Lightness,
to taste.

Local grain tartlet Eisathhof
Fresh goat cheese ▪ vegetables ▪ wild herbs ▪ cucumber and wood sorrel gelée

 

Beetroot essence Eisathhof
Beetroot in various consistencies ▪ yogurt ▪ sweet woodruff

 

Char from Val Passiria Schiefer
Cooked in an alpine herb tea ▪ served in a nettle taco ▪ char roe ▪ aromatic herbs ▪ fir powder

 

Veal variation Biohof Oberwerkstatt
Cooked at low temperature ▪ grilled ▪ braised ▪ gelée ▪ bone marrow cream and sauce ▪ Jerusalem artichoke in various consistencies

 

Selection of cheeses from Ega valley Eggental
Accompanied by stone pine honey ▪ pumpkin chutney ▪ bread with fresh fruit ▪ bread chips

 

Walnut cheesecake
Hemp ice cream

 

Four courses: choice between meat or fish / cheese or dessert

Appetizer

Local grain tartlet ▪ fresh goat cheese ▪ baby vegetables ▪ wild herbs ▪ cucumber and sorrel gelée

Venison tartare ▪ buttermilk waffle ▪ wild herbs ▪ river prawn ▪ hazelnut ▪ eggs

 

First Course

Beetroot essence ▪ beetroot in various textures ▪ yogurt ▪ sweet woodruff

Potato and nettle gnocchi ▪ filled with venison cheek ▪ elderflower

 

Main Course

Veal variation ▪ slow-cooked ▪ grilled ▪ braised ▪ gelée ▪ marrow cream and sauce ▪ Jerusalem artichoke in various textures

Val Passiria char, cooked in an alpine herb tea, served in a nettle wrap ▪ char roe ▪ aromatic herbs ▪ spruce powder

 

Dessert

Selection of Val d’Ega cheeses ▪ accompanied by Swiss pine honey ▪ pumpkin chutney ▪ fresh fruit bread ▪ bread chips

Walnut cheesecake ▪ hemp ice cream