Gasthaus Helmut

Beef and beetroot with shiso, pickled radish, snow mushrooms, wasabi and caviar.

Caramelized pork belly with brioche waffle, curry cucumber jam and smoked eel.

Rutabaga soup with parsley velouté and pickled onions.

Sponge cake made of condensed milk, espresso and coconut blossom sugar with stewed pineapple and vanilla ice cream.

Flambéed diplomat pudding made of brioche, hay milk and cane sugar with apricot compote.

Fruit sorbet, topped with sparkling wine.

Tête de Moine cheese with smoked almonds, pear compote and puff pastry croquant.

Icelandic char with artichoke, ox mouth ragout, wild herb salad and tomato beurre blanc.

Fried octopus with apple horseradish salad, star anise foam, gremolata and potato blood sausage mash.

Roasted cauliflower with nut butter and mashed potatoes.

Breaded pork loin with Gruyère, cranberries and coleslaw.

Porcini mushroom ravioli with peach, salted almond cream and parmesan foam.