“Mirror carp” & beechnuts
"Crudo" with wild quince, beechnuts & pearl onion
roasted beechnut oil | purslane
carp cutlet with a reduction of quince
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
Char from Bluntau Valley & Caviar
marinated char, Sigi Schatteiner
stock of Fürstenhof–whey | nut butter | cabbage juice
confit potato | Grüll-Caviar
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
Sweetbread of milk calf
glazed sweetbread | pointed cabbage salad
smoked eel | potato mousseline
Pigeon from Nussdorf
pink breast | knuckle stew
barberries & rowanberries | yellow beet puree
grilled mushrooms with spruce aroma
or
Short Rib from the Robatayaki Grill
salad | celery | spinach | pickled horseradish
chives sauce
"Memory of Kobe"
koji rice ice cream | rhubarb | fir tops
caramelized hazelnuts
or
Selection of Cheese
GÖLLÜBERQUERUNG
235
wine pairing
125
wine pairing “Best of” (Pigeon)
530
wine pairing “Best of” (Short Rib)
480
non-alcoholic drink pairing
58
cover charge
9
Only served by table/group!
AT FIRST
“Mirror carp” & beechnuts
"Crudo" with wild quince, beechnuts & pearl onion
roasted beechnut oil | purslane
carp cutlet with a reduction of quince
42
Char from Bluntau Valley & Caviar
marinated char, Sigi Schatteiner
stock of Fürstenhof–whey | nut butter | cabbage juice
confit potato | Grüll-Caviar
69
Alpine Scallop
confit ox marrow & smoked egg yolk cream
quinoa, chives, pointed cabbage & dashi
19
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
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
Fresh water prawns from charcoal grill
southern marinade | black garlic
jerusalem artichoke cream | dashi beurre blanc
44
Sweetbread of milk calf
glazed sweetbread / pointed cabbage salad
smoked eel | potato mousseline
49
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
SECOND ROUND
Pigeon from Nussdorf
pink breast | knuckle stew
barberries & rowanberries | yellow beet puree
grilled mushrooms with spruce aroma
69
Charcoal-sturgeon
lacquered sturgeon fillet from the Robatayaki grill
salted lemon | mustard salad by Winkelhofer
spicy crab stock
59
Short Rib from the Robatayaki Grill
salad | celery | spinach | pickled horseradish
chives sauce
69
Alpine Barigoule
braised & crispy artichokes
dehydrated celery | apple & apple balm
celery cream & jus | pickled chanterelles
immortality herb
49
SWEET FINALS
Kirchtag
“Bienenstich” | yeast ice cream
flambéed lingonberries | baked sweet yeast dough
28
"Memory of Kobe"
koji rice ice cream | rhubarb | fir tops
caramelized hazelnuts
28
Alpine milk & mountain pine
mountain pine ice cream | honey | snow
iced sour cream | tree powder
28
Your individual cheese selection
28
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