Margarete

Pumpkin soup with coconut milk and Styrian pumpkin seed oil.

Potato soup with seven herbs and purple potatoes.

Handkäs served with apple mustard and walnuts.

Falafel with beetroot hummus and Taggiasca olives.

Burrata with yellow beets, medlar and sourdough bread.

Beef crudo with hibiscus, hazelnut and Belper Knolle.

Pointed cabbage with pumpkin puree, apricot pepper roast and cashews.

Pulpo with brioche, bonito and kimchi.

Caesar Salad with jerk corn chicken and almond granola.

Sweet potato with kimchi, peanuts and wasabi.

Label Rouge salmon with spelt salad and tomato colatura.

Lamb shank with carrots, Jerusalem artichoke and bergamot beech leaf mushrooms.

Roast beef with romaine heart, green sauce and root vegetables.

Mussels with french fries, garlic mayonnaise and lemon.

Three desserts chosen by the kitchen staff on a tiered stand.

Pavlova with mascarpone and pumpkin.

Chocolate tart with ginger and oats.