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Banquet Gastronomy

From Regional through Vital to Exquisite – and always fresh

The event gastronomy at the Gesellschaftshaus Palmengarten convinces with three different menu lines which meet all expectations. Regional cuisine with Odenwwald goat cheese, Vital with baked veal praline, Charolais beef and raspberry chocolate tart or Exquisite with smoked quail breast, fried giant tiger prawn and opera slice with white chocolate mousse - there is something suitable for every taste. Our chef Steffen Haase takes a seasonal orientation into account when putting together menus which change in a 3 to 6-month cycle. The basic products for our dishes originate from regional suppliers; exclusively fresh products as well as selected organic products are used.

The altogether four kitchens of the Gesellschaftshaus Palmengarten take care of the culinary wellbeing of our guests. A preparatory kitchen in the basement, a banquet kitchen for the Festsaal and another one for the first floor as well as a separate kitchen for the Restaurant Lafleur guarantee quality and ensure a smooth organisation of every event. We work with modern cooking techniques and can satisfy all wishes from a flying buffet through roll-in buffet or multi-course menus. Even a barbecue evening on one of the terraces, which are adjacent to the function rooms, is possible.