À la carte

Please feel free to ask us for further vegetarian or vegan dishes.
Big handmade bread with homemade butter 4.60
Small handmade bread with homemade butte 3.40

Young quail with cassoulet of beans, salty lemon and malt 15.60
Ravioli by porcini mushrooms with young spinach, Boule de Belp (Swiss cheese) and roasted onion jus 16.10
Turnip with rosehip, hazelnut, quince and purslane 15,10

Beef consommé with fresh chive 
- Semolina dumplings with bone marrow 4.80
- Kaspressknödel with mountain cheese 4.80
Tomato cream soup with olive tapenade and ciabatta chip 6.50

Saddle from the young caddle with Höflmaier crème fraiche, potatoes and paprika 30.80
Schnitzel with parsley potatoes and homemade cranberry jam
- Pork 16.90
- Veal 21.80
- Salad 4.60
Pikeperch from the Wallersee with chard and corn 29.40
Vegan homemade pasta with wild mushrooms and parsley 18.60
Forthuber’s fregola bowl with pumpkin, miso and chilli 19.80

Salty caramel mousse with stewed plums , nut butter and vanilla 13,80
Ildefonso made from mocca and almond with blackberry and baiser 15.20
Forthuber’s selection of cheese with nut bread and homemade chutney 14.90