Contemporary European
Michelin 2*
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9 / 10
View of the entry. Notice the fantastic sculptures at the entrance.
Tabletop sculpture
Baked Sardine over Creamy Cucumber
Confit Dover Sole with marinated eggplants and horseradish beans
Roasted Lobster with melon, ravioli, basil oil and crustacean cream
Brown Trout with saffron-curry purée and lime-fennel frond
Pumpkin-curry soup
Medallions of Venison saddle with chanterelles, cabbage, and brioche nockerl
Cheese course - Vieux boulogne with Bavarian Williams pear
chocolate soufflé with raspberries
Austrian Apricot panna cotta with passion fruit and coffee ice creams
petit fours... bottom row, second from right is Bienenstich (“beesting”) which is a famous German cake... a new one for me
