Menu of the week

starter

Carpaccio and tatar from the Marinated milk calf

Forest mushroom panzanella / crustacean mayonnaise / horseradish

 

soup

Lamb’s lettuce foam soup

tranche of Norwegian fjord salmon / caviar / mango – papaya chutney

 

intermediate course


main course


Pink roasted back of local wild rabbit

carrots / melon / red quinoa

 

cheese

Tart from matured „Halsbrücker“ mountain cheese

Port wine / mustard / figs

 

dessert

Stresa’s „Kaiserschmarrn“

caramelised „Schmarrn“ / currant / meringue / chocolate / vanilla

 

 

3 – course – menu

49 €

4 – course – menu

59 €

5 – course – menu 

68 €

6 – course – menu

75 €

menu of the week for vegetarians

starter

Pickled winter vegetables

cottage cheese / beetroot / orange / baby spinach

 

soup

Celery cream soup

stewed beetroot / boiled cherries

 

intermediate course

Backed tempura vegetables

sauce grenoble / parsley pearl barley

 

main course

Ravioli stuffed with walnut and fig

truffled pointed cabbage / grilled mushrooms

cheese

Tart from matured „Halsbrücker“ mountain cheese

Port wine / mustard / figs

dessert

Stresa’s „Kaiserschmarrn“

caramelised „Schmarrn“ / currant / meringue / chocolate / vanilla

3 – course – menu

39 €

4 – course – menu

47 €

5 – course – menu 

55 €

6 – course – menu

62 €

On request we are happy to advise you the appropriate wines to accompany our dishes.