AIDA Restaurant
The Festival Hall restaurant – inspired by Harald Wohlfahrt.
Not everything was better in the good old days – but there was much that looked better. That’s why we made few changes to the original design of our restaurant. The wooden floorboards, ornate stucco ceiling, wall mirrors and imposing chandelier of the “Aida” restaurant make for a perfect setting that recalls scenes from a Henry James novel. Fin-de-siècle Baden-Baden at its finest.
Opening times
The AIDA Restaurant opens two hours before performances, during intermissions and after every performance.
Bookings
Important note: Please note our opening times for the AIDA restaurant.
E-Mail: info@festspielhaus.de
Tel.: +49 (0) 72 21/30 13-101
Menues
Menu AIDA Restaurant
| Entrees | |
|---|---|
| Mixed salad by the side with house dressing | € 6 |
| Beetroot Carpaccio with apple-horseradish sala, cellry and water cress | € 12 |
| Roast pigeon breast with wild herbs salad and raspberry-grape seed dressing | € 16 |
| Trilogy of Scottish salmon with lime creme fraîche and Shiso cress | € 18 |
| Crostino with hot foie gras, creamy white beans and Aceto Balsamico (25 years old) | € 18 |
| Soups | |
|---|---|
| Boletus Cappuccino with parma ham dumpling | € 10 |
| Creamy pea soup with crayfish tails and mint cream | € 10 |
| Main courses | |
|---|---|
| Arborio Risotto with grilled mushrooms, Parmesan chip and Pesto | € 20 |
| Tagliatelle with boletus, green peas, Parmesan sauce and thinly sliced and fried potatoes | € 22 |
| Winter codfish with tangerine and bacon served with mashed potatoes | € 30 |
| Filled breast of corn-fed poulard with lime-chili-sauce, fried pineapple and mashed sweet potatoes
served with mango chutney | € 32 |
| Fillet of veal covered with fine herbs, ragout of veal sweetbread with mushrooms,
port wine sauce and noodles | € 34 |
| Saddle of lamb with a pepper-ginger-crust, Provencal vegetables, eggplant puree and Gnocchi | € 36 |
| Desserts | |
|---|---|
| Fir honey parfait with blackberries | € 9 |
| Coconut mousse with chili-pineapple-ragout, raspberries and roasted coconut chip | € 9 |
| Warm chocolate cake with sour cream icecream and cardamom cherries | € 10 |
| Crêpes Suzette with orange sauce flavored with Grand Marnier and vanilla ice cream | € 12 |
| Cheese | |
|---|---|
| Selection of French cheese served with with grapes, nuts, chutney, salted butter and bread | € 15 |
Easter Festival 2019 - AIDA-Restaurant
Open from 4 p.m. until 6 p.m. / During the intermission / After the opera/concert
Soups and Entrees
| Spring morel soup with Wan tan and root vegetables | € 12 |
| Lobster soup with pike dumpling and tarragon cream | € 11 |
| Tartar of salmon and trout with cucumber relish, dips and ginger | € 15 |
| Veal roulette with tuna cream, black radish and cress | € 16 |
| Marinated asparagus with chervil Vinaigrette and garden herbs | € 16 |
Main courses
| Braised spring vegetables served with potato-morel-sauce, fried carrots and wild garlic Pesto | € 25 |
| Fillet of lamb saddle, oriental flavored carrots and lamb sauce | € 38 |
| Tender slices of veal fillet with asparagus, cervil crêpe and Sauce Mousseline | € 40 |
| Pike perch fillet, asparagus-pea ragout, crayfisch tails and Riesling sauce | € 32 |
Dessert
| Chocolate-Soufflé medium, rhubarb-strawberry-ragout and sourcream icecream | € 11 |
| Lemon tart with white coffee icecream and almond soup | € 10 |
| Elderberry Mousse, strawberry-mint-ragout and brittle | € 10 |
| Passion fruit crème brûlée with cherry sorbet | € 11 |
| Selection of french cheese by Affineur Hervé Mons served with grapes, chutney, bread and salted butter | € 15 |
Gala-Menu No.1
Tartar of salmon and trout with cucumber relish, dips and ginger
***
Asparagus soup with pea flan and mint
***
Fillet of lamb saddle, oriental flavoured carrots and lamb sauce
***
Chocolate-Soufflé medium, rhubarb-strawberry-ragout and sourcream icecream
2017 Grauer Burgunder, VDP Erste Lage, Plauelrain, Weingut Andreas Laible, Durbach, Baden
2014er Rioja „Baron De Ley“ Reserva
Gala-Menu No.2
Yellow-fin mackerel marinated in anise served with lentil salad „Asian style“ and passionfruit-papaya compote
***
Spring morel soup with Wan tan and root vegetables
***
Tender slices of veal fillet with asparagus, cervil crêpe and Sauce Mousseline
***
Elderberry Mousse, strawberry-mint-ragout and brittle
2018 Weisser Burgunder, Weingut Alexander Laible, Durbach, Baden
2017 Merlot, Weingut Knapp, Baden-Baden
Gala-Menu No.3
Veal roulette with tuna cream, black radish and cress
***
Lobster soup with pike dumpling and tarragon cream
***
Pike perch fillet, asparagus-pea ragout, crayfisch tails and Riesling sauce
***
Lemon tarte with white coffee icecream and almond soup
2018 Fremersberger Feigenwäldchen, Riesling trocken, Weingut Kopp, Baden-Baden
Gala-Menu No. 4 Vegetarian
Marinated asparagus with chervil Vinaigrette and garden herbs
***
Sugar pea veloute served on beetroot flan
***
Braised spring vegetables served with potato-morel-sauce, fried carrots and wild garlic Pesto
***
Passion fruit crème brûlée with cherry sorbet
2017 Sauvignon blanc, Winzergenossenschaft Baden-Baden
Prices for Menu including sparkling water, wine, coffee/espresso:
| 4 course Gala Menu 1 | € 120 per person |
| 4 course Gala Menu 2 | € 125 per Person |
| 4 course Gala Menu 3 | € 120 per Person |
| 4 course Gala Menu 4 (vegetarian) | € 100 per Person |
| Cheese optional at extra cost | € 15 per Person |
Snack during Intermission
In our AIDA Restaurant you may book a table in advance and we will be delighted to serve you a snack accompanied by a glass of sparkling wine (€ 18) or champagne (€ 22) or a glass of Riesling or Pinot Noir (€ 20) during the intermission.
| Tschaikowsky Smoked salmon tartar and mousse of smoked rainbow trout with herb crème fraîche and Keta-caviar |
| Ravel Duck glazed with fir honey served with lemon sauce, vegetable polenta and broccoli asian style |
| Mozart Rocket salad served on Couscous with candied mushrooms and Parmesan crisps |
| Verdi Canapés 3-ways: avocado mousse with coriander, smoked salmon slices with lime marinade, slice of duck breast glazed with fir tree honey |
| Rossini Savoury seafood salad with celery sticks and lime oil |
| Puccini Buffalo mozzarella with vine tomato pieces, basil and virgin olive oil |
| Bellini (gluten- and lactose-free) Salmon wrapped in nori seaweed with pineapple and mango chutney |
Please book in advance by phoning +49 (0) 72 21/30 13-101.
Capacitiy
The AIDA restaurant offers seating for 170 guests.
- 70 seats in the restaurant
- 30 seats in the conservatory
- 60 seats on the terrace and
- 10 seats at the bar
