Meat
Duck Leg Sous Vide with Spelt-Sotto, Mustard Cream and Romanesco
March 2018
Lamb loin, celeriac puree, and coffee
May 2020
US Beef Shoulder
September 2018
Saddle of Venison with Hokkaido Pumpkin
April 2015
Iberico Pork Pluma
July 2016
Hanging steak from Swabian cattle with salad and onions
August 2020
garlic goose liver
March 2015
Flank Steak with Jerusalem artichokes
October 2018
Iberico Pork with cauliflower risotto
December 2016
Anugs-Wagyu Oyster Blade
September 2020
Grilled Bavette Steak with Jerusalem artichoke
November 2016
Black Angus Bavette mit Pastinake
December 2018
Short Rib
April 2017
„Waldviertler Surf & Turf“
November 2020
Venison heart
August 2015
Spareribs
October 2018
Coq au vin
June 2017
Blue cobia - royal barley – coral
December 2020
Parson’s Nose of chicken
September 2015
Lamb
December 2018
Veal tenderloin with mango relish
May 2015
Saddle of venison with pears and lentils
November 2015
Curry chicken breast with pumpkin
April 2015
Marinated beef with raisins
April 2015
Marinated beef “Sauerbraten“ with mashed potatoes
May 2015
Fassone beef strips
December 2015
Roulade with onion sauce
May 2015
Vitello Tonnato
May 2015
Pasture-fed ox from Arensch
May 2016
Veal Shank with Potatoes
May 2015
Saddle of lamb Limousin
April 2015
Gammon steak with sauerkraut
November 2015
Traditional Goose
April 2015
Suckling pig with potato parmesan puree
October 2016
Steak
July 2015
Chicken breast with goat cheese
April 2015