Our menu is full of “good old” classics, which – reinterpreted a little – will provide some surprises. Out of love for our homeland, we source all ingredients from the region and cook with herbs from our own herb garden. We wish you “an Guadn.”

Tartar of young bull fillet 14,5
truffle mayo | quail egg | caper | roasted bread | chives

Stuffed courgette flower 11,5
goat cheese nougat | hazelnut | fig mustard

Pickled salmon trout from Schliersee fishery 13
horseradish | fried grated potatoes | trout caviar | apple chutney

Little savage 6
wild herb salad | roasted seeds | pomegranate | balsamic dressing

Beef consommé 6,5
herb fritters | root vegetable

The big wild „Schwammerl“ 14,5
wild herb salad | south tyrolean bacon | mushrooms
mountain cheese | balsamic dressing

The bid wild „Spargel“ 14,-
wild herb salad | white asparagus l pomegranate
roasted seeds | honey mustard dressing

Dumpling trio 15,5
wild garlic | nettle | carrot

Baked eggplant 16,5
peanut | green onion | pumpkin seed

Char fillet from the Schliersee fishery 22,5
celery purée | fennel and orange salad | sherry dressing

Corn chicken 18,-
cicken gravy | king oyster mushrooms | nut butter mashed potatoes | shallot

Wiener Schnitzel of bavarian veal 24,5
potato-radish salad | cowberry

Fillet of austrian organic beef 35,-
port wine onions | green asparagus | herb gnocchi

Iberico acorn-fed pork loin 29,-
madeira sauce | almond brokkolini | sweet potato purée

Homemade cream puffs 8,-
lemon thyme | bitter chocolate

Chocolate tarte 7,-
vanilla ice cream | berries

Iced crème brûlée 6,5
cassis sorbet | crumble

with homemade wild herb salt | crème fraîche | mountain cheese
2 pieces / 12,-

green onion | bacon

potatoes | truffle

courgette | dried tomatoes

mushroom | green onion | pesto