Current Menu

Hugos-Degustation

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Gehlsbach river char 30
Flamed, crispy skin, caviar, Jerusalem artichoke, watercress, verbena
Zierfandler & Rotgipfler “In Gumpoldtskirchen” | Fred Loimer | Lower Austria

Red king crab & edible crab 34
Tarragon, kohlrabi, pomelo
Morillon “Gamlitzer” | Willi Sattler | Steiermark

Liver of Oldenburg duck 29
Terrine, red cabbage, blackberry, brioche
Riesling Spätlese „Wallufer Oberberg“ | J.B Becker | Rheingau

Loup de mer 31
Candied olives, fennel, samphire, tomato, saffron
Malvazija „Antica“ | Roxanich | Istrien

Scallop 32
Pear, swede, shimeji mushrooms, cauliflower
Juhfark | Fekete | Somló

White Alba truffle 44
Whey, egg yolk confit, spinach
Malvasia Aromatica | Matias i Torres | La Palma

Bison tenderloin 48
Grilled, corn, maple onions, acacia seeds
Garnatxa & Samsó „Selenita Nit“ | Dit Cellers | Montsant

Dulcey Valrhona chocolate 22
Brazil nut, sponge, Tasmanian pepper, preserved black currant
Cuvée „Mád“ | St. Tamás | Tokaj

Hugos Degustation
8 course menu 155
6 course menu 135
4 course menu 110

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

Our Classics

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Atlantic sole for two persons 105
Salted lemon, wild broccoli, potato purée
Filleted at the table. Please allow approx. 20 minutes time for preparation .

Raw milk cheese from the trolley 22
by Maître Affineur Waltmann

Vegetarian Delight

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Goat cheese & beetroot 26
Crottin de Chavignol au gratin, mousse, gazpacho, raspberry
Rkatsiteli Rosé | Pheasants Tears | Caucasus

Braised sweet potato 24
Red onion, pumpkin, mint, gherkin, miso mayonnaise
Rosé Cuvée „Rozsa Petsovits“ | Franz Weninger | Burgenland

Chickpea & pak choi 32
Mango, tandoori, papaya, carrot, salted buttermilk
Furmint “Garten Eden” | Michael Wenzel | Burgenland

Celery & Piedmont hazelnut 22
Celery, ice cream, grain, canache, foam
Riesling Spätlese „Marienburg“ | Clemens Busch | Mosel

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

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