Menu

AT FIRST

Salad
romaine lettuce | elderberry capers
elderflower vinegar | local honey | dried mushrooms
34

Char from Bluntau Valley & Caviar
marinated char, Sigi Schatteiner
stock of Fürstenhof–whey | nut butter | cabbage juice
confit potato | Grüll-Caviar
69

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

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
caramelized cabbage cream | yeast
beurre blanc | sweet and sour cabbage juice
36

Fresh water prawns from charcoal grill
marinade “southern style” | jerusalem artichoke cream
zucchini | dashi beurre blanc
44

Alpine Barigoule
braised & crispy artichokes
dehydrated celery | apple & apple balm
celery cream & jus | pickled chanterelles | tomato
immortality herb
44

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

Charcoal-sturgeon
lacquered sturgeon fillet from the Robatayaki grill
salted lemon | kohlrabi by Winkelhofer
spicy crayfish stock
59

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

Deer from Rauris region
medium roasted back | celery | morels
white strawberries in Gyokuro green tea
clear mushroom stock
69
 

SWEET FINALS

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

Apricot blossoms
syrup | liqueur | pure
crumbly curd cheese from Höflmaier
Alpine thyme | meringue
28

"Memory of Kobe"
koji rice ice cream | strawberries | fir tops
caramelized hazelnuts
28

Your individual cheese selection
28

cover charge
9

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

Fresh water prawns from charcoal grill
marinade “southern style” | jerusalem artichoke cream
zucchini | dashi beurre blanc

Deer from Rauris region
medium roasted back | celery | morels
white strawberries in Gyokuro green tea
clear mushroom stock

Apricot blossoms
syrup | liqueur | pure
crumbly curd cheese from Höflmaier
Alpine thyme | meringue

or

Your individual cheese selection

OBERJOCH
159
 

wine pairing 
69

wine pairing "Best of"
315

non-alcoholic drink pairing
34

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)

Tipp for your reservation: 

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