Apple rings spherical off the ZEIT Easter menu as dessert – after a Caesar salad with Numex habaneros as a starter and a rabbit burger à la Royal as the principle course.

Crispy apple muffins, as chef Jonas Merold calls them, are baked right here in beer batter. They are one of many traditional heat desserts of Central European delicacies: bitter apples are dipped in a light-weight batter after which fried or deep-fried till golden brown.

Merold serves the apple fritters with a heat, do-it-yourself eggnog sauce and an fragrant Sichuan pepper oil, which provides the dessert a wonderful citrus notice and a barely tingling spiciness. At the identical time, a style stability is created with the crispy dough and the apples.