Ristorante Al Borgo

chanterelle weeks

our highlights of the chanterelle weeks

in addition to our a la carte menu

Insalata di canterelli marinati su fonduta di burrata con pane croccante
Salad of Marinated chanterelle on burrata fondue with crispy bread
EUR 12,30
G N
Uovo morbido con spuma di pecorino, cantarelli saltati e chips di riso allo zafferano
Soft egg on pecorino mousse with sautéed chanterelles and saffron rice chips
EUR 10,60
C G
Ravioli al salmone con cantarelli e dragoncello e pomodorini confit
Salmon ravioli with chanterelles, tarragon, and cherry tomatoes confit
EUR 12,20
C D
Tagliatelle con canterelli e straccetti di manzo e crumble alle erbe
Tagliatelle with chanterelles, beef strips and herb sprinkles
EUR 12,90
C
San Pietro su crema di porro e zenzero con cantarelli saltati e Mayo ai crostacei
Petersfish on leek and ginger cream with sautéed chanterelles and crustacean mayonnaise
EUR 21,50
B C D
Entrecôte di Manzo con cantarelli in salsa bruna con pure di sedano rapa
Beef entrecôte with chanterelles, beef jus and celery puree
EUR 23,10
L

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.