Char from Bluntau Valley & Caviar
marinated char | stock of Fürstenhof–whey
nut butter | cabbage juice | confit potato | Grüll-Caviar
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
Pike & rhubarb
crispy pike fillet | radish and pike cannelloni
riesling sauce with rhubarb | spring morels
wild garlic from Rabenstein | wasabi-like radish
Fresh water prawns from charcoal grill
marinade “southern style” | jerusalem artichoke
blossoms | dashi beurre blanc | roasted asparagus
“Krautschädel”
Nose to tail – the whole beast
fried whole cabbage | yeast
caramelized cabbage cream | beurre blanc
sweet and sour cabbage juice
Short Rib
salad | celery | spinach | pickled horseradish
chives sauce
Cherry garden
Cherry blossom from the Gasteinertal | "Höflmaier" curd
cheese | meringue | white chocolate | alpine thyme
or
Selection of Cheese
GÖLLÜBERQUERUNG
235
wine pairing
125
wine pairing “Best of”
460 | 410
non-alcoholic drink pairing
65
cover charge
9
Only served by table/group!
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!