Menu

 


 

Danube Salmon from Bluntau Valley
lukewarm marinated Danube salmon fillet
sour & colorful radish
wood sorrel & wood sorrel roots


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


Fresh water prawns from charcoal grill
asparagus & young wild garlic from Rabenstein
wild garlic oil, jerusalem artichoke cream &
dashi beurre blanc


lamb from the Hohe Tauern region
spicy lamb neck & peas
radish & cress
whipped fennel yoghurt


Onion tart
shallot salad with salted lemon
caramelized & braised onion
spring herb infusion & caviar by Walter Grüll
black lemon


Childhood memories
pike perch "Salzburg - Nice"

pike perch fillet & melting calf's head
peach olives, green beans & potato mousseline


Kirchtag
“Bienenstich” & yeast ice cream
rhubarb & baked sweet yeast dough

or

Selection of Cheese

 


 

Menü Göllüberquerung
198

wine pairing
110

wine pairing „Best of“
530

non-alcoholic drink pairing
58

 
cover charge
9

 


 

Salad
romaine lettuce, elderberry capers &
elderflower vinegar
local honey & dried mushrooms


Char from Bluntau Valley & Caviar
marinated char / Sigi Schatteiner
stock of Fürstenhof–whey, nut butter &
cabbage juice
confit potato, chive & caviar by Walter Grüll


Alpine Scallop
smoked egg yolk cream &
ox marrow mayonnaise
fermented garlic & dashi


Charcoal-sturgeon
lacquered sturgeon fillet from the Robatayaki grill
salted lemon & horseradish
young kohlrabi by Winkelhofer
spicy prawn & crab stock


Spring cabbage & sourdough
slow braised cabbage & cucumber
crispy organic spelt & cress
dried sourdough


“Homage to Dieter M.”
farm raised heritage chicken / Abtenau "Crepinette”
with chicken liver & truffle
peas, morels & clear chicken broth


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

or

Selection of Cheese

 


 

Menu "Best of Alpine Cusine"
235

wine pairing
125

wine pairing „Best of2
440

non-alcoholic drink pairing
58


cover charge
9

 

Black Sturgeon-Caviar by Walter Grüll

Black Sturgeon-Caviar by Walter Grüll
Grödig I Salzburg
served with Austrian blinis, pickled cabbage
sour cream & egg yolk


30 g tin | 95
50 g tin | 150
    



Our recommendation

KRUG . Grand Cuvée . 170 ème Édition .
0,1l  |  59

KRUG for Two . Grand Cuvée .
0,375l  |  175


Iced Caviar Vodka by Walter Trausner & Walter Grüll:

Caviar Vodka Salmon Trout
4 cl  |  13

Caviar Vodka Siberian Sturgeon
4 cl  |  30