Wild Herbs in six Courses

Topic Weeks at Restaurant Pfistermühle

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.