our highlights of the chanterelle weeks
in addition to our a la carte menu
| Tartara di manzo, spugna al prezzemolo, cantarelli croccanti e salsa ponzù Beef tartare with crispy chanterelle, parsley sponge and ponzù sauce |
EUR 13,80 C F |
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| Insalata mista con cantarelli e carciofi, terra di funghi, cioccolato bianco grattugiato Mixed salad with chanterelle, artichokes, mushroom crumble and grated white chocolate |
EUR 10,60 L |
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| Zuppa di funghi con spuma di pecorino Mushroom soup with pecorino mousse |
EUR 5,90 G |
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| Raviolo viola al ripieno di funghi e caprino con salsa di vongole Purple ravioli filled with mushrooms and goat cheese on Venus shell sauce |
EUR 12,20 A G R |
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| Pappardelle al ragù d’agnello, cantarelli con tartufo nero “Scorzone” Pappardelle with lamb ragout, chanterelle and black summer truffle |
EUR 12,90 A C G |
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| San Pietro in manto di cavolo, cantarelli, salsa di crostacei e aria di camomilla Petersfish in cabbage coat, chanterelles, shellfish sauce and chamomile foam |
EUR 21,50 B |
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| Agnello ripieno ai funghi, spuma di barbabietola, fungo fritto con salsa Lamb with mushrooms stuffed, beetroot foam and fried mushroom with sauce |
EUR 23,10 A E G |
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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