BASTA – Welcome to Bastagne

Laura Ritz, whose credo is to use fresh, regional, organic and seasonal products as sustainably as possible, has recently taken over the kitchen of the fine bistro. She trained with Frank Oehler at the Speisemeisterei at Hohenheim Castle and has since worked in many kitchens. At Basta, Laura Ritz uses lots of wild flowers and herbs and can therefore economise on salt. The self-written menu changes according to the culinary calendar. By the way: the rock oysters are still available as hors d’oeuvres.