December 25 and 26, 2025
from 6:00 p.m.

Soak up the festive atmosphere during the holidays: we will spoil you with winter delicacies and a warm ambiance.
Spend the peaceful Christmas holidays with family and friends here with us.

Menu

Salmon I Beetroot I Blood orange*
Winter-marinated salmon
with three types of beetroot, sorbet, and blood orange and winter purslane chutney

Parsley root I Crouton
Parsley root soup
with truffled croutons

Octopus I Risotto I Chorizo
Grilled octopus
with black risotto, chorizo cubes, saffron foam, and Parmesan chip

Duck I Rutabaga I Potato*
Lightly smoked pink duck breast
with two types of rutabaga, mashed potatoes, Brussels sprout leaves, and port wine jus

Chocolate I Cassis I Almond*
Dark chocolate jelly on cassis, sponge cake with cassis mousse, 
three types of roasted almonds, and chocolate wafer

Vegetarian

Verano I Beetroot I Blood orange*
Marinated and smoked Verano celery
with three types of beetroot, sorbet, and chutney made from blood orange and winter purslane

Parsley root I Crouton
Parsley root soup
with truffled croutons

Risotto Milanese
Saffron risotto with saffron foam
with vegan bacon made from rice paper

Rutabaga I Brussels sprouts*
Ravioli, cream and cylinder of rutabaga
with Brussels sprout leaves and rutabaga jus

Chocolate I Cassis I Almond*
Dark chocolate jelly on cassis, sponge cake
with cassis mousse, three types of roasted almonds and chocolate wafer

3-course menu €75.00 per person*
5-course menu €105.00 per person

Reservations

We are happy to advise you and take your reservation.
Please indicate your menu selection when making your reservation.

Tel. +49. 69. 588 0433 0 or opera@kuffler.de

December 31, 2025
at 6:00 p.m.

Celebrate the New Year in the beautiful setting of the Alte Oper: a 7-course menu, live music, and champagne on arrival make New Year's Eve with us an unforgettable experience.

Menu

Pointed cabbage I Pumpkin I Walnut
Fermented pointed cabbage
with pumpkin cream, caramelized walnuts, preserved lemon, and preserved lemon foam

Scallop I Cauliflower I Macadamia
Seared scallop
with two types of cauliflower, macadamia vinaigrette, and toasted panko

Salsify I Kale
Cream of salsify soup 
with fried kale and kale oil

Sea bass I Risotto I White wine
Seared sea bass fillet
with parsley risotto, parsley butter, and white wine foam

Orange I Vanilla I Prosecco
Orange sorbet and vanilla caviar, infused with Prosecco

Veal I Ox I Potato
Veal fillet and ox cheek cooked sous-vide with five spice 
with nut butter mashed potatoes, glazed beetroot, baby carrots, horseradish foam and jus

Chocolate | Egg liqueur I Banana
White chocolate and egg liqueur mousse, egg liqueur panna cotta, 
caramelized wafer
with salted peanuts, peanut biscuit, and banana ice cream

Vegetarian

Pointed cabbage I Pumpkin I Walnut
Fermented pointed cabbage
with pumpkin cream, caramelized walnuts, preserved lemon, and preserved lemon foam

Cauliflower I Macadamia
Two types of cauliflower
with macadamia vinaigrette and roasted panko

Black salsify I Kale
Cream of black salsify soup 
with fried kale and kale oil

Parsley root I Risotto I Parsley
Sautéed and sous-vide cooked parsley root 
with parsley risotto and white wine foam

Orange I Vanilla I Prosecco
Orange sorbet and vanilla caviar, infused with Prosecco

Trofie I Truffle I Chervil
Trofie in truffle cream
with shaved winter truffle, chervil, and chervil oil

Chocolate | Egg liqueur I Banana
White chocolate and egg liqueur mousse, egg liqueur panna cotta, 
caramelized wafer
with salted peanuts, peanut biscuit, and banana ice cream