Where craftsmanship quietly shines – and nature becomes aroma.
Wurzelwerk Menu
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
Brioche | Asparagus | Egg Yolk | Watercress | Mustard
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 | 89
4 courses of delight | 85
with wine pairing | 117
Individually composed vegan or vegetarian menu
3 courses of delight| 59
with wine pairing | 83
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 | 166
with Prunier Caviar | 148
small delights - cold
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Summer Garden
Tomato | Melon | Radishes | Grains | Canola Oil Vinaigrette
15
Oxheart Tomato
Melon | Verjus Vinaigrette | Alpine Herbs | Flaxseeds
17
Kohlrabi Pockets
Alpine Herb Pesto | Green Apple | Sunflower Seeds | Dill Vinaigrette
18
Mild Goat Cheese & Peach
Peas | Salted Hazelnuts | Zugspitze Honey | Verbena
20
Alpine Sturgeon from Mountain Spring Water
marinated and seared
Lettuce | Cucumber | Gooseberry | Tarragon
23
Highland Beef Tartare
Roasted Bell Peppers | Brioche | Quail Egg | Mustard
23
small delights - warm
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Yellow Bell Pepper Cream Soup
Sunflower Seeds | Peach | Marigold
15
Baked Zucchini Flower
Ratatouille | Melon | White Tomato Broth
22
Spaghetti “Chitarra”
Tomato | Buffalo Mozzarella | Parmesan Foam | Basil
as an Appetizer | 18
as a Main Course | 25
Werdenfels Mountain Lamb Liver
Cherry | Celery | Buckwheat | Wood Sorrel
22
Perch Fillet from Lake Walchensee
Carrot | Apricot | Citrus Fruit
23
main delights
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Kohlrabi & Cherry
Quinoa | Ginger | Hazelnut | Verjus
25
Buckwheat Risotto
Chanterelles | Apricot | Carrot | Sweet Potato
25
Alpine Herb Pockets with Mountain Cheese
Broth Pea | Gooseberry | Garden Salad | Cream Cheese
27
Salmon Trout from the Isar Valley Local
catch by Dominik Blees
Tomato | Fennel | Almond | Gin
36
Pan-fried Eagle Fish
Peas | Peach | Chanterelle | Citrus
39
Wiener Schnitzel of Veal
Pan – Fried in clarified Butter
Cold-stirred Cranberries | Lemon
Full Portion 35
Small Portion 26
Breast of Tyrolean Corn-Fed Chicken
Corn | Blackberry | Tarragon | Mustard Seed Sauce
36
“BBQ-Style” Shoulder of Alpine Beef
Melon | Radish | Celery | Gravy
39
Karwendel Game
Raspberry | Bell Pepper | Pea | Chanterelle | Pretzel Dumpling
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 | Strawberries
10
Christian‘s Favorite
Vanilla–Hay Milk Ice Cream | Caramelized Pumpkin Seeds | Pumpkin Seed Oil
10
“The Flower Pot”
Black Forest-style
Cherry | Original Beans chocolate | Mascarpone
12
The Little Emperor
Souffléed shredded Pancake in a glass | Hay Milk Ice Cream | Cherry | caramelized Walnuts
14
Apricot & Mountain Meadow Hay
Apricot | Yogurt | Honey
16
“Summer Berry”
Alpine Herb Sorbet | Chamomile | Buttermilk | Wood Sorrel
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 | Strawberry | Herbs | Apricot | Lime
per scoop | 3
topped with Haton & Filles Champagne | 15