our highlights of the chanterelle weeks
in addition to our a la carte menu
Information within the meaning of the Food Information Regulation to allergenic substances are at the restaurant
about chanterelle
They have season again and are fresh from the local forests: the delicious chanterelle.
The "real chanterelle", as this popular edible mushroom is also called, but we appreciate all its unique taste and its use for numerous mushroom dishes. However, one should observe that the little mushrooms are a little hard to digest: Treat yourself therefore prefer smaller quantities and for more in the season when a large dose at once.
The chanterelle is growing in Austria from July to September and is a fungus with yolk until golden yellow color, whose hat usually 2 - has 9 cm in diameter. The hat has a first hemispherical domed shape to that later evert itself to the hopper and eventually gets an irregular wavy brim.
The fungus flesh is usually determined crisp, whitish to pale yellow and has a mild taste.
The chanterelle is often a symbiosis with various needle and Laubäumen and grows mostly on moderately dry and nutrient-poor soils. Rarely does one find a fungus alone, often in groups on only sparsely covered by mosses slopes and blueberry bushes.
Ristorante Al Borgo