Menu

AT FIRST

Spring
asparagus from Reichenspurner Hof | spring onion
marinated rhubarb | rhubarb-wild garlic stock
mustard seeds | raspberry seed oil hollandaise
42

Char from Bluntau Valley & Caviar
marinated char, Sigi Schatteiner
stock of Fürstenhof–whey | nut butter | cabbage juice
confit potato | Grüll-Caviar
69

Alpine Scallop
confit ox marrow & smoked egg yolk cream
quinoa, chives, pointed cabbage & dashi
19

Caviar „Döllerer Edition“
sturgeon-caviar by Walter Grüll, Grödig
austrian blinis | pickled cabbage | egg yolk | sour cream
30 gram | 95
50 gram | 150
 

FIRST ROUND

“Krautschädel”
Nose to tail – the whole beast
fried whole cabbage
caramelized cabbage cream | yeast
beurre blanc | sweet and sour cabbage juice
36

Fresh water prawns from charcoal grill
marinade “southern style” | black garlic
jerusalem artichoke cream | dashi beurre blanc
44

BBQ Tauern lamb
shank & shoulder | young peas
whipped fennel yogurt
42

Glacial beet 23
red beet baked in glacier sand | dried & rehydrated
horseradish bread | horseradish velouteé
beet ice cream | beet-elderflower marinade
romaine lettuce with elderflower vinaigrette
36
 

SECOND ROUND

Sweetbread
baked sweetbread “old vienna”
lettuce | anchovies | parsley | capers | boiled egg
69

Charcoal-sturgeon
lacquered sturgeon fillet from the Robatayaki grill
salted lemon | mustard salad by Winkelhofer
spicy crab stock
59

Short Rib from the Robatayaki Grill
salad | celery | spinach | pickled horseradish
chives sauce
69

RR pork (Schwäbisch Hällisch & Duroc)
pork chop with radish | black garlic
spring herbs beurre blanc
root vegetables | truffle
69
 

SWEET FINALS

Kirchtag
“Bienenstich” | yeast ice cream
flambéed raspberries | baked sweet yeast dough
28

Apricot blossoms
syrup | liqueur | pure
crumbly curd cheese from Höflmaier | Alpine thyme
meringue
28

"Memory of Kobe"
koji rice ice cream | rhubarb | fir tops
caramelized hazelnuts
28

Your individual cheese selection
28

cover charge
9

Spring
Asparagus vom Reichenspurner Hof | spring onions |
marinated rhubarb | rhubarb and wild garlic broth |
mustard seeds| raspberry-seed oil-hollandaise

Freshwater prawns from the charcoal grill
Southern marinade | Jerusalem artichoke cream |
young zucchini | Dashi beurre blanc

RR Pig (Schwäbisch Hällisch & Duroc)
Chops with radishes | black garlic |
Spring herbal infusion

Apricot flowers
Syrup, liqueur & pure
Höfelmaier Bröseltopfen | Alpine thyme | meringue

or

Your individual cheese selection

OBERJOCH
159
 

Wine pairing 
69

Wine pairing "Best of"
385

Alcohol-free pairing
34

Set menu
9

This menu is only served table by table!

ALPINE-LUNCH

Bluntautal menu à la Alpine Cuisine

Restaurant cuisine at pub prices every Saturday lunchtime!

We invite you to a culinary Saturday lunchtime walk à la Alpine Cuisine in the Bluntautal – and at pub prices! Pretty tasty, don't you think? Us too! And the best way to get to know Andreas Döllere's Alpine Cuisine and to get in the mood for the more culinary and extravagant tours such as "Göllüberquerung" and "Best of Alpine Cuisine". After all, training is a must for such enjoyable alpine high-altitude tours!

From now on you can order Alpine-Lunch-Menu à la Bluntautal in 3, 4 or 5 courses at pub rate every Saturday noon (until 3 p.m.) in Döllerer's Restaurant. 

Be there when from now on every Saturday in Döllerer’s restaurant the motto is: “A Bluntautal menu please!”

Prices for the Alpine-Cuisine-Bluntautal-Menu
at the pub rate
3 courses for € 69,00 
4 courses for € 89,00 
5 courses for € 109,00
(exkl. set menu)

Tipp for your reservation: 

Please use the codeword "ALPINE-LUNCH" when booking your tabel!