Regular Menu

Chef de cuisine Hans Sobotka
recommends for lunch
a light menu
served in 3 oder 4 courses


ENDTENFANG-MENU

AT LUNCHTIME

Marinated salad of artichokes with red moullet and Bouillabaisse fond

Langoustine cream soup with ginger

Filet of venison mit pepper jus, chantereslles and cabbage

Jellied Champagne soup with summer berries and sour cream ice cream

4 courses Euro 44

3 courses Euro 33
(no rouget)


Tuesday to Friday from 12.00 to 14.00 o’clock