Keller Holz Gastropub

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.

Baba ganoush

Oriental appetizer of roasted aubergine with garlic. Served with chickpea and coriander falafel, tomato salad and focaccia.

Fattoush salad with baked pepper spring-rolls

Lebanese salad with fresh vegetables, salad mix, kalamata olives and red onions. Served with spring rolls stuffed with aubergine, walnuts, honey and herbs, dressed with lemon juice, olive oil, garlic and herbs.

Chicken liver mousse

Airy butter-based mousse with added nutmeg, vermouth and cognac. Served with oyster mushrooms and Cipollini onions, garnished with microgreens, mushrooms and onions.

Homemade salted salmon and herring Forshmak

Light and airy spreadable appetizer of homemade salted herring and potato soufflé. Served with salmon, green onions and capers. Garnished with a radish slice and microgreens.

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.

Homemade salted salmon and sardines platter

Homemade marinated salmon in salt, sugar and citruses and homemade salted sardines served with butter and seasoned with peppercorn.

Roast beef and cured meat platter

Roast beef marinated in Worcestershire with mustard and home-smoked pork speck. Speck - dry-cured pork ham, similar to Prosciutto, but with a pronounced smoked flavor. We ourselves keep the meat for 1,5 months, then we smoke it for about 20 hours. The meat is cured in spiced olive oil and served with hot olives, pickled peppers and crispy grisini.

Nuts, chili and bacon

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

Buffalo cauliflower

Crispy cauliflower in tempura batter and Parmesan is fried in deep oil. Served with Dynamite sauce, microgreens, chili peppers, red and green onions.

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 dark beer Stout and spicy flour with spices. Served on a spicy cream-chili sauce with sesame oil. The dish is decorated with microgreens and radish slices.

Tiger prawns in garlic sauce

Prawns are lightly fried in olive oil with garlic, thyme and chili peppers. Then, white wine, carrots, concasse tomatoes, garlic oil are added and prawns are simmered in the sauce for a couple of minutes. Served with wine sauce and crispy croutons.

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.

Panzanella salad with basil and ricotta cream

Light vegetable salad of several types of tomatoes, baked sweet peppers, radishes, lettuce mix and homemade bread toast. Drizzled with a tangy rustic dressing and served with a fresh cream of Ricotta with basil and pesto.

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.

Green salad with shrimps and parmesan

Shrimps are fried in olive oil with garlic. Layered on a fresh mix of lettuce leaves with tomatoes, dressed with a light sauce of sesame oil with tahini and lemongrass, sprinkled with grated parmesan on top.

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.

Creamy tomato soup

Light tomato cream soup with garlic and herbs. Served with grissini.

Marseille fish soup

Marseille fish soup - an original fish soup. It is always prepared with a large quantity of fish and seafood (dorado, salmon, shrimps, mussels, baby squid) in a spicy fish broth with tomatoes, saffron, potatoes, chili peppers and herbs. Served with crispy toast and Rouille sauce based on fish broth and homemade garlic mayonnaise.

Broccoli and spinach cream soup

Broccoli and spinach cream soup. Balanced in taste and very delicate broccoli and spinach cream soup with truffle oil, cream-based and with added parmesan. Served with homemade grissini sticks.

Borsch with doughnuts

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

Lamb shurpa

Shurpa is a fragrant lamb soup, coarsely chopped potatoes and carrots, with a wide variety of spices, cilantro and lemon.

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.

Sauteed seafood

Delicate sauteed on white wine with an abundance of seafood (mussels, shrimps, squids, clams, baby squid) with the addition of thyme, garlic and vegetables.

Dorado fillet with spinach and lemon sauce

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

Salmon steak with vegetable salsa

Horseshoe-shaped salmon steak marinated in aromatic Chimichurri sauce, grilled over open coal-fire and served with a bright vegetable salsa of tomatoes, sweet and hot peppers, red onions and greens.

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.

Red wine-braised lamb shank with mashed potatoes

The lamb shank is braised for a long time in a red wine sauce with onions, carrots, peeled tomatoes, a mixture of peppers and herbs. Served with delicate creamy puree and tomato-wine sauce with vegetables.

Pork ribs BBQ

Juicy pork ribs marinated in a mixture of aromatic spices with garlic, mustard, paprika and butter, grilled in a Josper on open charcoals. Served with mustard drops and microgreens.

House-smoked pork knuckle with salt-baked potatoes

The pork knuckle is stewed for several hours in dark beer, after which it goes to the smokehouse. Upon serving, it is baked until golden brown on open charcoals and served with baked broccoli and salt-baked potatoes.

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 with vegetables

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

Sausages Currywurst

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

Sausages Nuremberg

Pork sausages with smoked paprika. Served with smashed potatoes.

Sausages Thüringen

Chopped beef and pork sausages. Served with smashed potatoes.

Chicken bratwurst

Chicken sausages with green onions and herbs. Served with smashed potatoes.

Turkey bratwurst

Turkey sausages with herbs and spices.

Pork bratwurst

Sausages with pork fat and spices

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.

Burger with turkey meat

Brioche bun, turkey meat, Chili-Cheddar sauce, burger sauce, tomatoes, pickled cucumber, crispy onion, lettuce. The burger is served with french fries and hot Dynamite sauce.

Sweet potato fries

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

Grilled vegetables

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

Wok vegetables with buckwheat noodles

Buckwheat noodles with sautéed vegetables and mushrooms. Asian-style honey and chilli sauce with ginger, garlic and soy sauce.

Curry vegetables with tofu and basmati rice

Basmati rice with sautéed mixed vegetables, mushrooms and tofu cheese, in curry sauce and coconut milk.

Dumplings with potatoes and mushrooms

Dumplings stuffed with potatoes and roasted mushrooms and onions.

Spring-rolls with mushrooms and walnut sauce

Spring rolls filled with oyster mushrooms, cabbage, carrots, sweet peppers and chillies, with soy sauce, sesame oil and green onions, served with mixed salad. Walnut sauce dressing.

Coal-grilled potatoes in salt

Potatoes are boiled, then baked on coals, served with a sprig of thyme.

Asparagus with broccoli

Asparagus is fried in olive oil with garlic, broccoli is blanched. The vegetables are served with bleu cheese sauce and crispy bacon.

Spinach with garlic and parmesan

The spinach is braised in white wine with garlic. When served, the dish is sprinkled with parmesan.

Pasta

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

Chocolate mousse-cake with berries

Chocolate cake based on Tofu cheese, coconut milk and cocoa. Served with fresh berries and berry sorbet.

Fondant with vanilla ice cream

Chocolate fondant - a classic French dessert made of chocolate biscuit dough, with a firm shell and a liquid centre. Served with a scoop of vanilla ice cream on nut praline, caramel sauce and chocolate truffle.

Apple Tarte Tatin with vanilla ice cream

Tarte Tatin is a type of upside-down apple tart. The sliced apples are caramelized than covered with a thin lid of homemade puff pastry and baked. It is served with fresh berries, an ice cream scoop and drizzled with caramel 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.

Chocolate Caramel Cheesecake

A delicate cheesecake with a silky texture of cream cheese and chocolate, baked on a chocolate brownie crust, and served with fresh berries and caramel sauce.

Profiteroles Baileys

Airy profiteroles stuffed with delicate custard, poured with chocolate sauce based on Baileys cream liqueur.

Strawberry Milkshake

Scotch ALE

ABV 7.5 / IBU 21 / OG 17 / EBC 36

Barrel Aged Barley Wine

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

Vienna Lager

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

Weissbier

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

Pilsner

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

Munich Helles

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

Kellerbier

ABV 4,7%, IBU 10, OG 11, EBC 8

IPA

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

Stout

ABV 6,0%, IBU 30, OG 14, EBC 75

Belgian Blonde

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

Kölsh

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

Alkoholfrei

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

Belgian Cherry Ale

ABV 6,5%, IBU 25, OG 15

Russian Imperial Stout

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