Zum Martin Sepp

Beef tartare served with small or large portions of baguette.

Three homemade vegetarian spreads.

Whole cold blood sausage served with mustard, horseradish, and homemade bread.

Assorted snacks including Liptauer, bacon, blood sausage, and mountain cheese.

Appetizer platter with beef tartare, roasted pumpkin on wild herb salad, and snacks, served with bread.

Beef soup served with a choice of liver dumpling, semolina dumpling, or herb fritters.

Bowl containing fried goat cheese, sweet potatoes, arugula, and lamb's lettuce.

Bowl with red cabbage, lettuce, plums, nuts, pumpkin, and sweet potato cream, with tofu or chicken.

Various salads from the buffet, available in small or large portions.

Spinach dumplings served with butter and parmesan shavings.

Organic egg omelet prepared with vegetables and fresh herbs.

Whole fresh local trout served with organic parsley potatoes.

Platter with meat patties, pork roast, schnitzel, wok vegetables, organic potatoes, and mixed salad.

Crispy pork belly served with sauerkraut and dumplings.

Sausage served with wine cabbage and fig mustard.

Blood sausage served with sauerkraut and rösti.

Pan-fried veal schnitzel.

Organic beef goulash served with bread dumplings.

Boiled organic beef served with creamed spinach, organic potatoes, and apple horseradish.

Soup additions including liver dumpling, semolina dumpling, or herb fritters.

Organic beef roast served with sautéed and roasted onions and organic potatoes.

Half roasted chicken with parsley and homemade potato salad.

Pan-fried pork or chicken schnitzel served with organic parsley potatoes.

Burger served with organic potato wedges.

Fried organic veal fillet served with potato and lamb's lettuce salad.

Organic veal cheek served with bread dumplings.

Homemade apple strudel made with Styrian apples.

Pancakes served with apricot jam, chocolate, nuts, and whipped cream.

Shredded pancakes served with plum compote.

Warm chocolate cake served with homemade milk chocolate sauce and whipped cream.

Curd dumplings served with apricot compote.

Espresso served with vanilla ice cream.

Five varieties of local alpine cheese served with homemade bread.

Roasted pumpkin served on a wild herb salad.

Pumpkin soup topped with pumpkin straw.

Classic goose soup served with bread dumplings.

Goose served with red cabbage or bacon cabbage salad, dumplings, and caramelized chestnuts.

Goose roast served with organic fried egg and red cabbage salad.

Goose liver in port wine sauce served with celery-apple puree.

Pheasant served with chicory and polenta.

Venison ragout with porcini mushrooms, root vegetables, and bread dumplings.

Vegetable cabbage roll served with tomato-pepper sauce and parsley potatoes.

Poppy seed and curd bake served with pear compote.

Baked apple slices with cinnamon and sugar.

Goose liver mousse served with quince jelly and toasted baguette.

Goose liver spread served with onion, apple, and homemade bread.