our highlights of the chanterelle weeks
in addition to our a la carte menu
|Crema di canterelli, uovo morbido e porcini scottati con pane all’nduja
Cream of chanterelles, soft egg and sautéed porcini mushrooms with spicy bread
A C G
|Tartara di manzo con spuma di pecorino, ponzu e funghi croccanti
Beef tartare with pecorino mousse, soy sauce and crispy mushrooms
|Crema di funghi, peperoni croccanti e calamari
Mushrooms soup with crunchy peppers and squid
G L R
|Risotto con centrifuga di prezzemolo riduzione di soja e funghi croccanti
Risotto with parsley sauce, soy reduction and crispy mushrooms
F G L O
|Tagliatelle con cantarelli, guanciale e pomodorini
Tagliatelle pasta with chanterelles, bacon and cherry tomatoes
A G L O
|Trancio d’ombrina su crema di cantarelli e insalata di crauti rossi e piselli
Fried eagle fish on chanterelle sauce with salad of red sauerkraut and peas
|Costoletta di vitello crema di spinaci con cantarelli saltati
Juicy veal chops with spinach cream and sautéed chanterelles
|Bavarese al cioccolato bianco e crumble al cocco e insalatina di pesche
Bavarian white chocolate cream, chocolate crumble and peach salad
A C G
Information within the meaning of the Food Information Regulation to allergenic substances are at the restaurant
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.