Caupona

Pancake served with a chocolate sauce.

Half baguette accompanied by butter, jam or honey.

Fromage blanc served with cereals and fruit.

Omelette composed of mushrooms, bacon, onion and gruyère.

Chicken escalope with morel cream, fries and salad.

Entrecôte served with fries, salad and summer truffle butter.

Veal schnitzel with morel cream, accompanied by fries or spätzle.

Venison stew with small onions and spices, served with spätzle.

Braised sweet potato served with hummus, hazelnut pieces and arugula.

Pumpkin velouté sprinkled with hazelnut pieces.

Fleischkiechle with forest sauce and spätzle.

Foie gras medallion with roasted fig, fig jam and Vollkorn bread.

Dish with cream, onions and bacon bits.

Gratin dish with cream, onions, bacon bits and emmental.

Dish composed of summer truffle, parmesan and arugula.

Button mushrooms gratinated with cream, onions, bacon bits and emmental.

Munster prepared with cream, onions and bacon bits.

Pumpkin with cream, onions, hazelnuts and arugula.

Salad with breaded chicken, parmesan, beetroot and fromage blanc.

Plain dish accompanied by bibeleskäs and salad.

Serrano ham served with bibeleskäs and salad.

Salmon served with smoked salmon, bibeleskäs and salad.

Chocolate lava cake served with custard and vanilla ice cream.

Dame blanche composed of vanilla ice cream, chocolate topping and whipped cream.

Cheesecake accompanied by a red fruit coulis.

Apple and raisin strudel served with vanilla ice cream and custard.

Iced kougelhopf with Gewurztraminer pomace.