"WILD POULTRY" – this is the kitchen motto in October in our restaurant "Das Kleine Restaurant" awarded with two toques by Gault Millau.
The "wild autumn trilogy", when the pheasant, partridge and quail thrive around to delight spoiled palates. When juniper aromas are served with wild cranberries and white slowfood polenta from the Gail valley.
Cuisine Chef Jürgen Perlinger, Sous Chef Valentin Petelin with team and Pastry Chef Michaela Neumayr with her team
from October 3rd 2017
"WILD FOR POULTRY - WILD AUTUMN TRILOGY"
Quail breast confit and crème brûlée of duck foie gras
Quince butter cream / Rose hipp / Vinegar prune/ Brioche
Slices of Guinea fowl marinated with sweet wine
Sorrell / Goat's cheese / Baked fig
Peppers and raspberry soup
Black walnut / Crépinette from the pigeon breast
White polenta from the Gail valley
Smoked ricotta/ Lardo / Stuffed chanterelle
Partridge cream in a spicy bread coat
Pumpkin purees / Mini oranges / Medlar
19.00 EUR / 24.00 EUR
Two of the pheasant, braised leg and glazed breast
Sour apple / Stuffed cabbage / Juniper gnocchi
Carinthian Reblochon sheep’s cheese
Homemade pickled olives
Sweet walk through forest and meadow
3 courses with soup 44,00 EUR
3 courses with appetizer 49,00 EUR
4 courses 59,00 EUR
5 courses 72,00 EUR
6 courses 84,00 EUR
7 courses 94,00 EUR
8 courses 108,00 EUR
Opening hours "Das Kleine Restaurant"
Tuesday - Saturday from 6.30pm to 9.30pm
Sunday, Monday and lunch reservations on request only
Reservations requested at 0043 4242 3001 1283 or warmbaderhof (at) warmbad. at
Cover charge per person 3.50 EUR
We serve bread, butter and various spreads to start. Gluten-free bread can also be served, on request. Please ask our service team if you require any information about ingredients in our dishes which may trigger an allergy or intolerance.
All prices are in euros and include taxes and fees.
Culinary pleasure at its best at the hotel Warmbaderhof
Even perfect food is part of the holistic component of your holiday.