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Appetisers
Traditional "Brettljause"
- small 9,80
big 13,80
Variation of traditional cold cuts, cheeses, spreads, pickeled vegetables and bread
Farmer salad
- 13.5
with smoked trout and beetroots
Yoghurt vegetable terrine in aspic
- 9.6
with lettuce and vinegar onions
Marinated beef salad
- 12.4
with pumpkin seed oil, red onions and bread
Soups
„Old Viennese pot"
- 6.8
with boiled beef, bacon dumpling and vegetables
Cream of pumpkin soup
- 5.5
Beef broth
- 4.5
with sliced pancakes or semolina dumplings
Main Course
Boiled beef
- 17.5
with cream spinach, roasted potatoes
and apple horseradish
Roasted trout
- 18.5
with parsley potatoes and mixed salad
6 Nürnberger sausages
- 11.5
with sauerkraut and boiled potatoes
Roasted veal liver
- 15.5
with mashed potatoes, onions and mixed salad
Traditional vension ragout
- 16.9
with bread dumplings & mountain cranberries
Homemade ribbon noodles
- 11.5
with braised pumpkin & pumpkin seed oil
Fried sausage "Salzburg style"
- 13.9
with sauerkraut and parsley potatoes
Classics
Original „Viennese Schnitzel"
- 24
with parsley potatoes and mixed salad
Pork schnitzel „Viennese Style"
- 17.5
With potato-lamb lattuce salad
Chicken „Viennese Style
- 19.8
Free-range chicken from the Waldviertl region
with parsley potatoes and mixed salad
Dessert
Traditional „Kaiserschmarren"
- 11.5
Chopped fluffy pancakes with stewed plums
Traditional „Salzburg Nockerl"
- 15.5
with lingonberries
Homemade applestrudel
- 6
with whipped cream
Famous house speciality „ Rigó Jancsi"
- 5.5
Classic panckes
- 6
with apricot jam
Mousse of chestnut
- 8
with sour cherries
Every Wednesday
House marinated oven-fresh spare ribs
- 13.5
with potato wedges and two home-made dips
Every Sunday
Sunday roast
- 12.9
with side dishes oft he day and salad