The kitchen is the key to Margarete’s heart. That is where ideas and feelings become food. No matter if simple or sophisticated – we do focus on quality with no frills, just down-to-earth, yet up to date and exciting dishes. Most ingredients a produced in the greater surroundings and supplied by people we cherish. We are confident you will taste that and do hope you enjoy being our guest.
Book your business meal in a private area right here.
Margarete's Winter Menu
STARTERS AND INTERMEDIATESSeven-herbs-soup
crispy black bread, „Tiroler Speck“ (bacon) and chivesSweet chestnut pie with marinated truffle
baked apple and barberry chutney with ice plant and caramelized cacao beans
MAINSRoasted duck breast
pink, with blood orangeBaked beetroot
baked for three days, comes with Offenbach ricotta and core-oil-HollandaiseSalmon from Faroe Island
roasted with lemon, Kalamata olives and anise
… each comes with mashed celery, almond pumpkin and Brussels sprouds with Pernot
DESSERTBaked apple parfait
with a bergamotte praliné and Cru-Virunga-chocolate