True craftsmanship
Bread & oil
When two experts come together, something superb is born. This is the case with olive oil expert Heinrich Zehetner and hobby baker Josef Brammer. What is for some the monovarietal olive oils according to the Veronelli method is for others the sourdough according to old baking tradition. Together they are creating a special kind of menu with RIchard Hessl on 29.04.2023.
Pane e Olio Veronelli
in 5 courses
Saturday, 29.04.2023, 6:30 pm
Restaurant La Terrasse
5-course gourmet menu EUR 170
with bread creations by Josef Brammer and
monovarietal Veronelli olive oils by Heinrich Zehetner
as well as corresponding wine accompaniment
THE GOURMET MENU
Selection of homemade breads
Olio Extra Vergine di Oliva "Aspromontano", Olearia San Giorgio, Calabria
Tuscan bread salad
Roasted vegetables | datterino tomatoes | goat cream cheese
Olio Extra Vergine di Oliva Denocciolato “Origini”, Olio Cru, Trentino, Italy
Branzino crudo
Olive-mustard-quinoa | green asparagus | stewed pepper
Olio Extra Vergine di Oliva Denocciolato “Casaliva”, Comincioli, Lake Garda, Italy
White asparagus
Black feathered chicken | anchovies | fregola sarda
Olio Extra Vergine di Oliva Denocciolato “Numero Uno”, Comincioli, Lake Garda, Italy
Prime beef
Potatoes | kohlrabi | red onion
Olio Extra Vergine di Oliva Denocciolato “Coreggiolo”, Fèlsina, Tuscany, Italy
Dark chocolate
Mango | mascarpone | almond
Olio Extra Vergine di Oliva Denocciolato “Itrans”, Madonna dell’Olivo, Campania, Italy
