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
Mustard Ice Cream | Bacon | Onion | Farchant Egg Yolk | Broth
54
Oysters – Huîtres Poget | Normandy, France
Cucumber and 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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Autumn Garden
Leafy Greens & bitter Greens
Pumpkin | Farchant Apple | Crispy Oats | Canola Oil Vinaigrette
15
Colorful Beet Field
Apple | Almond | Pumpernickel | Balsamic Reduction
17
Black Salsify
Tea Plum | Walnut | Truffle | Verjus | Wildkaffee
18
Caramelized Goat Cheese
Chestnut | Fig | Radish | Brussels Sprouts
20
Marinated Mountain Char
Artichoke | Pear | Juniper | Buttermilk
23
Mountain Ox Tartare
Mustard Ice Cream | Bacon | Onion | Farchant Egg Yolk | Broth
23
small delights - warm
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Jerusalem Artichoke-Coconut Soup
Turnip | Vanilla | Garden Apple
15
“Mushroom Season”
Wild Mushrooms | Ginger | Buckwheat | Belper Knolle Cheese
20
Spaghetti “Chitarra”
Tomato | Buffalo Mozzarella | Parmesan Foam | Basil
As an Appetizer | 18
As a Main Course | 25
Werdenfels Mountain Lamb Tongue
Cherry | Celery | Buckwheat | Wood Sorrel
22
Pikeperch, gently poached
Turnip | Pear | Vanilla | Crustacean Cream
23
main delights
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Pumpkin Goulash
Chanterelles | Sea Buckthorn | Carrot | Ginger
25
Beluga Lentil Risotto
Black salsify | Kale | Apple | Almond
25
Werdenfels Cheese Pockets
Pear | Mountain Cheese | Sage | Hazelnut | White Wine
27
Walchensee Whitefish, confit
Black Salsify | Bacon | Garden Apple | Tarragon
36
Danish Monkfish, pan-fried
Truffle | Cauliflower | Parsley | Hazelnut | Fish Jus
42
Wiener Schnitzel of Veal
Pan – Fried in clarified Butter
Cranberries, cold-stirred | Lemon
Full Portion | 35
Small Portion | 26
Loisachtal “Böfflamott”
Alpine beef cheek marinated in red wine and braised
Mushroom Goulash | Bacon | Celery | Elderberry Jus
36
Breast of Bavarian Duck
Celery | Brussels Sprouts | Fig | Mustard Seeds
39
Wild Alps
Esterberg Saddle of Venison and Goulash
Turnip | Sea Buckthorn | Kale | Pumpkin
44
Duck’s Good, Everything’s Good! By advance order
Bavarian Lugeder duck from Pleiskirchen, carved whole at the table
Melted potato dumplings | Bread dumplings | Red cabbage | Brussels sprouts | Caramelized chestnuts | Duck gravy
79
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 | Grains
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 Favorite
Vanilla–Hay Milk Ice Cream | Caramelized Pumpkin Seeds | Pumpkin Seed Oil
10
“The Flower Pot”
Wild Coffee | Chocolate Mousse | Passion Fruit | Mango
12
The Little Emperor
Souffléed (shredded Pancake) in a glass
Hay Milk Ice Cream | Apple | caramelized Walnuts
14
The Bee Sting
Brioche | Chamomile | Almond | Werdenfels Honey | Vanilla
16
Sweet Poetry
Plum | Poppy Seed | Buttermilk | Original Beans 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
Original Beans Chocolate | Plum | Pear | Lime
per scoop | 3
topped with Haton & Filles Champagne | 15