All meals offered on our menu are prepared entirely from Austrian or South Bohemian sources with traditions of both cuisines in mind.

Veal and beef come from our own organic farm located at Mysletín in Ledenic.

The fish come from České Budějovice and Třeboň ponds.

The meals are garnished with almost forgotten ingredients of our grandmothers like millet, buckwheat and chickpeas, all of course, of organic quality.

We wish you a pleasant gourmet experience.

Cold appetisers

• Thinly sliced beef sirloin tip roast marinated, sprinkled with crushed pepper and grated cheese on served shredded lettuce
• Tartar of fresh and smoked salmon served with grated apple and red onion

Soups

• Hearty beef bouillon with meat, root vegetables sautéed in butter,  and homemade noodles
• Creamy South Bohemian potato soup with mushroom gnocchi,  seasoned with marjoram oil

Warm starters

• Rainbow trout fillet with leaf spinach and grilled tomatoes
• Goat cheese baked in pastry with honey and grapes

Salads

• Shredded lettuce with fresh vegetables and grilled entrecôte,  poured over with mustard dressing
• Varieties of fresh seasonal salads with orange dressing

Main dishes

• Zander with herb butter served with glazed carrots and celery leaves, with parsley potatoes
• Half a crispy duck marinated in duck fat and herbs, served with Old Bohemian red cabbage, homemade grated potato dumplings and grilled apple
• Boneless venison saddle with plum sauce, served with millet gnocchi  and Tyrolean speck, garnished with juniper seasoning
• Traditional beef sirloin tip roast with cream (rump-steak interlarded)  served with homemade bread dumplings
• Grilled sirloin beef steak, served with bacon green beans  and pommes frites
• Entrecôte steak, served with fresh herbs & garlic roasted potatoes,  garnished with cherry tomatoes and Tyrolean speck skewer
• Roasted lamb shank with rosemary, with mashed potatoes  and spring onion
• Wiener schnitzel made from veal sirloin coated with cornflower,  served with cranberry jelly and parsley potatoes
• Grilled veal cutlet served on mushroom ragout with chickpea soufflé
• Vacuum-roasted streaky pork loin on a bed of sauerkraut,  served with Tyrolean dumplings, poured over with hearty black beer  reduction sauce

Desserts

• Homemade plum tart with vanilla ice cream, peppermint  and Cinnamon stick
• Apple pie with curd cheese and prunes with vanilla cream  garnished with caramel