Danube Salmon from Bluntau Valley
lukewarm marinated Danube salmon fillet
sour & colorful radish
wood sorrel & wood sorrel roots
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
Fresh water prawns from charcoal grill
asparagus & young wild garlic from Rabenstein
wild garlic oil, jerusalem artichoke cream &
dashi beurre blanc
lamb from the Hohe Tauern region
spicy lamb neck & peas
radish & cress
whipped fennel yoghurt
Onion tart
shallot salad with salted lemon
caramelized & braised onion
spring herb infusion & caviar by Walter Grüll
black lemon
Childhood memories
pike perch "Salzburg - Nice"
pike perch fillet & melting calf's head
peach olives, green beans & potato mousseline
Kirchtag
“Bienenstich” & yeast ice cream
rhubarb & baked sweet yeast dough
or
Selection of Cheese
Menü Göllüberquerung
198
wine pairing
110
wine pairing „Best of“
530
non-alcoholic drink pairing
58
cover charge
9
Salad
romaine lettuce, elderberry capers &
elderflower vinegar
local honey & dried mushrooms
Char from Bluntau Valley & Caviar
marinated char / Sigi Schatteiner
stock of Fürstenhof–whey, nut butter &
cabbage juice
confit potato, chive & caviar by Walter Grüll
Alpine Scallop
smoked egg yolk cream &
ox marrow mayonnaise
fermented garlic & dashi
Charcoal-sturgeon
lacquered sturgeon fillet from the Robatayaki grill
salted lemon & horseradish
young kohlrabi by Winkelhofer
spicy prawn & crab stock
Spring cabbage & sourdough
slow braised cabbage & cucumber
crispy organic spelt & cress
dried sourdough
“Homage to Dieter M.”
farm raised heritage chicken / Abtenau "Crepinette”
with chicken liver & truffle
peas, morels & clear chicken broth
Alpine milk & mountain pine
mountain pine ice cream, honey & snow
iced sour cream & tree powder
or
Selection of Cheese
Menu "Best of Alpine Cusine"
235
wine pairing
125
wine pairing „Best of2“
440
non-alcoholic drink pairing
58
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