Ristorante Al Borgo

chanterelle weeks

our highlights of the chanterelle weeks

in addition to our a la carte menu

Tartara di manzo con gel di mango e cantarelli al forno
Beef tartare with mango gel and sautéed chanterelles
EUR 14,50
Insalatina di carciofi e cantarelli con salsa d’aglio nero e briciole di cioccolato bianco
Artichoke and chanterelle salad with black garlic sauce and white chocolate shavings
EUR 11,10
G
Crema di funghi misti con fonduta di gorgonzola
Mixed mushroom soup with gorgonzola fondue
EUR 6,50
G L
Tagliatelle con canterelli e straccetti di manzo e crumble alle erbe
Tagliatelle with chanterelles, beef strips and herb sprinkles
EUR 14,50
A C G L
Spaghetti con gamberi, cantarelli e zafferano
Spaghetti with prawns, chanterelles and saffron
EUR 13,60
A B L
Filetto di rombo alla griglia con cantarelli saltati e morbido di carote
Grilled turbot fillet with sautéed chanterelles and soft carrots
EUR 24,30
D L
Coniglio al forno con flan di cantarelli e pesche sciroppate
Baked rabbit with Chanterelles flan and peaches in syrup
EUR 20,30
C G L O

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.