Ristorante Al Borgo

lamb weeks

our highlights for the lambweeks

in addition to our a la carte menu

Carpaccio d´agnello con dressing allo yogurt e spuma di piselli
Lamb Carpaccio with yogurt gravy and green peas foam
EUR 10,40
G
Rollé d’agnello di olive e asiago con sauté di pomodorini, capperi e melanzane
Lamb roulade from olives asiago cheese with cherry tomatoes, capers and aubergine sauté
EUR 9,60
A C G O
Tagliatelle con ragù d’agnello e carciofi
Tagliatelle with lamb ragout and artichokes
EUR 10,80
A C G L O
Risotto con barbabietole rosse, agnello, nocciola e pecorino
Beetroots Risotto with lamb, walnuts and pecorino
EUR 11,10
E G L
Stinco d´agnello alla salsa di ginepro con polenta
Lamb shank with juniper sauce and polenta
EUR 18,50
A G L O
Medaglioni d´agnello in crosta di pistacchi e erbe con puré di patate
Lamb hib steak crusted with pistachios and herbs with mashed potatoes
EUR 19,80
A G L O
Bavarese alle mandorle con salsa allo zafferano e biscotto alla liquerizia
Almond-Bavarian cream with saffron sauce and liquorice biscuit
EUR 6,30
A E

Information within the meaning of the Food Information Regulation to allergenic substances are at the restaurant


about lambs

LammwochenLamb is becoming increasingly popular. Gourmet food and nutrition-conscious have long recognized as exceptionally digestible and aromatic meat and this is how diverse it ways of eating these. Now for Easter has the Lamb high season because of the roast lamb is considered by many as a traditional Easter food. The origin of this tradition is thousands of years back. As Jesus with the disciples celebrated the Last Supper, there was also lamb. Christianity took over this tradition, and began at the end of Lent and at Easter to eat lamb.

The Celts used wild garlic to come with his forces to go into battle; still adorns leeks (originally Ramson) the Welsh coat of arms. A witches onion soup, cooked in the Walpurgisnacht is, according to an old popular belief, incidentally, keep away evil spirits. but

The tradition of Easter roast lamb also has very practical reasons: The sheep was one of the first pets people. It provided meat, but also milk and wool. In addition, lamb is very digestible, and that is after the long fast phase also an important aspect. Meat of young lambs has a unique, delicately spicy and yet unobtrusive flavor. In addition, due to its high nutritional value, it makes a major contribution to a balanced and healthy diet.