Viennese Tafelspitz 2.0
Menu
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TAPAS & SNACKS
„La Gilda“
Wood Mackerel | Chimichurri | Tomato
Foie Gras | Green Apple | Sanfilippo Anchovy
Kingcrab | Joselito | Lágrimas
BREAD & BUTTER
Bread by Christian Klein & Julius Brantner | Vienna / Munich
Butter made by Jean-Yves Bordier | Saint-Malo
Olive Oil „Cuvée Amador“ made by Castillo de Canena | Jaén
MOMENTUM
NORWAY LOBSTER
Melipona-Honey | Pomelo | Jalapeño
PATAGONIAN TOOTHFISH
Kohlrabi | Dill | Buckwheat
SCALLOPS
Sweetbread | Perigord-Truffel | Chervil Bulb
Atlantic Turbot "a La Meuniere"
Meyer Lemon | Parsley | Miyazaki-Beef
MALAGA STRAWBERRY
Goat Milk I Rhubarb I Basil
"GATO MALLORQUIN"
Almonds | Saffron | Pineapple
PEQUEÑAS LOCURAS
Popcorn | Nori | Miso
Apfelstrudel 2.0 | no Raisins
TI RA MI SU
White Chocolate | Hazelnuts | Truffle
„Mozartkugel“ Deconstructed
price
set menu: three hundred and ninety-five euros