Jakob & Rosanna Baur-Spinelli have been running the second generation of Trotte since 1997 and open their doors to the asparagus and game seasons. From the wine, the noble brandies, the asparagus up to individual ingredients, almost everything comes from own production. From mid-April to June, home-grown asparagus is harvested fresh from the field every day in the beautiful 'Landbeiz'. These are served with homemade sauces (hollandaise, mayonnaise and Milanese with liquid butter and Parmesan), crispy wood-fired bread and spicy raw ham and ham from the region. For dessert I recommend meringues from the wood oven with vanilla ice cream and cream or homemade parfait. During the game season, various dishes from local game are offered. The tender saddle of venison is served with homemade spaetzli and various side dishes in two courses (reserve in advance).
My tip: depending on the season, saddle of venison or asparagus