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

Alte Wurst | Classic Stifolder | Deer Stifolder | Grey Beef Stifolder | Heart Ham | English Bacon | Cluj Bacon | paprika, tomato, olives, capri berries | 2 pieces of Swabian Pekes croissant

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.

APPETIZER | Carp chips with dip, MAIN COURSE | Salmon "steak", white wine-lemon butter sauce, butter-dill new potatoes, grilled vegetables DESSERT | Apfel Strudel (apple strudel) with vanilla sauce

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"

Broath Soup mit goose meat, vegetables, and noodle.

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.

- 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.

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

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

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

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

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

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

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

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

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

Slow-cooked beef cheek with vegetable and cream sauce, smoked bacon in bread dumplings

Crispy breaded blood sausage with fresh grated apple and horseradish.

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

Optional side dish: 790,- - crispy baked "Héveknédli" (local bakery) vagy - boiled potatoes

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