Service industry night starting next Thursday. A gift from us to you. 30% off of your whole tab, bar only from 3-9. #serviceindustry #industrynight #austria

The Thursday special - Lammhaxe. Slow braised lamb shank, served with scalloped potatoes, green beans, and a lamb sauce over the top.

New Wednesday special - the Gebackene Fledermaus. Slow simmered spider steak that’s then breaded and fried, served with grated horseradish over the top of it.

The Kürbisgröstl. A hash of potato, acorn and butternut squash, caramelized onion, and thrown in a sage brown butter. Topped with Hemmes Bros cheddar cheese and amaretti cookies.

New appetizer from the Fall menu drop. The Lachstartar. Tartar of cured salmon, shallots, capers, and dill on top of a pea puree. Served with a puffed rice crisp.

A fan favourite has returned - the Rostbraten à la girardi. Slow braised flatiron steak, that’s braised in a champignon-caper demi glacé and paired with parsley potatoes.

Our new dish, the Kabeljau auf grenobler art. Pan seared cod that’s finished in a brown butter caper sauce. Paired with mashed potatoes and croutons to finish.

Fall risotto. Sun dried tomato coulis and brie, topped with a poached egg and pistou.

New fall menu drop. Food descriptions coming in the next week!

Our Friday special - the Schulterscherzel. Slow braised prime beef with a delicate horseradish cream sauce, paired with a blend of julienne cabbage and carrots, as well as potato schmarrn.

A classic in Austrian cooking, pumpkin seed oil. We use this secret ingredient in many of our dishes, which you can beautifully see on our potato salad. A slightly earthy and nutty flavour, that truly brings our dishes together.

Nightly special for Saturday: the Sauerbraten. Red wine marinated beef (we marinate for 7 days!) served with red cabbage, spatzle, and the red wine sauce over the top.

You can still have schnitzel if you’re vegetarian! We have our portabella mushroom schnitzel, served with potato salad, cucumber salad, and lingonberries.

Appetizer special for the weekend - country pâté, served with toasted rye and classic accompaniments. Cornichon, onions, and mustard.

Summer appetizer - the Maultaschen. Savory dough pockets stuffed with spinach and pork, served with a Fontal cheese sauce. Surprisingly light and delicious.

New part of the late Summer menu - the Schweinehaxe. Slow roasted pork shank served with cabbage slaw and Tyrolean potatoes.

Our new Summer fish, the rochenflügel. Seared skate wing finished in a caper, and olive sauce. Served with a scarlet runner bean salad.

The first part of our new summer menu, the Sommergröstl ! Warm vegetable hash of potatoes, bell peppers, zucchini, and tomatoes. On top of ajvar, and finished off with Hemme Bro’s cheddar cheese.

New appetizer for our Summer menu - the Kaskrafpen. Savory cheese doughnuts served with a scarlet runner bean hummus. The perfect appetizer to cool off and enjoy the weather.

The new and improved biergarten will be open next week! We are working diligently to make the new space even more amazing. Patio closed through this week!