Menu

AT FIRST

“Mirror carp” & beechnuts
"Crudo" with wild quince | beechnuts
roasted beechnut oil | purslane
carp cutlet with a reduction of quince
44

Char from Bluntau Valley & Caviar
marinated char, Sigi Schatteiner
stock of Fürstenhof–whey | nut butter | cabbage juice
confit potato | Grüll-Caviar
69

Glacial beet 23
red beet baked in glacier sand | dried & rehydrated
horseradish bread | horseradish velouteé
beet ice cream | beet-elderflower marinade
romaine lettuce with elderflower vinaigrette 
36

Caviar „Döllerer Edition“
sturgeon-caviar by Walter Grüll, Grödig
austrian blinis | pickled cabbage | egg yolk | sour cream
30 gram | 95
50 gram | 150
 

FIRST ROUND

“Krautschädel”
Nose to tail – the whole beast
fried whole cabbage
caramelized cabbage cream | yeast
beurre blanc | sweet and sour cabbage juice
36

Fresh water prawns from charcoal grill
marinade “southern style” | jerusalem artichoke cream
dashi beurre blanc
44

Alpine Ramen
chicken consommé | spelt ramen from Fürstenhof
two days pickled egg by family Putz, Kuchl
duroc ribs | kale | specialties from mangold | spruce
farm raised heritage chicken from Abtenau
39

Alpine Scallop
confit ox marrow | smoked egg yolk cream
quinoa | chives | pointed cabbage | dashi
19
 

SECOND ROUND

Sweetbread
baked sweetbread “old vienna”
lettuce | anchovies | parsley | capers | boiled egg
69

Charcoal-sturgeon
lacquered sturgeon fillet from the Robatayaki grill
salted lemon | mustard salad | spicy crayfish stock
69

Short Rib
salad | celery | spinach | pickled horseradish
chives sauce
69

Deer from Rauris region
glazed back with mushrooms from Kuchl
buckwheat | roasted mushroom cream
wild mushroom sauce | rowan berries
69
 

SWEET FINALS

Kirchtag
“Bienenstich” | yeast ice cream
flambéed lingonberries | baked sweet yeast dough
28

Alpine milk & mountain pine
mountain pine ice cream | honey | snow
iced sour cream | tree powder
28

Rouge Apple by Thomas Kohl
sorbet | coulis | reduction | crispy marc
“Dampfbuchtel” - steamed yeast buns
28

Your individual cheese selection
28

cover charge
9

“Mirror carp” & beechnuts
"Crudo" with wild quince | beechnuts
roasted beechnut oil | purslane
carp cutlet with a reduction of quince

Fresh water prawns from charcoal grill
marinade “southern style” | jerusalem artichoke cream
dashi beurre blanc

Deer from Rauris region
glazed back with mushrooms from Kuchl
buckwheat | roasted mushroom cream
wild mushroom sauce | rowan berries

Alpine milk & mountain pine
mountain pine ice cream | honey | snow
iced sour cream | tree powder

or

Your individual cheese selection

OBERJOCH
159
 

wine pairing 
68

wine pairing "Best of"
320

non-alcoholic drink pairing
38

cover charge
9

This menu is only served table by table!

ALPINE-LUNCH

Bluntautal menu à la Alpine Cuisine

Restaurant cuisine at pub prices every Saturday lunchtime!

We invite you to a culinary Saturday lunchtime walk à la Alpine Cuisine in the Bluntautal – and at pub prices! Pretty tasty, don't you think? Us too! And the best way to get to know Andreas Döllere's Alpine Cuisine and to get in the mood for the more culinary and extravagant tours such as "Göllüberquerung" and "Best of Alpine Cuisine". After all, training is a must for such enjoyable alpine high-altitude tours!

From now on you can order Alpine-Lunch-Menu à la Bluntautal in 3, 4 or 5 courses at pub rate every Saturday noon (until 3 p.m.) in Döllerer's Restaurant. 

Be there when from now on every Saturday in Döllerer’s restaurant the motto is: “A Bluntautal menu please!”

Prices for the Alpine-Cuisine-Bluntautal-Menu
at the pub rate
3 courses for € 69,00 
4 courses for € 89,00 
5 courses for € 109,00
(exkl. set menu)

Tipp for your reservation: 

Please use the codeword "ALPINE-LUNCH" when booking your tabel!