From February 1, the fine dining restaurant HASENPFEFFER under the direction of chef Christopher Franz in the GolfResort Semlin is open again after the winter break. Only selected products of the best quality are served here. The young Magdeburger is considered by its innovative concepts as well as its sense for unusual as culinary spearhead of the country and sees itself as a new courageous generation of German cooks.

The menu also includes Semlin deer loin, Alsatian pigeon, Bresse poultry and some excellent fish dishes. One of Christopher Franz's "signature dishes" in particular stands out: Breton turbot and lobster served on fregola sarda, a Sicilian pasta tossed in lemon-caper butter with fresh garden herbs. The dish is topped with a butter Noilly Prat reduction with the finest champagne and kalamansi. 

The restaurant's modern atmosphere is deliberately casual and uninhibited, in keeping with the resort's sporty character. The outstanding, knowledgeable service, along with the innovative and creatively interpreted dishes and Christopher Franz's signature aromatic cuisine, make for an exceptional stay. Best of all, half-board guests can also dine at the HASENPFEFFER for an additional charge.