Wild Herbs in six Courses
In spring, when the meadows are in bloom and the forests are green, we are all drawn out into nature. Even our creative minds at the Pfistermühle Restaurant like to leave the kitchen and go in search of fresh herbs.
Look forward to a culinary herb hike in six courses. Fresh, aromatic and artfully staged compositions will take you into the mysterious world of medicinal and spice plants.
Menu
SPICY BURRATA FROM TÖLZER KASLADEN WITH WILD HERB PESTO
tomato chutney | tomato gel | toasted "Sexy Alive" bread
WILD HERB SOUP
baked quail egg | egg yolk cream | shallots
WHITE ASPARAGUS RISOTTO
green asparagus tips | spring leek | mountain cheese | nut butter foam
BASIL SORBET
yuzu gel
SOUS-VIDE COOKED VEAL FILLET IN HERB COATING
carrot puree | young asparagus | pickled beetroot | rosemary jus
STRAWBERRY-VANILLA-MOUSSE
lemon thyme sud | strawberry gel | ginger ice cream | herbal air chocolate
Our wine recommendations to go with it:
2020 ROSÉ FROM THE STONE
Prieler, Burgenland
2020 SAUVIGNON BLANC
Mount Nelson, New Zealand
FROM 03.05. TO 25.06.2022 | EVERYWHERE FROM 17:00 P.M.
5-course menu: 85,00€ per person
6-course menu: 95,00€ per person
including Amuse Gueule
Reservations by phone at +49 89 23703 865 or simply online here.