We refine our soup with a touch of Original Styrian pumpkin seed oil.
We refine our soup with a touch of Original Styrian pumpkin seed oil
starters and soups
Crossing culinary borders already happened during the Austrian Monarchy. This roast beef is a reminiscence of the magnate dynasty of the Esterházys
Bourgeoise style, i.e. the roulade is filled with bacon, pickled cucumber, onions and mustard.
Gulyás dates back to the Nomadic lives of the ancient Magyars. This ‘shepherds’ dish’ thankfully was preserved and further developed until modern times.
SALADS – REGIONAL, SEASONAL AND VITAL
Colourful salad mix with herbs, in mustard-pumpkin seed oil dressing, with mountain cheese and baked strips of veal. With ‘Specht’ dressing, French dressing or American dressing
Fresh green salad with feta cheese, ham and duck breast. With ‘Specht’ dressing, French dressing or American dressing
With ‘Specht’ dressing, French dressing or American dressing
VEGETARIAN, VEGAN & Salads
VEGETARIAN OR VEGAN FOR YOU?
Homemade and filled by hand, we serve this dish with wild asparagus and walnuts.
The Austrian pancake has been a favourite of the Viennese cuisine since the 19th century.
The original type of strudel resembles a water vortex, which is called ‘Strudel’ in German. Hence, the German name. The oldest strudel recipe (turnip strudel) dates back to 1696 and is safely guarded in the Vienna City Hall. However, our chef prefers to use pears for the strudel.