Wurzelwerk Menu
where nature meets the plate
Welcome to Wurzelwerk at Werdenfelserei – where the scent of forest, meadow and fine aromas fills the air. Our cuisine is natural, regional and refined – with a love for roots, tubers and everything that grows and thrives in nature around Garmisch.
Traditional Bavarian dishes meet creative ideas and a hint of international flair. Always honest, always homemade, always special. Crafted with precision – because it’s the little details that make the difference.
Head Chef Sven Karge and his team bring the diversity of the region to your plate – with passion, sensitivity and a true feel for the extraordinary. Indulge, discover new flavours – and enjoy an evening full of taste, passion and Werdenfelserei spirit.
something special
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Oscietra & Prunier Caviar
Blini | Egg | Shallots | Chives | Crème Fraîche
Caviar House Finest Oscietra
The Oscietra caviar comes from the sturgeon species Acipenser Gueldenstaedti. This exceptional, large-grained caviar delights with its unmistakable flavour of roasted walnuts and hazelnuts. Its beautiful amber hue and long, aromatic finish make it a true delicacy.
20 grams | 60
Prunier Caviar
A touch of the Atlantic, a hint of elegance – Prunier Caviar tells a story of French savoir-faire and refined taste. Gently melting, with nutty and slightly briny notes, it unfolds on the palate with a full-bodied, distinctive character – delicate, rounded and of fascinating depth. With its aromatic complexity and rich flavour, it most closely resembles the Oscietra caviar from the Caspian Sea.
15 grams | 41
30 grams | 75
Tartare & Caviar
90g Beef Tartare | 15g Prunier Caviar
Radish | Mustard | Quail Egg | Potato Foam | Watercress
54
Oysters – Huîtres Poget | Normandy, France
Cucumber–Apple Vinaigrette | Chester Bread | Lemon
Piece | 6
Half Dozen | 35
course menues
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You have the choice. Our mission is not only to offer a special taste experience, but also the freedom to enjoy our menu entirely according to your preferences. All menus include an amuse-bouche, bread with spread, and a small sweet at the end.
Individually composed menu with fish or meat dishes
3 courses of delight | 65
with wine pairing | 83
4 courses of delight | 85
with wine pairing | 109
Individually composed vegan or vegetarian menu
3 courses of delight| 59
with wine pairing | 77
4 ourses of delight | 75
with wine pairing | 107
Sharing menu
from 4 persons
pre – order required
72 per person
Fireworks menu
6 times delight | 118
with Wine Pairing | 154
with Prunier Caviar | 14
fireworks menue
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Pumpkin Pockets
Goat Cheese | Seed Pesto | Sea Buckthorn | Citrus Fruit
Mountain Trout from the Kranzbach Spring Water
Cured, Smoked & Jellied
Beetroot | Horseradish | Sour Cream
Werdenfels Mountain Cheese Ravioli
Truffle | Chestnut | Fig Chutney | White Wine Cream
Perch from Lake Walchensee
Bread Dumpling | Forest Mushrooms | Thyme Tea | Jerusalem Artichoke
“Wild Alps”
Goulash of Wild Boar and Chamois from the Alpine Region
Celery | Pear | Brussels Sprouts | Black Trumpet Mushrooms | Elderberry Jus
Sweet Poetry
Plum | Hay Milk | Brioche | Original Beans 55% Chocolate
Fireworks menu
6 times delight | 118
with Wine Pairing | 154
with Prunier Caviar | 14
small delights - cold
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Autumn Garden Leaf
Salad | Mushrooms | Pumpkin | Grains | Rapeseed Oil Vinaigrette
15
Black Salsify
Truffle | Walnut | Pear | Wild Coffee
18
Field & Forest
Rye | Radish | Spruce | Green Apple
18
Pumpkin Pockets
Goat Cheese | Seed Pesto | Sea Buckthorn | Citrus Fruit
19
Mountain Trout from the Kranzbach Spring Water
Cured, Smoked & Jellied
Beetroot | Horseradish | Sour Cream
21
Highland Beef Tartar
Bell Pepper | Cucumber | Onion | Mustard | Quail Egg
22
small delights - warm
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Pumpkin – Coconut Broth
Pumpkin Dim Sum filled with Kend’l Pesto | Ginger | Lime | Pumpkin Seed Oil
15
Potato Harvest
Truffle | Buckwheat | Marjoram
22
Spaghetti “Chitarra”
Tomato | Buffalo Mozzarella | Parmesan Foam | Basil
as a starter | 18
as a main course | 25
Perch from Lake Walchensee
Bread Dumpling | Forest Mushrooms | Thyme Tea | Jerusalem Artichoke
23
Bavarian Straw-Fed Pork
Sweet Potato | Plum | Peanut
19
main delights
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Colorful Carrot
Fregula Sarda | Sea Buckthorn | Coconut | Citrus Fruit
25
Braised Chicory
Mushrooms | Pear | Couscous | Crispbread
27
Werdenfels Mountain Cheese Ravioli
Truffle | Chestnut | Fig Chutney | White Wine Cream
29
“Root Fish” – Char from Kranzbach
Fisher Dominik Blees
Root Vegetables | Horseradish | Swede | Chablis Sauce
35
Atlantic Monkfish
Pancetta | Beans | Preserved Lemon | White Tomato Foam
39
“Wild Alps”
Goulash of Wild Boar and Chamois from the Alpine Region
Celery | Pear | Brussels Sprouts | Black Trumpet Mushrooms | Elderberry Jus
39
Wiener Schnitzel of Veal
Fried in clarified Butter
Lingonberries | Lemon
full portion | 35
small portion | 26
Krün Mountain Lamb
Lamb Rump marinated in Yogurt & Crispy Fillet with Dried Fruit and Nuts
Pear | Beans | Bacon | Parmesan
42
Fillet of Alpine Ox
Polenta | Alliums | Blackberry | Beetroot
44
side dishes
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One Side Dish is included with each Main Course.
Additional Sides: 6 EUR.
Mashed Potatoes | Lemon | Olive Oil | Herbs
House Fries
Rosemary Potatoes
Young Leaf Salad | Cereals
Grilled Vegetables
Wild Broccoli | Almonds
Potato Salad | Cucumber | Mustard Sour Cream
sweet finale - by Alexander Ehrenberg
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Mühlbach Melange
White Coffee Ice Cream | Almond | Amarula | Milk Foam | Orange
10
Christian‘s Favorit
Hay Milk Ice Cream | Caramelized Pumpkin Seeds | Pumpkin Seed Oil
10
“The Flowerpot”
Wild Kaffee | Mascarpone | Cocoa Crumble | Mango | Passion Fruit
12
The Little Emperor
Soufflé – Style Kaiserschmarrn in a Glass | Hay Milk Ice Cream | Apple | Caramelized Hazelnuts
14
Pear Helene 2.0
Fruity & Fresh
Pear | Walnut | Ginger | Tonka Bean
16
Sweet Poetry
Plum | Hay Milk | Brioche | Original Beans 55% Chocolate
16
Schönegger Cheese Selection
“Uriger Bergler” | “Gletschertaler” | Alpine Blossom Cheese | Hay Milk Camembert | Obazda | Fig – Mustard Sauce
16
ice cream & sorbets
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Our Ice Cream Flavors
Vanilla Hay Milk | Coffee | Salted Caramel | Sour Cream | Cotton Candy
Our sorbets
Chocolate | Plum | Pear | Mango | Lime
per scoop | 3
topped with Haton & Filles Champagne | 15