“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
roasted breast | mushrooms from Kuchl | radicchio
lemon black & salted
ragout of innards & danish pastry
or
The legendary “Trüffelkasnock‘n”
crispy “Kasnock'n” served in a pan
truffle foam & white truffle
(minimum 2 persons – surcharge 20 euro p. p.)
„Zero Waste“
bread from Tauernroggen (special type of grain)
caramel | white chocolate | currant
or
Selection of Cheese
GÖLLÜBERQUERUNG
235
wine pairing
125
wine pairing “Best of”
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
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