Menu

Beef soup ‘Landovia’

entrecôte, grilled medium, thinly sliced, served with pak choi, carrots, sugar snap peas, celery, baby corn, sweet chilli soy sauce, pea sprouts, fresh coriander, fresh chilli, udon noodles and clear beef broth

Grilled entrecôte, 160 g

rich grilled flavour, cooked over an open flame, served with:

• grilled Portobello mushroom in a delicate herb and olive oil marinade
• baked potato and sour cream sauce
• fine green beans wrapped in bacon
• grilled tomato, seasoned with Guérande sea salt from France and Landzeit barbecue sauce

Premium ribs on wild fire

500–600 g of generously meaty, succulent grilled beef ribs, seasoned with an American-style barbecue marinade made with onions, garlic and acacia honey, served with:

• fine green beans wrapped in bacon, pan-fried until crisp
• baked potato and sour cream sauce
• grilled tomato, seasoned with Guérande sea salt from France
• Landzeit barbecue sauce

Linguine ‘Landria in Italy’

pan-fried prawns and organic catfish fillet cubes, salicornia (sea asparagus), root vegetables with carrots, celeriac and leek, al dente durum wheat linguine, in a delicate spring onion cream sauce

Steak burger ‘Great Plains’

entrecôte, 180 g, delicately marinated and grilled until succulent, with grilled Portobello mushroom, pan-fried bacon, iceberg lettuce, oxheart tomatoes, barbecue sauce, served with rosemary chips – seasoned with Guérande sea salt from France, ketchup and sour cream sauce

Grilled organic catfish fillet

marinated with olive oil, chives, parsley, garlic, lime zest and Guérande sea salt from France, served with:

• vegetables including pak choi, carrots, sugar snap peas, celery, pea shoots and rocket
• parsley potatoes
• half a grilled lemon

Viennese veal schnitzel, 160 g

freshly pounded, breaded and fried until golden brown, served with parsley potatoes, deep-fried parsley, lingonberries and half a grilled lemon.

Fiaker goulash

beef goulash with a dollop of sour cream and smoked paprika, served with Sacher sausages, pan-fried potatoes, a fried egg and a pickled gherkin

Original Landzeit Viennese fried corn-fed chicken

half a succulent corn-fed chicken, breaded and fried until golden brown, served on a slate plate with rosemary chips, seasoned with Guérande sea salt from France, deep-fried parsley, sour cream sauce, lingonberries and half a grilled lemon

Savoury crêpe roulade with beef

with minced beef, on a well-seasoned tomato sauce, served with parsley potatoes and garnished with deep-fried parsley

Original Landzeit veal bratwurst

served with homemade Styrian potato salad with scarlet runner beans, lamb’s lettuce and pumpkin seed oil

Apricot palatschinke

homemade Austrian crêpe, filled with delightful, homemade apricot jam

Ice cream palatschinke

homemade Austrian crêpe, filled with vanilla ice cream, garnished with whipped cream and chocolate sauce