Menu

AT FIRST

Mirror carp & beechnuts
"Crudo" | wild quince | beechnuts | roasted beechnut oil
carp cutlet | reduction of quince
42

Char from Bluntau Valley & Caviar
marinated char | stock of Fürstenhof–whey | nut butter
cabbage juice | confit potato | Grüll-Caviar
75

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 
42

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 | yeast
caramelized cabbage cream | beurre blanc
sweet and sour cabbage juice
42

Alpine Octopus
beef tendon | potato raviolo | mint | cream cheese
leaf spinach | nut butter | Grüner Veltliner
44

Potato “Goulash”
“Eachtling” potatoes by Andrea Gruber | Höflmaier
sour cream | pickled mustard cucumber
goose beak chili | goulash spices | Federica onion
42

Fresh water prawns from charcoal grill
marinade “southern style” | jerusalem artichoke
dashi beurre blanc
55
 

SECOND ROUND

Charcoal-pikeperch
lacquered pikeperch fillet from the Robatayaki grill
kohlrabi | salted lemon | mustard salad
spicy crab stock
69

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

Deer from Rauris region
medium roasted back | celery
chanterelles | clear mushroom stock
kumquats in Gyokuro green tea
69

The legendary truffle “Kasnock’n”
crisp alpine cheese dumplings served in the pan
white truffle & truffle foam
minimum 2 persons
 per person 69
 

SWEET FINALS

Kirchtag
“Bienenstich” (cake – soft yeast pastry with vanilla
cream and caramelized almond-honey topping)
yeast ice cream | blackberries | baked sweet yeast dough
28

Memory of Kobe
koji rice ice cream | asian pear
spruce tips | caramelized hazelnut
28

Rouge Apple by Thomas Kohl
apple sorbet | coulis | crispy pomace
steamed yeast dumblings
28

Your individual cheese selection
28

cover charge
9

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

Mirror carp & beechnuts
"Crudo" | wild quince | beechnuts
roasted beechnut oil | carp cutlet | reduction of quince

Potato “Goulash”
“Eachtling” potatoes by Andrea Gruber | Höflmaier
sour cream | pickled mustard cucumber
goose beak chili | goulash spices | Federica onion

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

Selection of Cheese

or

"Memory of Kobe"
koji rice ice cream | asian pear
spruce tips | caramelized hazelnut

OBERJOCH
179
 

wine pairing 
70
wine pairing "Best of"
240
non-alcoholic drink pairing
38
surcharge for cheese and dessert
+ 19
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 € 79,00 
4 courses for € 99,00 
5 courses for € 119,00
(exkl. set menu)

Tip for your reservation: 

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