our highlights of the pumpkin weeks
in addition to our a la carte menu
|Capesante tostate su salsa di zucca, porro fritto e gelatina di melograno
Roasted scallops on pumpkin cream, fried leek and pomegranate jelly
|Flan di zucca, bufalina e quenelle di melanzane
Pumpkin flan, buffalo mozzarella and dumplings from eggplant
|Zuppa di zucca con crostini
Cream of pumpkin soup with crouton
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|Risotto alla zucca e midollo, piccola tartara di cervo con polvere nocciole
Pumpkin pulp risotto, small deer tartare with hazelnut powder
|Gnocchi di zucca a vapore, porcini croccanti, formaggio robiola e aglio nero
Steamed pumpkin gnocchi, crispy porcini mushrooms, robiola cheese, and black garlic
|Sgombro marinato agli agrumi su crema di cime di rapa, zucca caramellata e polvere di cipolla affumicata
Mackerel marinated with citrus fruits on beet green cream, caramelized pumpkin and smoked onion powder
|Petto d’anatra, salsa al vino rosso, cubi di zucca grigliato e pak Choi
Duck breast, red wine sauce, grilled pumpkin cubes and pak choi
Information within the meaning of the Food Information Regulation to allergenic substances are at the restaurant
The pumpkin is one of the oldest plants in the world. Even in the Bible it is mentioned.
They originally come from Central and South America, where they were already cultivated 8000 years ago estimated by the natives of Peru and Mexico. They are even older than beans or corn.
Not too long ago, the pumpkin was considered a vegetable of poor people. Today he is even in the award-winning restaurant on the plate. It tastes, is healthy, and from its seeds, the quality pumpkin seed oil is also obtained.
Pumpkins come in a variety of shapes, colors and sizes: from round, flat, oval, oblong to bottle-shaped; white, cream, light yellow to dark orange, light to dark green, striped or mottled; tennis ball up small feet tall. The color of the flesh can vary from white to yellowish, light green to orange. Season have pumpkins in Austria from September to March (incl. Stock). Stored correctly, it can be eaten until the spring.