The menu of Restaurant Oste Scuro/Finsterwirt

Particular dishes in this week



COLD and WARM STARTERS

  • Carpaccio with radish pods and Tartar from Chianina beef from the farm “Landmannhof”
  • Tomato potpourri, herbs and rarities of salad from the farm “Aspingerhof”
    with tomatillos, buffalo mozzarella and basil crostini
  • Mountain artichokes with olive marinade and parmesan cheese
  • Juniper cavatelli stuffed with deer ragout
  • Tortelloni stuffed with goat cheese, deer ragout and marinated radicchio
  • Risotto “Carnaroli” with artichokes, tomatoes and parmesan cheese
  • Saffron tagliatelle with courgettes ragout, roasted chanterelles and smoked ricotta

MAIN DISHES

  • Lamb heart of rump medium roasted, with water peper risotto and artichokes
  • Steak of the saddle of veal with grilled peach, vegetables, chanterelles and jogurt dip
  • Duet of deer from the hunting ground Schalders,
    with oven plums, buckwheat polenta, kohlrabi and leek
  • Variation of “Chianina” beef from the farm “Landmannhof”
    served with polenta “Storo” and roasted chanterelles
  • Deer dorsum with artichokes, olives and mashed potatoes with celery

From the sea
COLD AND WARM STARTERS

  • Antipasto of fish: Scallop / octopus / shrimps
  • Potato ravioli with wild salmon, marinated spinach and Djion mustard butter
  • Tagliolini with shrimps and lemon grass

MAIN DISHES

  • Mediterranean octopus “Gröstl” with olives and mini fennel
  • Roasted monk fish and sea bass with tomato caper butter

Finsterwirt`s traditional dishes

COLD STARTERS

  • Bacon from “South Tyrol”, smoked beef and deer ham on traditional style,
    with beef aspic, radish salad, horseradish terrine and chips of leaven bread
  • Homemade head of calf (cheek and tongue)
    with “Graukäse” - croquettes and white cabbage
  • Crème brûlée of fresh goat cheese from the “Blauschmied” farm
    with red onion strawberry chutney

SOUPS

  • Wine soup from the “Eisacktaler” Sylvaner with “Schalderer Krapfl”
  • Soup of “Chianina” beef with little ravioli and vegetables
  • Baby beetroot soup with cumin and little horseradish ravioli
WARM STARTERS
  • Spinach “Schlutzkrapfen” with Ahrntaler “Graukäse” cheese
  • Pressed buckwheat bacon dumplings with marinated spinach
  • Tortelloni with “Graukäse” cheese fonduta and braised red onions
MAIN DISHES
  • fried escalope of veal)
    with marinated potato salad with herbs and cold cranberries
  • Loin of lamb with mediterranean crust
    ratatouille and potato fritters
  • Deer steak with pepper sauce,
    Mashed celery and buckwheat polenta
  • Beef fillet with potato pancakes and oven vegetables
  • Oven roasted free-range chicken from Val Venosta
    with grilled vegetables, chanterelles and peach slices


LAMB OF THE "VILLNÖSSER BRILLENSCHAF"
  • Lamb roast from "Villnösser Brillenschaf"
    with fennel and mashed potatoes with parmesan


 
To finish some sweets from our pastry...
  • CREAMY CHOCOLATE TARTLET with marinated mountain strawberries (gluten-free)
  • STRUDEL VARIATION with vanilla ice - cream Apple / curd cheese / plugs
  • FIGS WITH GOAT CHEESE - Fresh goat cheese with marinated red wine figs
  • SEMOLINA DUMPLINGS Fried semolina dumplings with cranberry-cardamom soup
  • VARIATION OF ELSTAR APPLE Fried apple praline / cream
  • OUR SPECIAL RECOMMANDATION
  • Caramelized poppy seed pancake with apple ice-cream and raspberries

Restaurant philosophy
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natural, cordial, creative
 
Table reservation
...
romantic, charming, enjoyful
 
Rooms & suites
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Living in exquisite rooms in the historic centre
 
Hotel Goldener Adler
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stylish, charming, with a personal touch
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