| Menu suggestions |
Allow us tempt you... Forget your daily routine and let yourself be pampered and whisked away to an enchanting atmosphere. In our small yet fine restaurant we offer you exquisite dishes along with the corresponding wines.
Our experienced team will pamper you with delicacies from the various cuisines of the world. For very special occasions we can also put together an individual menu. Come with friends or with family – and enjoy the small restaurant in Glocknerhof. |
| With the best and most indulgent wishes |
Karl Benner
Chef at Glocknerhof |
Petr Strincl Glocknerhof
Service Head at Glocknerhof |
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| By the way: Mein Hofbräuhaus cookbook is available at the reception for 19.80 Euros. You will find many interesting recipes and stories about the Hofbräuhaus and the Sperger-Bolla family in it. |
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Bavarian Menu
Fine potato soup with smoked sausage slices from the oven |
| Local pork breast with a small pretzel filling on Hofbräu-dark beer sauce, served with sauerkraut strudel |
| Bavarian cream in a biscuit coating, served on raspberry sauce |
17,80 EUR |
Upper Palatinate Menu
Hearty meat broth with pancake roulade and lots of chives |
| Milk-fed veal, finely larded, in well-seasoned mushroom cream sauce, with serviette dumplings and salads according to season |
| Walnut ice-cream from Glocknerhof, made in-house, in fruity sour cherries |
25,50 EUR |
Swiss Menu
Roasted rye bread crumbs in a piquant Terlan wine soup |
| Deer sauerbraten, made according to an Engadine recipe, along with finely grated apple in spicy red cabbage and thick noodles |
| Weißes Kaffeemousse in Früchtekompott |
27,90 EUR |
Mediterranean Menu
Trout filet mousse in a smoked salmon coating on Dijon mustard dill sauce and a small leaf salad bouquet |
| Barberie duck breast, roasted pink, on a fine grape sauce, with almond Romanesco and potato doughnut |
| Charlotte of passion fruit on chocolate sauce |
29,80 EUR |
A special fish menu
Prawns in cream soup served in a cup and garnished with cress |
| Puff pastry filled with Norwegian salmon filet on frothy saffron sauce with rice pot pie |
| Curd-forest fruit terrine with sugar-coated apricots |
26,50 EUR |
| Guests who prefer vegetarian |
| Finely marinated oyster mushroom caps on leaf salads in Balsam sauce with cold-pressed olive oil from Italy |
| Tofu skewers, well-seasoned in a small sauce with spinach risotto cake |
| Orange tiramisu with lemon balm |
17,80 EUR |
| Cheese Varieties |
International Cheese Platter
Greyerzer (Swiss hard cheese), Picandou (French goat fresh cheese), Gorgonzola (Italian soft cheese), Tezilla (Spanish semi solid cheese cuts), with grapes and nuts, along with a choice of various breads and baked items |
10,80 EUR |
Bavarian Cheese Platter
Bavaria blue, Allgäuer mountain cheese, Andechser cream cheese, Romadur and house-made savoury cheese spread (Obatzter) with Camembert, onions, paprika and beer, garnished with grapes, along with a choice of various breads and baked items |
7,50 EUR |
| We can also gladly put together your individual menu in consultation with our kitchen chef, Mr. Markus Killermann. |
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| Status: February 2007 |
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