our highlights of the chanterelle weeks
in addition to our a la carte menu
| Carpaccio di tonno affumicato con Mayo al prezzemolo, cantarelli scottati e crescione Smoked tuna carpaccio with parsley mayonnaise, fried chanterelles and watercress |
EUR 16,90 C D M |
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| Gazpacho di pomodoro con olive taggiasche, burrata, cantarelli tostati e germogli di basilico Tomato gazpacho with Taggiasca olives, burrata, roasted chanterelles and basil sprouts |
EUR 13,50 G O |
|
| Rigatoni con salsa di grana e peperoni, cantarelli, piselli, salsiccia e cipolla caramellatala Rigatoni with grana-pepperoni cream, chanterelles, peas, Salsiccia Avellinese and caramelized onions |
EUR 16,50 A G M O |
|
| Cavatelli alle vongole, cantarelli e parmigiano, salicornia e gel di prezzemolo Cavatelli pasta with clams, chanterelles, parmesan, seaweed and parsley gel |
EUR 18,50 A G O R |
|
| Filetto di branzino, cantarelli al gratin su
cremoso di carote all’arancio e salsa di melograno Sea bass fillet with chanterelle gratin on orange-carrot cream and pomegranate sauce |
EUR 27,90 D G |
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| Filetto di manzo glassati al jeux de beef con patate novelle e cantarelli Glazed beef fillet in Jeux de Beef with new potatoes and chanterelles |
EUR 35,70 A G |
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Information within the meaning of the Food Information Regulation to allergenic substances are at the restaurant
about chanterelle
They have season again and are fresh from the local forests: the delicious chanterelle.
The "real chanterelle", as this popular edible mushroom is also called, but we appreciate all its unique taste and its use for numerous mushroom dishes. However, one should observe that the little mushrooms are a little hard to digest: Treat yourself therefore prefer smaller quantities and for more in the season when a large dose at once.
The chanterelle is growing in Austria from July to September and is a fungus with yolk until golden yellow color, whose hat usually 2 - has 9 cm in diameter. The hat has a first hemispherical domed shape to that later evert itself to the hopper and eventually gets an irregular wavy brim.
The fungus flesh is usually determined crisp, whitish to pale yellow and has a mild taste.
The chanterelle is often a symbiosis with various needle and Laubäumen and grows mostly on moderately dry and nutrient-poor soils. Rarely does one find a fungus alone, often in groups on only sparsely covered by mosses slopes and blueberry bushes.
Ristorante Al Borgo