Current Menu

Imperial caviar 34
Smoked sturgeon, cauliflower, leek

Brook trout 27
Gherkin, Granny Smith, home-made kefir, dill

King prawn 30
Flamed, pumpkin, coconut, calamansi

Arctic Sea codfish 27
Pickled radish, turnip, marjoram

Scallop 32
Roasted mushroom stock, miso cream, parsnip, Sansho peper

Marschland-Duck & Alpine Cheese 32
Breast, heart, pickled onion, lovage

Bison 48
Filet, beans served two ways, salted blueberries, black salsify, sour cream

Curd & apricot 22
Pickled dried apricots, sorbet, gooseberry, poppyseed, mousse

Hugos Degustation
8 course menu 165
6 course menu 145
Caviar, Brook trout, King Pawn, Scallop, Bison, Apricot
4 course menu 110
Caviar, Brook trout, Bison, Apricot

Corresponding wines
8 course menu 120
6 course menu 95
4 course menu 68

0,1 l per course including mineral water
and one cup of coffee

Tyrolean veal for two persons 150
Grilled filet, tongue, pumpkin, pickled mushrooms, wild broccoli
Carved at the table. Please allow approx. 20 minutes time for preparation .

Raw milk cheese from the trolley 22
by Maître Affineur Waltmann

Organic eggyolk 20
Confit, beetroot, spinach, couscous

Celery & grapes 24
Baked in sea salt, caramelized grape juice, walnut, Sherry PX vinegar

Seasonal white cabbage 28
Boskop apple, cabbage rolls, kimchi, cabbage emulsion

Mandarin & white Opalys chocolate 22
Sorbet, macadamia nut, salt caramel, orange biscuit

Vegetarian Delight
4 course menu 85
3 course menu 70

Corresponding wines
3 course menu 52
4 course menu 68

0,1 l per course including mineral water
and one cup of coffee