Gastwirtschaft Wolfsberger

Beef tartar served with pickled vegetables, butter and toast.

Caramelized goat cheese with beetroot, oranges and arugula.

Liver dumplings in a soup.

Cream of pumpkin soup with pumpkin seed oil and pumpkin seeds.

Martinigansl with potato dumplings and red cabbage or bacon cabbage.

Baked goose liver with potato lamb's lettuce salad and cranberries.

Beetroot dumplings with horseradish and fresh dill.

Penne with carrot-zucchini sauce, basil oil and Pecorino.

Spaghetti with pickled salmon trout, horseradish and dill.

Sea bass fillets with parsley potatoes and leaf salad.

Boiled shoulder of pork with soup vegetables, roasted potatoes, chive sauce and apple horseradish.

Zwiebelrostbraten with fried potatoes, onions and gherkin.

Half fried chicken with potato salad.

Baked young bull liver with mixed salad.

Roasted young bull liver in marjoram juice with parsley potatoes.

Grill platter with tzatziki, french fries and mixed salad.

Baked pork schnitzel with mixed salad.

Baked chicken schnitzel with mixed salad.

Chocolate mousse with wild berries and whipped cream.

Chestnut rice with whipped cream and pomegranate seeds.