our highlights of the pumpkin weeks
in addition to our a la carte menu
|Carpaccio di manzo marinato con zucca e crema di pecorino e tartufo
Marinated beef carpaccio with pumpkin and pecorino truffle cream
|Polipo scottato su pure di zucca, verdure croccanti e riduzione all’agrodolce
Warm octopus on pumpkin puree with crunchy vegetables and sweet-sour sauce
|Crema di zucca con cubetti di tonno marinato
Pumpkin soup with marinated tuna cubes
D G L
|Risotto alla zucca e gorgonzola con polvere d’Amaretti
Pumpkin risotto with gorgonzola cheese and amaretti dust
G L O
|Tagliatelle con zucca, calamari e foglie di senape
Tagliatelle with pumpkin, squid and mustard leaves
A C G L O R
|Tonno in crosta di tramezzino con millefoglie di zucca
Tuna steak in a crust of tramezzino bred with pumpkin millefeuille
A D L
|Animelle di vitello su crema di zucca, crumble piccante e riduzione di aceto di mele
Sweetbreads on pumpkin cream, spicy sprinkles and apple cider vinegar reduction
G L N
|Panna cotta alla zucca con crema di cioccolato e vino Amarone
Pumpkin Panna Cotta with chocolate-Amarone wine sauce
A C G
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.