Hot Meals

Fried fillet of salmon trout served with an exquisitely creamy ragout of fennel and lemon scented Cous - Cous

Braised shank of lamb, a speciality from the “Weizer” countrymen, in a red wine sauce, comes with a ragout of potatoes, olives and cherry tomatoes, topped with sprigs of fresh rosemary

Viennese classic veal cream goulash, served with German dumplings

Breaded deep-fried tender chickenbreast, served with parsley potatoes