Keller Holz Gastropub

Onion tartlets with bacon

Carpaccio of lightly salted shrimp

Spinach salad with smoked perch

Quail schnitzel with quince chutney

Pork knuckle with coleslaw

Pork belly with miso caramel and Borodinsky mayo

Apple jelly tart

Meat pie with cranberry sauce

Éclairs with salmon mousse

"Olivier" salad with turkey

Duck breast with orange and pear chutney

New Zealand lamb rack with "glintwine" sauce

Hummus and falafel with tomato and chili salad

Classic oriental cuisine appetizer. Traditionally prepared with chickpeas and tahini (sesame paste), olive oil and lemon juice with spices. Served with salsa of ripe tomatoes, parsley, chili peppers, pine nuts and crispy homemade pita. Topped with falafel balls with cilantro, garlic and parsley. Dressed with olive oil and lemon juice.

Chicken liver parfait with cranberry gel

“Roast duck” with foie gras sauce

Nuts, chili and bacon

Walnuts, almonds, cashews caramelised with cane sugar and with added bacon and chilli peppers

Parmesan soufflé with veal tenderloin and tonnato sauce

Cheeseboard

Cheese board of 3 types of cheese: Fontal Alpinella, Fourme D'Ambert, Pecorino Tartufo. Served with chili nuts, dates and dried apricots. Garnished with mint sprigs.

Chips with Chili-Cheddar sauce

Crispy homemade chips. Served with bacon and spicy Chili-Cheddar cheese sauce. Garnished with microgreens.

Crispy blooming onion

An original flower-shaped appetizer made from a whole onion. The onion is dipped in a batter of spicy flour with added spices, milk and eggs, deep-fried in oil and laid on spicy Dynamite sauce when served. The dish is garnished with radishes, chili peppers and red onions.

Beer battered tiger prawns with chili cream

Prawns are fried in a batter based on beer Munich Helles and spicy flour with spices. Served on a spicy cream-chili sauce with sesame oil. The dish is decorated with microgreens and radish slices.

Crispy Buffalo Wings

Chicken wings are deep-fried in oil and caramelized in a spicy cream-chili sauce based on peanut butter, lime juice and chili sauce. Upon serving is topped with ground peanuts and green onions.

Crispy bacon with Parmesan foam and Dor Blue cheese croquettes

Quick-fire fried bacon slices prepared in a Josper layered on a creamy parmesan foam and served with a crispy blue cheese croquette ball. Topped with nuts caramelized in chili sauce with bacon and microgreens.

Salad with smoked duck, cranberries and pomegranate caviar

Mix of lettuce leaves with citruses (lemon and orange), tender smoked duck, fennel, pomegranate caviar and cranberries in sugar syrup. Dressed with a dressing based on honey, lemon juice and mustard.

Salad with baked beets and goat cheese

Mix of lettuce leaves with beets, cherry tomatoes, cucumbers, basil and parsnips dressed with Nicoise dressing. Served with goat cheese and almodn crumbs.

Salad with tiger prawns and eggplant

Shrimps are fried with garlic in olive oil. Layered on a mix of lettuce, cherry tomatoes, cucumber, eggplant with addition of Cippolini onion. Served with avocado crea, and tempura.

Steak salad with avocado, ricotta and cherry tomatoes

Light salad of fresh cherry tomatoes, red onion, chili peppers and a mix of lettuce leaves, layered on fried zucchini with delicate Ricotta cream, seasoned with balsamic vinegar and lemon juice and served with sliced juicy roast beef, fresh avocado puree and nut crumbs.

Butterhead lettuce with veal tenderloin, cherry tomatoes, mushrooms, and pine nuts

Fennel salad with cucumber, mint, and shrimp

Arugula with smoked beetroot, prosciutto, and Pecorino

Salad with duck breast, black radish, and green apple

Sweet potato cream soup with bacon and sage chips

Chicken consommé

Borsch with doughnuts

Classic rich borsch. Served with garlic donuts, fragrant lard and red pepper.

Bouillabaisse

Charcoal grilled octopus with vegetables

Octopus tentacles are marinated in herbs and quick-grilled over an open fire with cherry tomatoes, carrots, parsnips and asparagus. Upon serving, the dish is seasoned with aromatic Chimichurri sauce made from herbs, garlic, chili pepper and olive oil.

Dorado fillet with spinach and lemon sauce

Two tender dorado fillets served on a bed of spinach with lemon cream sauce.

Salmon fillet with asparagus and broccoli puree

Salmon fillet is marinated in Misso paste and rice vinegar with garlic. Is fried in Josper and served with broccoli puree, asparagus, carrot and green peas.

Mussels in garlic sauce

Stew mussels with onions and garlic in butter and mix of white wine and thyme. are served with lemon and ciabatta.

Doradao with leek and caper velouté

Salmon with cauliflower and pickled ginger

Duck leg confit with mashed potatoes and sauce Noilly Prat

Very tender duck leg confit (confit - cooking method: slow simmering of the product, completely immersed in fat or oil at low temperature). Served on an airy bed of mashed potatoes, with Noilly Prat sauce and a sprig of thyme. Noilly Prat sauce is made with white vermouth, cane sugar and spices.

Duck breast with asparagus, Brussels sprouts and date puree

It balances on the contrast of salty and sweet, gently revealing the juiciness and richness of soft duck breast. Served with Brussels sprouts, parsnips, asparagus, carrots and date cream. Sauce on the plate: Noilly Prat.

Rack of lamb of New Zealand with fig sauce and broccoli

Rack of lamb of New Zealand with vegetables (carrots, parsnips, broccoli, garlic, thyme), served with celery cream and fig sauce.

Veal cheeks with roasted romaine and parsnip cream

Turkey terrine with root vegetables

Beef burger on homemade brioche bun

Beef cutlet, soft bun, burger sauce (chili sauce, soy sauce, homemade mayonnaise based on mustard, lemon juice, vinegar, butter and egg), Chili-Cheddar sauce (Cheddar cheese, cream, cream cheese, adjika, butter, paprika), tomatoes, lettuce, pickled cucumbers, onions. The burger is served with french fries and hot Dynamite sauce.

Chicken schnitzel with cranberry sauce

Sausages Currywurst

Chicken sausages with mozzarella and curry. Served with smashed potatoes.

Sausages Thüringen

Chopped beef and pork sausages. Served with smashed potatoes.

Pork bratwurst

Sausages with pork fat and spices

Bratwurst minced pork and beef

Spicy chopped beef and porc sausages mixed with paprika, chilli, nutmeg and mustard. Served with smashed potatoes. 2 sausages per serving.

Sweet potato fries

Sweet potatoes deep-fried in oil, served with Dynamite sauce.

Asparagus with lemon cream sauce

Grilled vegetables

Squash, eggplant, peppers, red onions, mushrooms and tomatoes are grilled with aromatic herbs, pepper and salt.

Broccoli with pine nut sauce

Spinach with parmesan sauce

Pasta

Spaghetti is boiled in water and seasoned with salt and butter.

French fries with sauce

Berries and custard Pavlova

This is a light and airy dessert made of crispy meringue and filled with custard, served with ripe strawberry slices topped with Coulis sauce and a ball of berry sorbet on meringue crumble.

Plum and chocolate tart

Classic cheesecake cu with wild beries

A delicate creamy cheesecake is served with berry sauce and fresh berries.

Napoleon

Puff pastry cake with custard is served with berries and mint.

S.Pelligrino 0.25

S.Pelligrino 0.75

Dorna / Izvorul Alb 0.33

Dorna / Izvorul Alb 0.75

Coca-Cola 0.250

Coca-Cola Zero Zahăr 0.250

Juice in assortment

Orange / Apple / Tomato

Fentimans 0.2

Red Bull 0.25

Munich Helles

ABV 4,7%, IBU 12, OG 11, EBC 6

Vienna Lager

ABV 5,6%, IBU 14, OG 13, EBC 13

Landbier

ABV 4,3% / IBU 9 / OG 10 / EBC4

Weissbier

ABV 5,0%, IBU 6, OG 12, EBC 6

Belgian Blonde

ABV 6,5%, IBU 20, OG 15, EBC 20

Pilsner

ABV 5,6%, IBU 33, OG 13, EBC 7

IPA

ABV 6,1%, IBU 50, OG 14, EBC 11

Kölsh

ABV 5,6%, IBU 17, OG 13, EBC 5

Dunkel

ABV 5,6% / IBU 19 / OG 13 / EBC 33

Russian Imperial Stout

ABV 10%, IBU 54, OG 23, EBC 98

Barrel Aged Rye Wine

ABV 12% IBU 44 EBC 21 OG 28

Alkoholfrei

ABV <0,5%, IBU 25, OG 6,5, EBC 8

Barrel Aged Barley Wine

ABV 14% / IBU 50 / OG 33 / EBC 42