Goose weeks at the Lindbergh!

Anything but STANDARD

Enjoy our goose specialties from 17.10.!
(While stocks last)

The special thing about our goose is that we marinate it finely and then cook it sous vide for 24 hours. The gentle maturing time makes the goose particularly tender and juicy.

When they order the goose, it is over-crusted at high heat in the combi steamer at about 230 degrees for 7 minutes. This process ensures that you can order a fresh, crispy goose at any time - and get it right away.
and get it right away.

Without advance booking, without long waiting times.

A C H T U N G :
From 22.10. until the end of the year also open SATURDAYS
from 11:30-15:00!

Goose card

Also again "To GO"!

Goose giblet soup
with goose giblets & bread dumplings A,C,G

€ 7.5

1/4 Crispy goose (breast or leg)
with apple red cabbage and potato dumpling A,C,G

€ 28

Chestnut-hazelnut chocolate tartlet
with whipped cream and plum ragout
G,H,O

€ 7.5

Why not put together a menu for yourself!

2 courses (soup+goose or goose+dessert)
3 courses (soup, goose & dessert)

€ 33
€ 39

Portion of glazed chestnuts
Wine accompaniment to the goose menu

€ 2
€ 15

We wish good appetite!

Gerhard Lindner & his Lindbergh Team