À la carte


Please feel free to ask us for further vegetarian or vegan dishes.
CRISPY AND FRESH
Big handmade bread with homemade butter 5.30
Small handmade bread with homemade butter 4.10

STARTER
Cannelloni of the saddle from the young beef with marinated early vegetable, sesame and leek smoky oil 17.20
Salad of wild herbs with crispy kohlrabi and goat cream cheese 13.20
Marinated asparagus from the Marcheld with chive, yolk cream, reduced cream and linseeds 15.20

SOUP
Beef consommé with fresh chive 
- Semolina dumplings with bone marrow   5.80
- Kaspressknödel with mountain cheese 5.80
Cream soup of stinging nettles with butter milk and buckwheat 7.80
Recommended with Alpine sturgeon caviar from the Steyrland 5 g 16.00

MAIN DISH
Saddle from young caddle with crispy potatoe tarte, herb aioli and rosted heart of the salad 35.80
Schnitzel with parsley potatoes and homemade cranberry jam
- Pork 17.40
- Veal 24.80
- Salad 5.10

Pikeperch wild catch from the Wallersee with early cabbage, lemon from Amalfi and chickpeas 34.80
Homemade pasta of spelt with wild garlic and matured mountain cheese from Höflmaier 21.60
Asparagus from the Marchfeld with parlsey potatoes, Sauce Hollandaise and butter crumbs 23.80

DESSERT
Caramelized farmer's milk with Douglas firs, rye ice cream and vanilla 15.60
White chocolate cream with pickled rhubarb, wood sorrel and yuzu 16.20
Forthuber's selection of cheese with homemade chutney and baked "Topfenmaus" doughnut 15.90