REGIONAL ART OF CUISINE
All Wagyu
The thoroughbred Wagyu beef from the Lavanttal valley of the Darmann family from the Grosshinterberger farm in St. Margarethen is 100% regional. The high-quality meat is processed "from head to tail" in the castle kitchen and served in four extraordinary dishes. Look forward to a very special evening with fine wines from Burgundy and sparkling desserts from the Seefels patisserie.
All Wagyu
in 5 courses
Thursday, 21.09.2023, 6:30 pm
Restaurant La Terrasse
5-course gourmet menu EUR 285
all about the Lavanttaler Wagyu beef
with corresponding wines from Burgundy
THE GOURMET MENU
Tartare
cauliflower | artichoke | buckwheat | Imperial caviar
Cream soup & warm smoked breast
mushroom praline | corn | jerusalem artichoke | white beans
"The Best of Wagyu"
heart, tongue, cheek, onglet as a fine ragout
spinach | potatoes | red onion
Prime cuts fried pink
filet & beef
parsnip | wild broccoli | Velden carrot
Crémant de bourgogne
strawberry grape | dark chocolate
