Hotel BEI SCHUMANN has unveiled its new culinary concept, uniting the long-established WEBERSTUBE and zweiTRAUM in a single restaurant. The kitchen is guided by a strong sense of regional identity and seasonal availability. Diners can opt for a three- to six-course menu with optional wine or alcohol-free pairings, or choose from an à la carte selection including dishes such as "pumpkin essence, dark bread dumpling, apple, chives" or "organic carp fillet in beer batter, warm potato and swede salad, lemon remoulade".