Menu

Grilled entrecôte

particularly tender and succulent, flame-grilled, seasoned with homemade steak marinade and Guérande sea salt, served with a grilled Portobello mushroom in a delicate herb and olive oil marinade on a slate plate, with

• baked potato with sour cream sauce
• tasty green beans wrapped in bacon
• grilled tomato and Landzeit barbecue sauce

Gourmet venison goulash

succulent chunks of haunch of venison in a delicate game sauce, served with an Austrian bread dumpling, homemade red cabbage with apples and a red wine and cranberry pear

Beef stockpot ‘Landovia’

entrecôte, grilled medium rare, thinly sliced, served with pak choi, carrots, sugar snap peas, stalk celery, a sweet chilli soy sauce, Chinese sprouts, fresh coriander, fresh chilli, udon noodles and a clear beef soup

Grilled organic catfish fillet

served with broccoli, sweet chilli soy sauce, roasted cashew nuts, grilled lemon and parsley potatoes

Pork schnitzel

from the loin, freshly pounded, fried golden brown, served with pea and butter rice, cranberries and deep-fried parsley

Steak burger ‘Louis Armstrong’

succulent grilled entrecôte 150 g, delicately marinated, grilled portobello mushroom, fried bacon slices, iceberg lettuce, ox heart tomatoes, fried onions, Landzeit barbecue sauce and sour cream sauce, served with rosemary fries

Spaghetti with home-smoked salmon

served with a herb and mushroom cream sauce, garnished with garden herbs

Original Landzeit veal sausages

served with a Styrian potato salad made with beetle beans, lamb‘s lettuce and pumpkin seed oil – homemade and prepared fresh every day

Viennese veal schnitzel

160 g, freshly pounded, fried golden brown, served with parsley potatoes, cranberries and deep-fried parsley. We consider Schnitzel from lean topside to be the best

Fiaker goulash

Beef goulash served with a Sacher sausage, fried potatoes, a fried egg and gherkins

Original Landzeit Tyrolean Gröstl

served in the pan, with boiled beef topside, hamburger bacon, sliced potatoes, red onion slices, roasted until golden brown with caraway seeds and garnished with fresh marjoram, served with a fried egg