SPEISEKARTE

L U N C H M E N U 17

FROM MONDAY TIL FRIDAY

SOUP, SALAD AND MAIN COURSE

FROM 11:00 AM AS LONG AS SUPPLIES LAST

D I N N E R M E N U 44

THE BEST FROM OUR KITCHEN – SERVED TO SHARE

FOR 2 PEOPLE OR MORE – FOR THE WHOLE TABLE

VEGAN OR VEGETARIAN, WITHOUT DESSERT

ALL DAY

consommé

champignon dumplings ∙ chives oil

A C F G L

cream of asparagus

garden cress ∙ croûtons

VEGAN | A L

simply asparagus

olive oil ∙ lemon ∙ salt ∙ pepper

VEGAN

asparagus with mozarella

tomato concassée ∙ potato

beet tatar

lovage mayo ∙ capers ∙ toasted brioche

VEGAN | A F M

glück

lettuce ∙ smoked tofu ∙ buckwheat ∙ herder's cheese ∙ rape seed oil dressing

A F G M O

klein 13

wrenkh

lettuce ∙ smoked tofu ∙ polenta ∙ parmesan ∙ rape seed oil dressing

A F G M O

klein 13

steirer

lettuce ∙ smoked tofu ∙ quinoa ∙ pumpkin seed oil dressing

VEGAN | A F M O

klein 13

blunzngröstl

cucumber salad ∙ potato ∙ horseradish

VEGAN | A F

käsespätzle

fermented butternut squash ∙ fried onions

A C G

mushroom schnitzel

lemon mayo ∙ dalmatian potato

A C F G M

chia pudding

VEGAN | F H O

warm chocolate cake

A C G

mohnnudeln

honey butter ∙ sour cherry compote

A C G O

AFTER 5 PM

homemade bread

butter

VEGAN | A F

6,5

king oyster mushroom

teriyaki glaze ∙ spring onion

VEGAN | F N

6,5

beet carpaccio

zatar ∙ tahini ∙ gremolata

VEGAN | N

japchae

root vegetables ∙ mushrooms ∙spinach

VEGAN | F L N O

tempura in spring

spring vegetables ∙ furikake ∙ tensuyu

VEGAN | A N F

sichuan burrata

asparagus ∙ pumpkin seed salsa

sambal rigatoni

asparagus ∙ parmesan

A G O

bohemian baos

morrels ∙ nettle

VEGAN | A F

kulfi

indian ice cream ∙ pistachio ∙ saffron

VEGAN | F H