Head chef Peter Stuefer's philosophy at Anett is: refinement with craftsmanship meets top-quality ingredients meets Italian dishes with a creative twist. The menu features a small, extremely fine selection of daily changing menus. The ingredients used are preferably sourced from the region or from the home of the respective delicacy. There are duck breasts with ravioli, potato leaves with Cantabrian anchovies, fine matured beef and vegetables from the neighbouring farms.
After all, Anett is the place where everything goes together.