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Black sturgeon caviar by Walter Grüll

Black sturgeon caviar by Walter Grüll
Grödig I Salzburg
served with Austrian blinis, sourcrout & egg yolk


30 g tin: 95
50 g tin: 150
    



Our recommendation...

KRUG Grand Cuvée
0,1l  |  42

KRUG for Two Grand Cuvée
0,375l  |  148


Iced Caviar Vodka from Walter Trausner & Walter Grüll:

Caviar Vodka Salmontrout
4 cl  |  13

Caviar Vodka Siberian sturgeon
4 cl  |  30

 

CULINARY LAND OF SALZBURGER

 

 


 

Bluntau salmon & “BioBienenApfel"©
marinated salmon from the Bluntau valley &
apple from organic bees,
Döllerer honey-apple-lemon verbena stock, cress

 

Asparagus, ox marrow & caviar
asparagus velouté with young wild garlic
potatoes au gratin with Attersee miso marinade
caviar from Walter Grüll & ox marrow

 

“Tauernroggen“
bread from Tauernroggen (special type of grain)
with brine from Hallein
smoked venison ham
raw milk butter from Fürstenhof/Kuchl

 

Charcoal-sturgeon
lacquered sturgeon filet from the Robatayaki grill
salted lemon & horseradish
young kohlrabi from Dandlhof
spicy prawn & crab stock

 

Spring cabbage & rye sourdough
slow braised cabbage & cucumber
crispy organic spelt & cress
dried rye sourdough  

 

Sweetbread of veal
glazed sweetbread from organic Salzburg veal
meadow mushrooms & cress from the Bluntau valley
herb emulsion

 

“Hommage to Dieter M.”
free-range chicken “Crepinette”
with chicken liver & truffle
green asparagus & spring morels
clear chicken broth

 

Golling | Kyoto
rhubarb “strudel” & Koji rice ice cream
caramel & curd
rhubarb Myoga ice tea

or

Selection of alpine cheese
 


 

SWEET OLD AUSTRIA

 


 

Menü Göllüberquerung
6 courses (without sturgeon & sweetbread))
159
8 Courses
189
Wine pairing
6 | 8 Gläser
85 | 110
Wine pairing „Best of Döllerer“
6 | 8 Gläser
305 | 380
non-alcoholic drink pairing
45 | 58
 
Cover
8

 

CULINARY LAND OF SALZBURG

 

 


 

Salad
romaine lettuce, elderberry capers & elderflower vinegar
local honey & dried mushrooms

 

Bluntau char & caviar
marinated char from Sigi Schatteiner,
sauce of whey from Fürstenhof, nut butter &
cabbage juice, potatoes, chives & caviar from Walter Grüll

 

“Tauernroggen“
bread from Tauernroggen (special type of grain)
with brine from Hallein
smoked venison ham
raw milk butter from Fürstenhof/Kuchl

 

Alpine Ramen
clear chicken broth & spelt Ramen from Fürstenhof,
two days pickled egg from family Putz / Kuchl,
Duroc ribs, kale & specialties from mangold,
organic free-range chicken from Abtenau

 

Glacier beet
beet from Dandlhof / Wals baked in a dough
of glacial sediments, raw marinated Chioggia beet
granola & spruce stock

 

Tauern lamb BBQ
neck & shoulder with BBQ marinade
focaccia & glazed peas
fennel yogurt

 

Wagyu - Ox
from Robert Scheck/St. Koloman
cress, spring onion & horseradish
black garlic & lovage dashi

 

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

or

Selection of alpine cheese

 


 

SWEET OLD AUSTRIA

 



 
MenU "Best of Alpine Cusine"
8 Courses
215
Wine pairing
110
Wine pairing „Best of Döllerer2
465
non-alcoholic drink pairing
58
 
Cover
8