Menu

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

Childhood memories: Alba 1985
Agnolotti al Plin
mountain cheese fonduta with confit egg
Carne Cruda of Bio-milk-fed veal
42
white truffle
p. gram 9

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

Alpine Barigoule
braised & crispy artichokes
dehydrated celery | apple & apple balm
celery cream & jus | mushrooms
immortality herb
42

Sweetbread of milk calf
glazed sweetbread / pointed cabbage salad
smoked eel | potato mousseline
59

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
roasted breast | mushrooms from Kuchl | radicchio
lemon black & salted
ragout of innards & danish pastry
69

Fresh water prawns from charcoal grill
southern marinade | black garlic
jerusalem artichoke cream | dashi beurre blanc
59

Short Rib from the Robatayaki Grill
salad | celery | spinach | pickled horseradish
chives sauce
69

The legendary “Trüffelkasnock‘n”
crispy “Kasnock'n” served in a pan
truffle foam & white truffle
(minimum 2 persons)
p. p. 79
 

SWEET FINALS

Kirchtag
“Bienenstich” | yeast ice cream
flambéed lingonberries | baked sweet yeast dough
25

„Zero Waste“
bread from Tauernroggen (special type of grain)
caramel | white chocolate | currant
25

Alpine milk & mountain pine
mountain pine ice cream | honey | snow
iced sour cream | tree powder
25

Your individual cheese selection
25

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