Menu

AT FIRST

Salad
romaine lettuce | elderberry capers
elderflower vinegar | local honey | dried mushrooms
35

Char from Bluntau Valley & Caviar
marinated char | stock of Fürstenhof–whey | nut butter
cabbage juice | confit potato | Grüll-Caviar
75

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 
42

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 | yeast
caramelized cabbage cream | beurre blanc
sweet and sour cabbage juice
42

Fresh water prawns from charcoal grill
marinade “southern style” | jerusalem artichoke
blossoms | dashi beurre blanc | roasted asparagus
55

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

Pike & rhubarb
crispy pike fillet | radish and pike cannelloni
Riesling sauce with rhubarb | spring morels
wild garlic from Rabenstein | wasabi-like radish
69

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

Horse from the Hohe Tauern region
medium roasted “Noriker” | watercress
asparagus from the Reichenspurner Hof
black garlic | lichen dashi
69
 

SWEET FINALS

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

"Memory of Kobe"
koji rice ice cream | rhubarb
spruce tips | caramelized hazelnut
28

Cherry garden
cherry blossom from Gasteinertal | "Höflmaier" curd
cheese | meringue | white chocolate | alpine thmye
28

Your individual cheese selection
28

cover charge
9

Salad
romaine lettuce | elderberry capers
elderflower vinegar | local honey | dried mushrooms

Pike & rhubarb
crispy pike fillet | radish and pike cannelloni
riesling sauce with rhubarb | spring morels
wild garlic from Rabenstein | wasabi-like radish

Horse from the Hohe Tauern region
medium roasted “Noriker” | watercress
asparagus from the Reichenspurner Hof
black garlic | lichen dashi

"Memory of Kobe"
koji rice ice cream | rhubarb
spruce tips | caramelized hazelnut

or

Your individual cheese selection

OBERJOCH
169
 

wine pairing 
70

wine pairing "Best of"
240 | 265

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)

Tip for your reservation: 

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