valid from 18 June 2026
Seasonal Menu
by Head Chef Sebastian Andrée
Menu
Duck liver – lardo – apricot – almond
Kohlrabi – buttermilk – dill – summer truffle
Prawn – watermelon – pink ginger
Espresso with a scoop of vanilla ice cream
Raw milk cheese from the cheese board
Dark chocolate – cherry
Complete menu €119
5-course menu €109
4-course menu €99
3-course menu €89
Starters & Intermediate Courses
Confit veal shank carpaccio
Radish vinaigrette – garden herbs – mustard seed – buckwheat
€ 25
Summer salad
Marinated chanterelles – grilled apricot – roasted nuts
€ 21
Flame-seared red mullet
Aubergine caviar – capers – frisée
€ 24
Chilled melon soup
Air-dried farmhouse ham – fresh goat’s cheese – pine nuts
€ 19
Chanterelle risotto
White balsamic – crispy nettle
€ 24
Fine ribbon pasta
Calamari – saffron – fennel – lemon
€ 25
From the menu:
Duck liver – lardo – apricot – almond
€ 24
Kohlrabi – buttermilk – dill – summer truffle
€ 18
Prawn – watermelon – pink ginger
€ 19
Main Courses
Crispy courgette fritters
Chanterelles – young spinach leaves – hazelnut crumble – lemon beurre blanc
€ 29
John Dory fried in brown butter Samphire – cherry tomatoes – almonds
€ 45
Ibérico pork pluma Pimientos – crispy potato – salsa brava
€ 49
Pink-roasted Barbary duck breast Celeriac – port – cherries
€ 52
Grass-fed beef bavette for two, carved at your table
Potatoes – gorgonzola – green asparagus – arugula
€54 per person
From the menu:
Espresso with a scoop of vanilla ice cream
€ 54
Dessert & Käse
Café Affogato
ein Espresso mit einer Kugel Vanilleeis
€ 6
Café Gourmand
Espresso with a selection from our pâtisserie
€ 10
Gebrannte Vanille Créme – Crème brûlée – apricot – lavender – sour cream
€ 16
Panna Cotta – passion fruit – coconut
€ 16
Rohmilchkäse vom „Tölzer Kasladen“ – vom Brett am Tisch serviert
ab € 16
From the menu:
Dark chocolate – cherry
€ 16
