Martini Gansl Delight - A Delicacy of the Season
The Martin’s Goose is a traditional dish served on November 11th, St. Martin’s Day. This custom has its roots in the church festival of Saint Martin of Tours, who is honored as the patron saint of the poor and of geese.

At Reichhalter, we also celebrate this culinary tradition every November. Tender goose breast with crispy skin, perfectly paired with aromatic red cabbage and potato dumplings, delighted our guests once again this year. In the cozy atmosphere of our restaurant, musical accompaniment was provided by David Frank, adding to the charm of the evening.

Roasted goose liver. Quince. Pumpkin. Homemade brioche
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Cocoa tagliolini. Goose ragout. Orange flavour
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Whole goose. Red cabbage. Schupfnudel. Mustard and pepper sauce
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Valrhona chocolate slice. Salted lemon ice cream