Menu
At the restaurant Obauer we subscribe to a "cuisine of the market," which means we prepare what is in season, and what our purveyors and farmers have available for us, and what our foraging experts have been able to collect. This changes daily. Our menu is a snapshot of the moment and changes with the seasons. If we have made you hungry we have accomplished our goal.
At the restaurant Obauer we subscribe to a "cuisine of the market," which means we prepare what is in season, and what our purveyors and farmers have available for us, and what our foraging experts have been able to collect. This changes daily. Our menu is a snapshot of the moment and changes with the seasons. If we have made you hungry we have accomplished our goal.
Our menus
- six course menu
- four course menu
- additional
cauliflower / sunroot / air-dried beef / 6 g truffle 78
variation of foie gras instead of first course plus 29
kids menu – below the age of 12 years — 3 course 45
A la Carte
- vegetables
avocado / almond-pepper / O‑Chili / potato paper* 28
cabbage and beetroot / orange-cream / Sumach yoghurt* 29
chestnut cream soup / air-dried goose breast / marjoram 28
with white truffle per gramm 12
artichokes / cabbage cream / hempseeds / flaxseed oil* 36
braised curd cheese champignons / Castelfranco salad / poppy seed 32- fish
dry-aged & pepper salmon trout / Styrian prawn /oyster crème 52
bisque from Styrian prawns / saffron squash / ginger 45
trout strudel / Veltliner sauce / champignonpurée 39
fried turbot / fried foie gras / chanterelles / leaf spinach 85
steamed pike perch / treviso radicchio / pine nuts / Veltliner sauce 52
- meat and innards
venison carpaccio / pink venison / saffron apple / honey / blueberry mustard 39
alp pork liver / fried foie gras / ‘Forcher’ bacon / apple bread 52
saddle of venison / curd cheese lasagne / septfoil sauce 58
partridge / chestnuts / braised quince & compote 65
vension roast joint / butter shallots / shiitake / mashed potatoes 38
sirloin (30 days) from Salzburg cattle / mushroom gnocchi / burgundy sauce 69- cheese
selection of cheese / homemade chutneys 25
goat- & sheep cheese from Salzburg, Italy & France / pear chutney 25
- desserts
Obauer dessert selection 33
gingerbread soufflé / prune / Glühwein foam / malt-ice-cream 25
cinnamon rice / elder ragout / short pastry / cornelian cherry-ice-cream 25
mango / churd cheese / mandarins / banana-kiwi-sorbet 28
piedmont hazelnut bar / figs / pomegranate / kalamansi-ice-cream 25
Lunch
- lunch menu
- classic lunch dishes
Wiener Schnitzel from Salzburg veal / mixed salad / potatoes / berries / cabbage mayonnaise 38elder ragout / red wine ice-cream 19
