Wurzelwerk Menu
Where craftsmanship quietly shines – and nature becomes aroma.
At Wurzelwerk, many things begin outdoors. Between lush meadows and mountain springs. In the soil. In the light. In the gentle scent of pine and alpine herbs. But what arrives on the plate goes far beyond what simply grows. It is refined. Transformed. And reimagined with a sense for the exceptional. Our cuisine is deeply rooted in the Alpine region – but never stands still. We play with contrasts. Roasted flavours meet freshness. Depth meets lightness. Sometimes classic. Often surprising. Always precise. Caviar meets beef tartare, whitefish bathes in duck fat, and blood sausage finds winter cod.
A menu here can unfold like a story – or be joyfully shared at the table. You choose how you want to enjoy. We’re here to guide you. Sven Karge and his team are craftsmen with heart and finesse. They cook with respect for every ingredient – and the courage to explore new paths. Every plate holds an idea. A story. A fleeting moment. An evening at Wurzelwerk is more than a meal. It’s quiet. Clear. Full of warmth. And a little like the mountains themselves: Still at heart – yet full of strength.
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
small delights - cold
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Winter Garden
Picked Leaf Salads | Pomegranate | Parsnip | Grains | Rapeseed Oil Vinaigrette
15
Beetroot
Tea Plum | Grains | Radish | Apple – Spruce Sorbet
18
Chestnut & Truffle
Black Salsify | Ginger | Miso | Mandarin
20
Caramelised Parmesan
Aubergine | Oven – Roasted Tomato | Sunflower Seeds | Fig
20
Klais Trout
from Kranzbach Mountain Spring Water
Yellow Carrot | Kumquat | Mandarin | Dill | Buttermilk | Horseradish
22
Highland Beef Tartar
Potato | Radish | Mustard | Quail Egg | Truffle
23
small delights - warm
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Cauliflower – Vanilla Soup
Grilled Cauliflower | Citrus fruit | Smoked Almond | Coconut
15
“Egg from the Graswang Valley”
Périgord Truffle | Jerusalem Artichoke | Brussels Sprouts | Hazelnut | Hollandaise Sauce
22
Spaghetti “Chitarra”
Tomato | Buffalo Mozzarella | Parmesan Foam | Basil
As a Starter | 18
As a Main Course | 25
Walchensee Whitefish
poached in Duck Fat
Duck Consommé | Mustard Cabbage | Parsnip
23
Bavarian Straw – Fed Pork
Pork Knuckle Raviolo | Cheek | Red Cabbage Cream | Tea Plum | Beetroot
19
main delights
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Gnocchi “Waldorf Style”
Celery | Walnut | Parsley | Green apple
25
Braised Chicory
Wild Mushrooms | Pear | Couscous | Crispbread
27
Werdenfels Mountain Cheese Ravioli
Truffle | Chestnut | Fig Chutney | White Wine Cream
29
Salmon Trout from the Isar Valley
Local catch by Dominik Blees
Lentils | Carrot | Balsamic Vinegar | Shellfish Sauce
36
Norwegian Winter Cod
Baked Spleen Sausage | Creamed Cabbage | Grapes | Riesling Beurre Blanc
39
Wiener Schnitzel of Veal
Fried in clarified Butter
Lingonberries | Lemon
full portion | 35
small portion | 26
Loisach Valley Braised Beef (Böfflamott)
Celery | Mustard Cabbage | Mandarin | Jus
36
Bavarian Spiced Duck
Gently cooked Duck Breast
Pumpkin | Kumquat | Ginger | Peanut
39
Mountain Lamb from the Werdenfels Region
Pink – Roasted Loin by Pascal Schöttl
Jerusalem Artichoke | Beetroot | Parsley | Mustard Seed Jus
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 Mélange
White Coffee Ice Cream | Almond | Amarula | Milk Foam | Orange
10
Christian‘s Favorite
Vanilla–Hay Milk Ice Cream | Caramelized Pumpkin Seeds | Pumpkin Seed Oil
10
“The Flowerpot”
Wild Coffee | Mascarpone | Cocoa Crumble | Mango | Passion Fruit
12
The Little Emperor
Soufflé – Style Kaiserschmarrn in a Glass | Hay–Milk Ice Cream | Cherry | Caramelized Walnuts
14
“Banana Joe”
Original Beans chocolate | Banana | Peanut | Citrus fruit 16 “Rooibos Tea” Mandarin | Yogurt | Caramel | Marigold Blossoms
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