our highlights of the chanterelle weeks
in addition to our a la carte menu
| Carpaccio di anatra affumicata con Mayo agli agrumi, cantarelli scottati e crescione Smoked duck carpaccio with citrus mayonnaise, fried chanterelles and watercress |
EUR 16,90 C O |
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| Gazpacho di pomodoro e fragole, stracciatella, cantarelli tostati e germogli di basilico Tomato and strawberry gazpacho, stracciatella cheese, roasted chanterelles and basil sprouts |
EUR 13,50 G O |
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| Rigatoni, salsa di grana e arance, cantarelli, anatra confit e goccie di mostarda al mandarino Rigatoni, Parmesan-orange cream, duck confit, chanterelle and mandarin orange juice drops |
EUR 16,50 A G M O |
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| Tagliatelle verdi con vongole, cantarelli, salsa di parmigiano e gel di limone Green tagliatelle with clams, chanterelle mushrooms, Parmesan sauce and lemon gel |
EUR 15,50 E G O R |
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| Filetto di branzino, cantarelli al gratin su cremoso di carote all’arancio e salsa di melograno Sea bass fillet with chanterelle gratin on carrot-orange purée and pomegranate sauce |
EUR 27,90 D G |
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| Filetto di maiale (CBT) glassato al jeux de beef con patate novelle e cantarelli Glazed pork fillet (CBT) in Jeux de Beef with new potatoes and chanterelles |
EUR 22,00 A G O |
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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