Ristorante Al Borgo

chanterelle weeks

our highlights of the chanterelle weeks

in addition to our a la carte menu

Magatello marinato con insalatina di cantarelli e clorofilla di prezzemolo
Thin marinated beef with chanterelles salad and chlorophyll of parsley
EUR 12,80
Insalata mista con cantarelli, calamari e pezzettini di guanciale croccante
Mixed salad with chanterelles, calamari and tiny pieces of crispy bacon
EUR 10,60
R
Crema di canterelli, uovo morbido e porcini scottati con pane all’nduja
Cream of chanterelles, soft egg and sautéed porcini mushrooms with spicy bread
EUR 9,60
A C G L
Risotto con cantarelli, vongole e prezzemolo
Risotto with chanterelles, clams and parsley
EUR 12,50
G L O R
Tagliatelle con ragù di coniglio e cantarelli
Tagliatelle pasta with rabbit ragout and chanterelles
EUR 10,80
A G L O
Turbante d’orata su crema di cantarelli, e pure di patate al prezzemolo
Turret of seabream fillet on chanterelles cream and parsley mashed potatoes
EUR 21,80
D G
Lingua di vitello ai mirtilli con cantarelli saltati
Roasted veal tongue with blueberries and sautéed chanterelles
EUR 17,90
G L O
Mousse al cioccolato con salsa al caramello salato
Chocolate mousse with salted caramel cream
EUR 6,40
C G

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


about chanterelle

Al Borgo Chanterelle weeks 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.