Restaurant 1809

French fries served with ketchup and mayonnaise.

Pork schnitzel Vienna style with french fries.

Vitello tonnato in tuna cream with capers, lemon and olive oil.

Large salad plate with tomatoes, cucumbers, corn, carrots and radishes.

Tyrolean cheese spätzle with three organic cheeses, roasted onions and chives.

Pork fillet medallions in mushroom cream sauce with bacon and egg spätzle.

Seasonal fruits with homemade strawberry sorbet.

Mango cake with coconut base and mint pesto.

Chocolate cake with whipped cream and hazelnut ice cream.

Lemon quark cream with forest berry ragout.

Nougat mousse with raspberries and chocolate soil.

Salad plate with Datterini tomatoes, dressing as well as optional bacon or egg.

Vitello tonnato with tuna sauce, capers and lemon.

Beef Tartar with butter, capers, red onions, mustard mayonnaise and toast bread.

Salad plate with French dressing and pumpkin seed oil.

Beef consommé with root vegetables, chives and optional herb fritters or semolina dumplings.

Tomato cream soup with basil and bread croutons.

Vegetable broth with garnish and fresh chives.

Garlic cream soup with croutons and chives.

Corn chicken Suprême on parmesan polenta with red wine reduction and tomato-zucchini vegetables.

Boiled Tafelspitz with creamed spinach, roasted potatoes, apple horseradish and chive sauce.

Braised veal cheeks on potato puree with carrot vegetables, cress and natural juice.

Tyrolean Gröstl from beef Tafelspitz with fried egg, chives and cabbage salad.

Creamy sliced meat in Szegediner style with napkin dumpling.

Pork schnitzel with parsley potatoes or french fries.

Onion roast beef from sirloin with butter spätzle.

Fried salmon fillet with grilled vegetables, sour cream dip and fried potatoes.

Parmesan risotto with Mediterranean vegetables and Pesto Rosso.

Cheese spätzle with roasted onions.

Spinach dumplings on tomato-basil ragout.

Spinach quark Schlutzkrapferl with brown nut butter and parmesan.

Fruit-berry salad with lemon sorbet.

Chocolate mousse in a glass.

Lemon quark cream with raspberry ragout.