Starters

Tartare of organic veal, crispy egg yolk, mustard seeds, brioche bread
22
Crab salad, apples from Ritten and lemon foam
18
Ribollita soup with cannellini beans and kale, homemade bread 
16
Salad of mountain herbs, pickled vegetables
10

First Courses

Spaghetti alla Chitarra, Laurin’s tomato preserve, basil
19
Savoury crepe with rabbit ragout and asparagus
25
Black risotto, grilled cuttlefish with basil and lemon
25

Main Courses

Pork ribs in gravy, polenta
28
Pan-fried cod, roast potatoes, gremolada seasoning
25
Grilled cauliflower, parmesan fondue and black truffle
28

Desserts
Apple strudel, whipped cream
9
Chocolate dipped cream puff 
11
House-made sorbets
8
Fine cheese selection from „Degust“ with chutney and mustard
16