Anything but STANDARD
The special thing about our goose is that we marinate it finely and then cook it sous vide for 24h. The gentle maturing time makes the goose particularly tender and juicy.
When they order the goose, it is crusted over at high heat in a combination steamer at about 230 degrees for 7 minutes. This process ensures that you always order a fresh, crispy goose
can- 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
Also again "To GO"!
Goose giblet soup
with goose giblets & bread dumplings A,C,G
1/4 Crispy goose (breast or leg)
with red cabbage and potato dumplings A,C,G
Chestnut-hazelnut chocolate tartlet
with whipped cream and plum ragout G,H,O
Why not put together a menu for yourself!
2 courses (soup+goose or goose+dessert)
3courses (soup, goose & dessert)
Portion of glazed chestnuts
Wine accompaniment to the goose menu
We wish good appetite!
Gerhard Lindner & his Lindbergh Team