Media pensión en el restaurante del hotel
Durante su estancia puede utilizar un menú de media pensión en nuestro restaurante del hotel.
Por el precio de 18 € le damos un menú de tres platos (aperitivo / sopa - plato principal - postre) de su elección.
Se puede utilizar para el almuerzo o la cena.
Las bebidas no están incluidas en el precio del menú.
Appetizers
80g |
Catfish Carpaccio Thin slices of filet of catfish with mild dill sauce and pea sprouts |
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80g |
Beet root Raviolly Thin slices of marinated beetroot with French cheese Brie de Meux on leaves of baby spinach and radishes |
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100g |
Aubergine tartarre Finely chopped grilled eggplant with smoked dried tomatoes, a drop of virgin olive oil and crispy toast |
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100g |
Smoked pork tenderloin In the cold smoke prepared pork tenderloin with horseradish apple and puree from young peas and smoked demi glace |
Soups
Rich Oxtail Beef Broth with Noodles and Julienne Vegetable |
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Kulajda Traditional old fashioned cream soup with dill, mushrooms, potatoes and poached egg |
Warm Appetizers
80 g |
Beef Tagliata Slices of Beef seasoned with rosemary, whole pepper and olive oil served on sizzling hot-plate |
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100 g |
Octopuss on wine In red wine marinated octopus with Bloody Mary jelly, balsamic reduction and fresh herbs |
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Specialities of Czech cuisine
200 g |
Veal cheeks Veal cheeks stewed on vegetables served with roasted spinach and potato pureé |
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200 g |
Boneless duck leg confit Duck leg confit stuffed with pork scratchlings with red cabbage and roasted potato dumplings |
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200 g |
Old fashioned style rabbit Rabbit legs prepared „sous vide“ with root vegetables, bacon and potato wedges roasted in lard |
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180 g |
Roasted beef with creamy sauce Traditional Czech wedding meal.Roast beef served with a delicious vegetable/cream sauce and Carslbad bread dumplings |
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200 g |
Beef Goulash Typical homemade goulash served with two kinds of dumplings |
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Cold sauces
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BBQ, chilli, garlic, youghurt with fines herbsi |
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Warm sauces
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pepper, cheese, fresh chanterelle |
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Fishes
200 g |
Fillet from pike perch Fillet of pike perch ( a king of czech Sweet-water Fishes) at the South Bohemian butter with sweet potato puree, sauce of bacon and cream and caramelized cauliflower |
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200 g |
Steak from salmon Norwegian salmon filet on a bed of grilled polenta with rissoto of black rice, red wine poached young onions and balsamic vinegar |
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Pasta
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Spaghetti in pergamena Spaghetti with roasted pieces of dried tomatoes with a delicate goat cheese, fresh arugula softened virgin olive oil wrapped in parchment paper |
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100 g |
Fettuccine al salmone Fettuchine with delicate cream sauce with salmon, fresh spinach leaves, seasoned with sauce of fresh herbs |
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Risotto al funghi porcini Italian risotto with roasted mushrooms, shallots prepared on white wine with parmesan cheese and fresh arugula |
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Salads
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Caesar salát A juicy mix of romaine lettuce, crunchy croutons and Parmesan crowned with the special Caesar dressing with anchovies, sautéed Italian bacon and chicken steak strips |
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Greek Salad A simple mix of crunchy lettuce, olives, peppers, tomatoes and cucumbers seasoned with feta cheese, virgin olive oil, garlic and fresh herbs |
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Salad with Grilled entrecóte filet of grilled entrecóte on lettuce with homemade sundried tomatoes, cucumber and black olives with mustard dressing, lime juice and olive oil |
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Salad with goats cheese mesclun salad with marinated beetroot, thyme whipped goat cheese, pine nuts and fine vinnaigrette |
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Side Dishes
served only with a main course
Mashed potatoes |
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Ratte Potatoes with Butter |
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Roasted potatoes with herbs |
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Grilled vegetables Aubergine, zuchinni, bell peppers and champignons grilled on olive oil |
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Stewed jasmine rice |
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Steak French fries |
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Vegetable cous-cous |
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Deserts
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„Sachr torte“ Traditional homemade chocolate cake recipe according to Vienna by Franz Sacher |
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Créme bruleé Delicate cream with real vanilla and caramelized cane sugar |
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Lime cake fresh and light dessert to an original recipe from southern Italy |
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Selection of Cheese with a Caramelized Pear A selection of traditional cheese from around the world, served with caramelized pear, roasted walnuts and grapes |