Figls

Steak tartare served with toast and French fries.

Char tartare with avocado and creamy horseradish.

Sourdough bread made from 100% rye.

Warm goat cheese served with baby leaf salad, pear, and walnuts.

Minced veal butter schnitzel served with mashed potatoes.

Roast beef sirloin with fried onions and roasted potatoes.

Viennese-style deep fried chicken with cucumber-potato salad.

Pork schnitzel served with potato-field salad.

Veal Wiener Schnitzel served with potato-field salad.

220g beef fillet served with a grilled sage tomato.

Spinach dumpling served with brown butter and Parmesan.

Cauliflower and potato curry served with basmati rice and cashew nuts.

Two thin pancakes filled with apricot jam.

Warm chocolate cake served with vanilla ice cream.

Goose liver served with dessert wine jelly and toast.

Goose soup served with bread dumpling.

Goose served with red cabbage, apple, chestnut, and potato dumplings.

Sweet curd strudel served with vanilla sauce.

French onion soup with cheese croutons.

Styrian beef in aspic served with runner bean salad and pumpkin seed oil.

Szegediner pork with cabbage, boiled potatoes, and sour cream.

Fish and chips served with a dip.

Pork schnitzel served with potato-field salad.