We will let you in on a secret: the secret of good taste. Bertram Nigl is known for his finely balanced dishes and delicious food. Instead of the vineyards, he moved into the kitchen of our restaurant. But the high demands and conscious handling of the products are the same. As head chef Bertram likes to try new dishes and adapt traditional classics with refined ingredients. On this page, he reveals some of his favourite recipes and wishes you success in trying them at home!
Something hearty for when it gets colder ...
with porcini mushrooms and rosemary apples
Good things take time – like the veal, which is roasted for a good two and a half hours in the oven. The porcini mushrooms and rosemary apples round the traditional dish off. At the end of the video you will also receive a personal wine recommendation for this dish from Bertram.DOWNLOAD RECIPE (PDF)
For the asparagus season ...
Pan-fried char fillet
with asparagus in Hollandaise sauce
What makes a good Hollandaise sauce? What is the correct way of peeling an asparagus? We answer these questions in our video and reveal more tips and tricks for this tasty dish.