Menu ‘Oberjoch’
Menu ‘Oberjoch’

Menu ‘Oberjoch’

(Dream)Team

MartinSchmidFranzBaierSamuelPope
GernotPeschekTheresaSchimkeStefanBaumgartner
LukasLacinaEmanuelPichlerMatthiasBrötzner
FlorianGintenreiterMichaelBachlerSarahEllmerAnnaFuke
AndreasDöllerer

BernadetteHellmerAlexKoblingerKatharinaGnigler
SophieSpathFloKerschbaumerBrigitteFlachnerChrisWieser
StefanMeisterLiliMolnarAndiSchornKathiKirchner
MaxGachowetzNinaWanderer
ChristlDöllerer


„Alpin Miso“
Fürstenhof – cheese curd & smoked ‘Schotten’, miso soup, mountain herbs

Goose liver
  with parsley, macadamia nuts & duck greaves
currant frappe
or
caviar from Walter Grüll
cauliflower, stinging nettles & smoked eel
Hot beef marrow foam
(10g Black Störkaviar - 35 Euro surcharge)
(10g White Störkaviar - 250 Euro surcharge)

Tauern rye & Döllerer bacon

Pikeperch cooked in brown butter
Creamy horseradish bread sauce, pickled tongue & romaine lettuce

Charcoal leeks
with „charcoal“, beetroot & fermented leek juice

Tauern saddle of lamb
with broccoli, smoked bernaise & Buddha’s Hand

Traditional mountain cheese from Ignaz Feurstein
carrots, pistachio & anise

Fresh sheep’s cheese, rhubarb & sorrel

Childhood memories Part 1:
’Semolina porridge’
with apple, cinnamon & caramel

 

Big foray (walking time around 2 hours) 108 Euros
Wine accompaniment 49 Euros/ non-alcoholic accompaniments 28 Euros


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Menü Göllüberquerung

2014/15 dates

17th & 21st September 2014 Game dishes based on local game Tips for preparing deer, venison, chamois & the like. Make an enquiry now   ...

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ONLINE

You can conveniently reserve you table in the Döllerer's gourmet restaurant online.

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A bespoke breakfast – only in the Döllerer ...

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