Menu

AT FIRST

Radish tart
Breton shortcrust pastry | radishes in syrup
fresh goat cheese from Großglockner
herbs from our edible garden | Grüll-caviar
 

Salad
romaine lettuce | elderberry capers | elderflower vinegar
Döllerer honey | dried Saint George's mushroom

 

“Bluntautal char” & caviar
marinated char from the Bluntau valley
stock of Fürstenhof–whey | nut butter
cabbage juice | confit potato | Grüll-caviar
(surcharge 25 euros)
 

Glacial beet ‘23
red beet baked in glacier sand | dried & rehydrated
horseradish bread | horseradish velouté | beet ice cream
beet–elderflower marinade | romaine lettuce with elderflower blossom vinaigrette

FIRST ROUND

Freshwater Prawns from the Charcoal Grill
 marinade “southern style” | jerusalem artichoke cream
Traunsee-Miso | blossoms

Alpine "Scallop"
smoked egg-yolk cream | beef marrow cream
quinoa | black garlic | dashi | pointed cabbage
 

Mushroom BBQ
Robatayaki-grilled lion's mane mushroom from Kuchl
gooseberries | kohlrabi broth with sichuan pepper leaves zucchini from Dandlhof


“À la meunière”
brown trout confit in brown butter | green & roasted almonds
preserved lemon | roasted potatoes | parsley

SECOND ROUND

Short Rib
celery | spinach | pickled horseradish
chive sauce
 

 Pigeon in mountain hay 
for 2 people
glazed breast & legs | black currant |
Döllerer’s black pudding | butterhead lettuce | roasted beechnut oil

Summer alpine barigoule
pickled & crispy artichokes | celery powder | tomatoes chanterelles
celery stalks | herbal emulsion | blossoms

Alpine "surf & turf" 
pike-perch – pan seared | whey-fed pork head from Nuart | wild garlic buds |
cracklings | tomato compote lemon verbena - tomato velouté
 

Starter, in-between or afterwards:
Caviar "Döllerer Edition"
sturgeon-caviar by Walter Grüll, Grödig
Austrian blinis | pickled cabbage | egg yolk | sour cream
30 g € 95
50 g € 150 
 

SWEET FINALS

Kirchtag
“Bienenstich” (cake – soft yeast pastry with vanilla
cream and a caramelised almond-honey topping)
yeast ice cream | bilberries | baked yeast dough

Strawberries & spruce tips 
strawberry salad | sour cream sorbet | pickled spruce tips | fir tip powder
spruce tip syrup | strawberry essence | “Bauernkrapfen” (farm-style doughnuts)

Mountain dock & sheep’s curd
mountain dock sorbet | sheep’s curd from Nuart
sheep’s curd pancakes | birch syrup

Your individual cheese selection
 

3 courses € 150
4 courses € 180
cover € 9 

If you have any questions about allergens, our service team will be happy to assist you.