Thin (gluten-free) dough with rustic apple pieces and vanilla sauce.

Cold Appetizer: Fekedi Stifolder Evolution | Soup: Classic Goose Broth | Hot Appetizer: Deep Fried Black Sausage Dumplings | Main Course: Swabian Pork Rib "Steak" | Dessert: Poppy Seed "potatonoodles"

Not the classic (large beaten) Viennese style. Here the meat remains thicker, thus juicier and more characterful. Veal Fledermaus isn't a cut of meat that is usually translated as inner thigh fillet. Trabert Hof's Swabian potato salad is made with a broth base, mustard and balsamic vinegar, then served with pumpkin seed oil, toasted pumpkin seeds and bird's-eye salad.

Broath Soup mit goose meat, vegetables, and noodle.

baked on a grill | garden salad and homemade, spicy bread cubes fried in garlic olive oil

Tasting board/appetizer for two. Contents: Alte Wurst | Classic Stifolder | Venison Stifolder | Hungarian Grey Cattle Stifolder | Heart ham | Pork neck | Kolozsvár-style bacon | bell pepper, tomato, olives, capers | 2 Swabian-style rolls.

Breaded tripe, Classic tripe stew with breaded pig's trotters (boneless)

Homemade crispy breading with warm strawberry sauce and jasmine rice.

Plum jam-filled steamed dumpling with vanilla sauce and sweetened poppy seeds.

Shredded meat, vegetable, and noodle.

Not the classic (large beaten) Viennese style. Here the meat remains thicker, thus juicier and more characterful. Pork Fledermaus isn't a cut of meat that is usually translated as inner thigh fillet. Trabert Hof's Swabian potato salad is made with a broth base, mustard and balsamic vinegar, then served with pumpkin seed oil, toasted pumpkin seeds and bird's-eye salad.

Yeast dough with sesame seeds.

Rabbit liver in homemade breading, classic tartar sauce, red cabbage, carrot, apple, orange, chickpea salad with homemade dressing.

Butter-fried dumplings with sweetened poppy seeds, warm strawberry sauce, and sweet sour cream.

- APPETIZER Poached duck liver parfait | butter toasted braided cake balsamic onion chutney & sour cherry coulis - MAIN COURSE | Pulled Duck, or “torn” duck, toasted soup noodles, balsamic onion chutney & peach chutney with pink pepper Dessert | Mini steamed dumplings filled with plum jam, vanilla sauce and poppy seed sprinkles

Yeast dough made with salted fat, baked until crispy after steaming.

Whole roasted, then thickly sliced pork neck with garlic, sautéed sauerkraut, and dumplings.

Iceberg lettuce, lamb's lettuce, cocktail tomatoes, bell pepper, grated carrot, honey-mustard-raspberry vinaigrette, olive oil.

Free-range Kajtár poultry with homemade steak potatoes and ketchup.

Potato dumplings boiled and then fried with grated gouda cheese and sour cream.

sautéed forest mushrooms | forest fruit coulis | red wine jus | Schupfnudel

With choice of main course! APPETIZER | Fried rabbit liver, tartar sauce, winter vitamin salad SOUP | Classic goose broth MAIN COURSE A | Fried pork “fledermaus” meat, Viennese potato salad MAIN COURSE B | Fried farm chicken breast, pumpkin seed mashed potatoes MAIN COURSE C | Veal Vienna schnitzel (veal “fledermaus”), Viennese potato salad Dessert | Pie from the counter

Whole roasted, then 'pulled' duck meat in a spicy sauce with dumplings.

Plum jam-filled MINI steamed dumpling with vanilla sauce and sweetened poppy seeds. (60g)

Crispy breaded blood sausage with fresh grated apple and horseradish.

Spicy tripe strips in crispy homemade breading with garlic mayonnaise dip.

Free-range chicken breast with creamy pumpkin seed mashed potatoes.

tomato sauce | Schupfnudel

pressed, boneless pig's trotters | without side dish