The Menu — Franzent

Snacks · at the fire

01

Rye & browned yeast

A warm crisp of three-day rye with malted butter whipped through toasted yeast.

02

Smoked roe tart

A thumb-sized tart of cold-smoked trout roe, crème fraîche, and chive.

03

Raw cep & chestnut

A single spoon of autumn — shaved raw cep, roast chestnut, a drop of pine oil.

The early courses

04

Salt-baked celeriac

The root baked whole in a clay of its own leaves, carved at the pass, in a dark broth of its trimmings and aged cellar onion.

05

This morning's leaves

Whatever our growers cut at dawn, dressed in cold buttermilk with toasted seeds and pressed apple.

06

Cured char & dill

Styrian Alpine char, lightly cured, set in a cold buttermilk of last summer's dill with a spoon of its own roe.

07

Hay-roasted carrots

Roasted slowly in meadow hay until they taste of smoke and sugar, with fresh sheep's curd and burnt honey.

From land and water

08

Turbot & brown butter

A thick cut of line-caught turbot, brown butter, and capers we salt ourselves through the summer.

09

Cellar potato & mountain cheese

Late-harvest potato cooked in whey, a warm sauce of two-year Alpine cheese, cold-pressed chive oil.

10

Aged duck & beetroot

Hung forty days, the breast cooked over embers, with beetroot salt-baked, pressed, and glazed in its own juice.

11

Venison & juniper

In its short season only — loin roasted on the bone, juniper, and a pear we ferment through the cold months.

Sweet

12

Pressed apple & brown sugar

Apples from a single Wachau orchard, pressed and set, with a caramel of unrefined sugar.

13

Young pine & cream

A soft ice of spring pine tips kept from the freezer, sheep's-milk cream, a little honeycomb.

14

A last sweet, upstairs

Coffee or tisane and a final small bite, taken slowly by the fire in the room above.

One menu, written the day you come.