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
Your Subtitle Goes Here
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
Your Subtitle Goes Here
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
Your Subtitle Goes Here
Spring Garden
Leafy Salads | Asparagus | Apple | Radishes | Grains | Rapeseed Oil Vinaigrette
15
Garden Salad
Rhubarb| Radishes | Chive Marinade | Crispbread
17
Kohlrabi Pockets
Alpine Herb Pesto | green Apple | Sunflower Seeds | Dill
18
White Asparagus
Morel | salted Hazelnut | burnt Cream
20
Alpine Salmon Trout (Kranzbach Spring Water)
Potato | Leek | Cucumber | Buttermilk
22
Highland Beef Tartare
Brioche | Asparagus | Egg Yolk | Watercress | Mustard
23
small delights - warm
Your Subtitle Goes Here
Wild Garlic & Potato Soup
Potato Dumplings | Radish | Frisée Lettuce
15
Stuffed Morel
Pea | green Asparagus | Almond | Belper Knolle Cheese
22
Spaghetti “Chitarra”
Tomato | Buffalo Mozzarella | Parmesan Foam | Basil
As a Starter 18
As a Main Course 25
Rabbit Ragout
Morel | Pea | Asparagus | Nettle Pesto
22
Walchensee Pike
Kohlrabi | Watercress | Potato | Citrus Sauce
23
main delights
Your Subtitle Goes Here
“Spring Awakening”
Herb Gnocchi | Asparagus | Walnut | Wild Garlic | Green Apple
25
Sweet Potato & Peanut
Beluga Lentils | Citrus | Ginger | Pak Choi
27
Loisachtal Goat Cheese Ravioli
Yellow Carrot | Rhubarb | Alpine Honey | Parmesan Foam
29
Mountain Char from the Isar Valley
Local catch by Dominik Blees
Asparagus | Pea | Carrot | White Tomato Cream
36
Tyrolean Wels
Catfish poached in Root Broth
Smoked “Kaminwurzen” Sausage | Chive Pearl Barley | Root Vegetables | Sauerkraut Cream Sauce
39
Wiener Schnitzel of Veal
Pan – Fried in clarified Butter
Cold-stirred Cranberries | Lemon
Full Portion 35
Small Portion 26
Slow-Braised Pork Cheeks
Kohlrabi | Mustard | Wild Garlic | Parmesan
36
Pink-Roasted Veal Tafelspitz
Scallop | Garden Salad | Celery | Horseradish | Veal Jus
42
Krün Spring Mountain Lamb
Pink-roasted Loin & braised Neck by Pascal Schöttl
Pea | Asparagus | Spinach | Date Jus
44
side dishes
Your Subtitle Goes Here
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
Your Subtitle Goes Here
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”
Wild Coffee | Chocolate | Lime | Raspberry
12
The Little Emperor
Souffléed (shredded Pancake) in a glass | Hay Milk Ice Cream | Cherry |
caramelized Walnuts
14
“Whispers of Spring”
Rhubarb | white Chocolate | Sorrel | Almond
16
“Frozen Sunshine”
Coconut | Mango | Passion Fruit | Wood Sorrel
16
Schönegger Cheese Selection
“Uriger Bergler” | “Gletschertaler” | Alpine Blossom Cheese | Hay Milk Camembert | Obazda | Fig – Mustard Sauce
16
ice cream & sorbets
Your Subtitle Goes Here
Our Ice Cream Flavors
Vanilla Hay Milk | Coffee | Salted Caramel | Sour Cream | Cotton Candy
Our sorbets
Chocolate | Rhubarb | Sorrel | Mango | Lime
per scoop | 3
topped with Haton & Filles Champagne | 15