Menu
of Sara and Mathias
We only use top-quality products and fresh preparation is very important to us. That is why we use products from, among other things, our herb garden and our organic vegetable garden, and we source pork, beef and lamb from local farmers.
You can also enjoy home-made fruit juices. Wine lovers will appreciate the wine cellar's assortment of around 200 wines, or they can get excited about our 'Solaris' white wine, which grows behind the house at 1,170 metres above sea level.
Two chefs
One philosophy
Veal head, red onion, vinaigrette 14.50
Garden cabbage with speck 6.50
To share at the center of the table…
“Roascht” & pancetta
Pita bread with larch pesto
Pork coppa
Donkey meringue (Asini di Manute, Friuli)
Sweet-and-sour zucchini
Pickled vegetables & red spinach
32.00
Main Dishes
Liver dumplings in broth 15.00
Whole wheat tagliatelle with lamb ragù 16.00
“Herrengröstel” with cabbage and speck 22.00
Cheese selection with homemade mustards, rye and seed bread 17.00
Graukäse (Knollhof, Lappago), red onion and dark rye bread 9.50
Desserts
Angelica dessert 8.50
Ricotta gnocchi with rhubarb compote and fresh strawberries 11.00
Menu – Mathias & Sara
Starters
Swiss chard omelette, herb salad, preserved vegetables, buttermilk 16.00
Marinated trout carpaccio, rhubarb, woodruff, fir, lime pepper 17.00
First Courses
Pansotti filled with nettles and goat ricotta, mushroom beurre blanc and brown butter, walnut, ground ivy 18.50
Udon noodles, fish broth, elderflower, dandelion, fir 18.50
Spätzle, wild garlic, wild herbs, flax and sunflower seeds, smoked cheese (Anup, Landris Formaggi) 18.50
Main Courses
Grilled char fillet, lovage, Swiss chard, peas, broad beans, gooseberries, smoked eggs 30.00
Roast beef, local tomatoes, yogurt sauce, dill, and mint 28.00
Beef saddle, chimichurri, marrow, pak choi 32.00
Desserts
“Biancomangiare” with Anterivo lupin 10.00
Kaiserschmarren, cherry “Cheng”, fiordilatte ice cream 12.00