Table, Plate and Glass.
Our absolute classics are the Grammelknödel with Veltlinerkraut, Filet of Saibling ( a fish related to trout which lives in deep local lakes ) and dumplings made of delicate white cheese dough served with poppy seeds from the Waldviertel region.
Our menu changes every fortnight to reflect the four seasons : Maibock ( roe deer ) from the local deer stalker in spring, asparagus from Marchfeld in the early summer ; in the summer we recommend light fish dishes, pasta and rice dishes as well as different salads served with highly nutritious olive oils ; our autumn specialities are mushrooms, game and pumpkin dishes whereas in winter we provide Grammelknödel, lamb and different desserts using poppy seeds.
All our food harmonises wonderfully with Martin Nigl’s
superior wines such as Grüner Veltliner and Riesling.