Evenings full of flavour

A selection of salads and dressings from the buffet

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Pink roast beef on rösti with remoulade sauce

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Cream of celery soup with pike-perch

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Viennese schnitzel of suckling veal with parsley potatoes and cranberries

or

Pan-fried local trout with fregola and radishes

or

Summer vegetables with quinoa and sour cream

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Black Forest variation

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Regional cheese buffet

A selection of salads and dressings from the buffet

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Cauliflower with cream cheese and parsley

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Hearty boiled beef broth with Frittaten

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Two veal dishes with creamy bramata Jerusalem artichoke and wild broccoli

or

Pan-fried Lake Constance char with mascarpone risoni and tomato confit

or

Creamy Sardinian fregola with onion and artichoke

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Creamy quark with rhubarb

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Regional cheese buffet

A selection of salads and dressings from the buffet

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Marinated salmon with parsley and orange

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A light, frothy soup made with alpine herbs, served with a scoop of ice cream

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Pork fillet wrapped in bacon with celery and citrus

or

Poached salmon trout fillet with quark gnocchi and carrots

or

Vorarlberg cheese spaetzle with fried onions

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‘Reconstructed Bienenstich’

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Regional cheese buffet

A selection of salads and dressings from the buffet

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Horseradish with beetroot and cranberries

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Tomato and pepper cream soup

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Classic goulash with bread dumplings

or

Pan-fried pike-perch on Fisser Imperial barley and root vegetables

or

Traditional Schlutzkrapfen with champagne cabbage and brown butter

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Fluffy quark dumplings with apricot and tonka bean

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Regional cheese buffet

A selection of salads and dressings from the buffet

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Paprika and spinach quiche with sour cream and a wild herb salad

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Local beef stock with veal dumplings

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Medium-rare roast sirloin with Jerusalem artichokes and hollandaise

or

Crispy-fried char with herb gnocchi and creamed kohlrabi

or

Pan-fried herb gnocchi with peas and hollandaise sauce

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Damülser snowball with rhubarb and raspberries

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Regional cheese buffet

A selection of salads and dressings from the buffet

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Beef tartare with creamy mustard ice cream

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Carrot and ginger soup with orange

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Classic boiled beef with creamed spinach, fried potatoes and apple horseradish

or

Glazed sturgeon with mushroom risotto and shallots

or

Creamy mushroom risotto with shallots and olives

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Chocolate with blood orange

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Regional cheese buffet

A selection of salads and dressings from the buffet

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Light cream cheese with celery and walnuts

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Foam soup made with Yellow Muscat wine, served with brown bread

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Alpine pork belly with barley risotto

or

Zander fillet with parsley and beetroot

or

Mountain cheese soufflé with pears and sour cream

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Damülser Buchteln with vanilla sauce

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Regional cheese buffet

A selection of salads and dressings from the buffet

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Jellied boiled beef with pickled vegetables and pumpkin seed oil

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Classic beef soup with semolina dumplings

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Cordon bleu with parsley potatoes and cranberries

or

Pan-fried trout with lemon risoni and paprika butter sauce

or

Potato pancakes with truffle hollandaise and sautéed spinach

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Snickers ball

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Regional cheese buffet

A selection of salads and dressings from the buffet

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Lettuce-leaf tacos filled with barley risotto

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Horseradish foam soup with beetroot and pear

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Veal ossobuco with glazed carrots and creamy polenta

or

Poached salmon trout with gnocchi all’arrabbiata and mozzarella

or

Gnocchi all’arabiata with shredded mozzarella

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Creamy panna cotta with salted caramel

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Regional cheese buffet

A selection of salads and dressings from the buffet

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Marinated salmon trout with gherkin and horseradish

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A light, frothy soup made with alpine herbs, served with a scoop of ice cream

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Veal Tafelspitz, cooked to medium, with port wine sauce, root vegetables and savoy cabbage

or

Pan-fried Arctic char with creamy barley risotto

or

Vorarlberg cheese spaetzle with fried onions

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A duet of elderflower and raspberry

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Regional cheese buffet

A selection of salads and dressings from the buffet

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Vitello Tonato

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Classic beef soup with cheese dumplings

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Stuffed beef paillard with roasted new potatoes and red wine jus

or

Catfish stew with roast potatoes and spinach leaves

or

Strudel made with local mushrooms, served with sour cream and wild herbs

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Apple fritters with vanilla

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Regional cheese buffet

A selection of salads and dressings from the buffet

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Corn fritter

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Mushroom cappuccino

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Pink-roasted duck with red cabbage and baked semolina dumplings

or

Crispy pan-fried pike-perch with saffron risotto and balsamic shallots

or

Milanese risotto with braised shallots

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Strawberry and matcha

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Regional cheese buffet

A selection of salads and dressings from the buffet

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“Gsotta Grumpara”

An old, traditional dish from the Bregenzerwald consisting of potatoes, mountain cheese and sour cream

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Radish foam soup

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Two ways with lamb, served with carrots, peas and romaine lettuce

or

Grilled salmon trout with roasted cauliflower and caper sauce

or

Light and airy Pizokel with savoy cabbage

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Lemon tart with blueberries

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Regional cheese buffet

A selection of salads and dressings from the buffet

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Burrata with asparagus and pine nuts

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Clear vegetable soup with vegetables

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Local venison saddle with a truffle crust and French toast

or

Pan-fried prawns with lemon risoni and tomatoes

or

Homemade mozzarella ravioli on a tomato ragout with Parmesan foam

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Pineapple and coconut

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Regional cheese buffet