One delivery, broken down to the gram, rebuilt to the plate.
The sequence is fixed by ten each morning. The selection and the cellar hold steady. Prices are in euros, the sequence is one set price for the table.
The Sequence
Eight courses, one direction. Served to the full table, beginning at 19:00.
Celeriac, salt baked
in sequenceWhole celeriac roasted under a salt crust for three hours, sliced thin, dressed with brown butter and toasted hazelnut.
Potato, two states
in sequenceRatte potato confit and crisped on one plate, layered with cultured cream and a dark reduction of the roasted skins.
Pike perch, over beech
in sequenceBavarian pike perch grilled to a fixed core, glazed with verjus and finished with pressed and charred leek.
Red deer, hung 21 days
in sequenceSaddle roasted on the bone under a juniper crust, with a slow sauce of bones and elderberry reduced by half.
Alpine cheese, aged in house
in sequenceA single mountain cheese matured on the shelf, served at room temperature with caraway crisp and pickled walnut.
Zwetschge plum, cold and warm
in sequenceLocal plum held at two temperatures, sorbet against compote, with a crumb of browned butter and rye.
Rye, smoked honey, cream
in sequenceWarm rye sponge under smoked honey, with cream churned to order at the table and finished with a measure of salt.
The Selection
Single plates, each built to stand alone or to sit inside the sequence.
Beetroot, salt baked
€18Beetroot roasted whole and pressed, with aged red wine vinegar and a thin sheet of horseradish cream.
Leek, charred and raw
€19Young leek burnt over beech then dressed cold, with toasted koji and a broth of its own greens.
Squash, slow cured
€21Autumn squash cured in koji until sweet, finished with brown butter, pumpkin seed, and a measure of sage oil.
Trout roe, on cultured cream
€26Cured trout roe over cultured cream and rye crisp, with dill oil and a single line of aged vinegar.
Beef, grilled to core
€34Aged short rib grilled to a fixed core, sliced against the grain, with charred allium and dark jus.
Apple, frozen
€16Local apple as sorbet and compressed slice, with brown butter crumb and a thin caramel of its own juice.
The Cellar
By the glass, the bottle, or a measured flight of six. The list leans toward small Alpine and Central European growers.
Riesling, by the glass
€12Dry and mineral, grown on steep slate slopes north of the city. Poured cold.
Blaufrankisch, by the glass
€13Light and exact, from a single family vineyard worked without additives.
Sparkling, traditional method
€14A still base wine aged on the lees for thirty months, fine and very dry.
Aged Riesling, by the bottle
€120Rested ten years until deep and slow, opened and decanted at the table.
The cold ferment flight
€48Six non alcoholic ferments built in house, served to follow the sequence.
The cellar flight
€95Six glasses chosen against the eight courses, Alpine growers only.
The list moves with the delivery. Let the kitchen set the day.