical summer

Enjoy a sensual "Musical Summer" dinner evening. Experience the relaxed atmosphere of jazz and lounge music created on site by pianists and saxophonists. The combination of jazz and regional cuisine promises an unforgettable evening for music lovers and gourmets.


Sunday, 16.06. Moritz Aring on Saxophon & Anthony Williams on Piano

Sunday, 23.06. Moritz Aring on Saxophon & Marko Djurdjevic on Piano

Sunday, 07.07. Moritz Aring on Saxophon & Marko Djurdjevic on Piano

Sunday, 21.07. Moritz Aring on Saxophon & Marko Djurdjevic on Piano

Big Bottles kitchen party 16.08. - 70 years Hardenberg BurgHotel

The Big Bottles kitchen party, an experience for connoisseurs! Enter the world of exquisite wines from magnum bottles and discover various live cooking stations in the house. This event is accompanied by live jazz and lounge music, presented by a talented trio of saxophone, piano and double bass. An unforgettable evening full of culinary and musical highlights!

Start from 06.30 pm. - 11.00 pm.
Per person € 199,00

Truffle menu 01.09. - 30.09.

Experience a culinary symphony of the senses with our exclusive 4-course truffle menu. Our creations use truffles to give each course an authentic, local touch. Let yourself be enchanted by subtle truffle notes and experience a masterful composition of regional flavors. A dinner that will take your taste buds on a unique journey through the local truffle world.

Monkfish carpaccio
Truffle vinaigrette | frisée | pickled porcini mushrooms


Egg yolk raviolo from Moringer BIO egg
Cauliflower | parsley oil | truffle


Hardenberg saddle of venison
Brick pastry | truffle jus | celery


Chocolate ganache
hazelnut | truffle ice cream | plum

Per person € 139,00

Tische und eine Kommode mit Weinflaschen unter einem Bild der Hardenberg BurgRuine im Novalis-Restaurant

Degustation menu 02.11.

Discover the diversity of our head chef Malte Gunzert and his team with our tasting menu. Restaurant Novalis focuses on high-quality, regional ingredients and conscious preparation. Each of the ten courses reveals finely balanced flavors and textures, carefully selected to pamper your palate.

Per person € 149,00

Goose menu from 11.11.

Spend the festive season with your loved ones over a 4-course goose menu. Experience the pleasure of tender roasted goose from the region, accompanied by a selection of hearty side dishes and Christmas desserts.

Lamb's lettuce
fried goose liver/ plum-ginger chutney/ beet


Crispy goose
Brussels sprouts/ red cabbage/ caramelized chestnuts/ napkin dumplings


Crêpe Suzette
Caramel ice cream/almond

Per person € 89,00

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