our highlights of the chanterelle weeks
in addition to our a la carte menu
|Carpaccio di Manzo con Mayo al tartufo, cantarelli scottati e crescione
Beef carpaccio with truffle mayonnaise, fried chanterelles and watercress
|Insalata mista con cantarelli, pomodorini, fiocchi di grana e veli di pane alla cipolla di tropea
Salad with chanterelle, cherry tomatoes, parmesan flakes and bridal veil with onion flavor
|Cremosa di funghi misti con fonduta di taleggio e chips di guanciale
Mushroom soup with Taleggio fondue and bacon chips
|Pappardelle con punte di manzo, canterelli, piselli, cipolla tropea, mantecati al grana
Pappardelle with beef tips, chanterelles, peas, red onions all bound with parmesan
C G O
|Tagliolini alle vongole, cantarelli e pecorino sardo
Tagliolini with clams, chanterelles and Sardinian pecorino (sheep cheese)
D G O
|Filetto di Branzino fiammato, cantarelli al gratin su cremoso di carote gialle all’arancio
Flamed sea bass fillet, chanterelles au gratin on yellow carrot cream with orange flavour
|Filetto di manzo, cantarelli glassati al Jeux de Beef e balsamico con pesche gialle scottate
Beef tenderloin glazed with jeux de beef, chanterelles and balsamic vinegar with yellow peaches
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.