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Our Orania.Restaurant has become famous through the X-Berg Duck—our interpretation of Peking duck. We source the ducks through Otto Gourmet from Silver Hill Farm in Ireland, globally recognized for humane duck farming. The X-Berg Duck Menu is served in five courses, allowing us to use every part of the duck. Starting off with a duck dashi and dim sum, followed by the crispy duck skin served in a thin pancake drizzled with Hoisin sauce, which is simply delicious. The main course features the duck’s breast fresh from the grill. As a refreshing touch, we serve an exciting sorbet before concluding the menu with a fried rice featuring club meat and egg yolk. In addition to the X-Berg Duck, Philipp Vogel, his head chef Kevin von Werthern, and the team also offer an à la carte menu, featuring three starters, intermediate courses, main dishes, and desserts that showcase Philipp’s passion for combining different national cuisines and flavors. Our restaurant manager and sommelier Ronny Grosser is responsible for the service and wines.

From July, 12th the X-Berg Duck will be served in its Summer Edition as a 5-course menu – beginning with a duck chawanmushi, in which cold-gelled duck dashi meets an aromatic duck crème brûlée. As with the classic version, the duck skin is freshly carved and served at the table in the second course. For a summery twist, guests enjoy it wrapped in rice paper, accompanied by hoisin sauce, ginger, a spicy crispy chili sauce, and fresh salad. The third course features grilled breast – in the summer edition with a lemongrass and gochujang sauce, ponzu-glazed choi sum, and a fruity finger lime topping. A light sorbet then provides cooling and freshness. The meal concludes with an aromatic noodle course with egg noodles, sesame peanut sauce, spring onions, shredded leg meat, and shiso leaves.