{"id":987,"date":"2023-01-05T16:53:04","date_gmt":"2023-01-05T16:53:04","guid":{"rendered":"https:\/\/scalahot.com\/menu\/"},"modified":"2026-07-20T09:38:00","modified_gmt":"2026-07-20T09:38:00","slug":"menu","status":"publish","type":"page","link":"https:\/\/scalahot.com\/en\/menu\/","title":{"rendered":"Menu"},"content":{"rendered":"[vc_row type=”in_container” full_screen_row_position=”middle” column_margin=”default” column_direction=”default” column_direction_tablet=”default” column_direction_phone=”default” scene_position=”center” text_color=”dark” text_align=”left” row_border_radius=”none” row_border_radius_applies=”bg” row_position_desktop=”default” row_position_tablet=”inherit” row_position_phone=”inherit” overflow=”visible” overlay_strength=”0.3″ gradient_direction=”left_to_right” shape_divider_position=”bottom” bg_image_animation=”none”][vc_column column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” flex_gap_desktop=”10px” column_element_direction_desktop=”default” column_element_spacing=”default” desktop_text_alignment=”default” tablet_text_alignment=”default” phone_text_alignment=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_backdrop_filter=”none” column_shadow=”none” column_border_radius=”none” column_link_target=”_self” column_position=”default” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/1″ tablet_width_inherit=”default” animation_type=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][vc_column_text css=”” text_direction=”default”]\n

Antipasti \u2013 Vorspeisen<\/u><\/em><\/strong><\/p>\n

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Englisches Roastbeef mit Senf-Zitronen-Sauce, serviert mit Rucola und marinierten Pfifferlingen<\/em><\/p>\n

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Roastbeef all\u2019inglese con salsa alla senape e limone, servito con rucola e finferli marinati<\/em><\/p>\n

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English-style roast beef with mustard-lemon sauce, served with arugula and marinated chanterelle mushrooms<\/em><\/p>\n

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\u00a015,00 \u20ac <\/em><\/p>\n

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Zweierlei Carpaccio vom Schwertfisch mit Zitronensauce und Oktopussalat <\/em><\/p>\n

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Bis di carpaccio di pesce spada con salsa al limone e insalata di polpo<\/em><\/p>\n

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Duo of swordfish carpaccio with lemon sauce and octopus salad<\/em><\/p>\n

\u00a016,50 \u20ac<\/em><\/p>\n

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Bresaola-R\u00f6llchen mit Kr\u00e4uterfrischk\u00e4sef\u00fcllung auf Feldsalat und Orangenscheiben<\/em><\/p>\n

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Involtini di bresaola con ripieno di formaggio alle erbe su letto di insalata valeriana e fette di arancia<\/em><\/p>\n

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Bresaola rolls with herb cream cheese filling on lamb\u2019s lattuce and orange slices<\/em><\/p>\n

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15,00\u20ac<\/em><\/p>\n

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Zuppe e Vellutate \u2013 Suppen<\/u><\/em><\/strong><\/p>\n

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Kalte Tomatensuppe mit Burrata und Basilikum<\/em><\/p>\n

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Zuppa \u00a0al pomodoro freddo estiva con burrata e basilico<\/em><\/p>\n

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Cold tomato soup with burrata and basil <\/em><\/p>\n

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8,00 \u20ac<\/em><\/p>\n

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Kichererbsen-Cr\u00e9mesuppe Vellutata mit Crumble und knusprigem Speck<\/em><\/p>\n

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Vellutata di ceci con crumble e pancetta croccante<\/em><\/p>\n

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Chickpea velout\u00e9 with crumble and crispy bacon<\/em><\/p>\n

8,50\u20ac<\/em><\/p>\n

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Primi\u2013 Vorspeisen<\/u><\/em><\/strong><\/p>\n

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Zitronengras-Risotto mit gegrillten Garnelenspie\u00dfen<\/em><\/p>\n

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Risotto alla citronella con spiedini di gamberi alla griglia<\/em><\/p>\n

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Lemongrass risotto with grilled prawn skewers<\/em><\/p>\n

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16,00 \u20ac<\/em><\/p>\n

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Kn\u00f6del-Tris (K\u00e4se-, Spinat- und Rote-Bete-Kn\u00f6del)<\/em><\/p>\n

\u00a0<\/em>mit Salbeibutter und Speck<\/em><\/p>\n

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Tris di canederli (formaggio, spinaci e rapa rossa) con burro, salvia e speck<\/em><\/p>\n

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Dumpling trio (cheese, spinach and beetroot dumplings)<\/em> with sage butter and bacon<\/em><\/p>\n

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16,00 \u20ac<\/em><\/p>\n

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Hausgemachte Schlutzkrapfen, serviert mit Butter und Salbei<\/em><\/p>\n

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Mezzelune \u201cSchlutzkrapfen\u201d caserecci con ripieno di ricotta e spinaci, servite con burro e salvia. <\/em><\/p>\n

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Homemade crescent shaped pasta pockets filled with cottage cheese and spinach, served with butter and sage.<\/em><\/p>\n

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15,00\u20ac<\/em><\/p>\n

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Hausgemachte Tagliatelle mit Pfifferlingen<\/em><\/p>\n

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Tagliatelle fatte in casa con finferli <\/em><\/p>\n

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Homemade tagliatelle with chanterelles mushrooms<\/em><\/p>\n

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17,00 \u20ac<\/em><\/p>\n

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Hausgemachte Spaghetti mit frischem Thunfisch und Pesto alla Genovese<\/em><\/p>\n

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Spaghetti fatti in casa con tonno fresco e pesto alla genovese<\/em><\/p>\n

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Homemade spaghetti with fresh tuna and Genovese pesto<\/em><\/p>\n

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17,00\u20ac<\/em><\/p>\n

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Secondi \u2013 Hauptgerichte<\/u><\/em><\/strong><\/p>\n

Lammrippchen mit Thymiansauce, begleitet von ger\u00f6steten Kartoffeln und Pfifferlingen<\/em><\/p>\n

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Costine di agnello con salsa al timo, accompagnate da rosticciata di patate e finferli<\/em><\/p>\n

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Lamb ribs with thyme sauce, served with roasted potato wedges and chanterelle mushrooms.<\/em><\/p>\n

29,00 \u20ac<\/em><\/p>\n

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Rinderfilet mit Kr\u00e4uterkruste und Lagrein-Sauce, dazu Kartoffelp\u00fcree und saisonales Buttergem\u00fcse<\/em><\/p>\n

\u00a0<\/em><\/p>\n

Filetto di manzo con crosta di erbette e salsa al vino Lagrein servito con pur\u00e8 di patate e verdure stagionali al burro<\/em><\/p>\n

\u00a0<\/em><\/p>\n

Beef fillet with herb crust and Lagrein wine sauce, served with mashed potatoes and seasonal buttered vegetables<\/em><\/p>\n

30,00 \u20ac<\/em><\/p>\n

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Kalbswangen in Rotweinsauce mit wei\u00dfen Sp\u00e4tzle und saisonalem Gem\u00fcse<\/em><\/p>\n

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Guancia di vitello in salsa al vino rosso <\/em><\/p>\n

servita con sp\u00e4tzle bianchi e verdure stagionali<\/em><\/p>\n

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Veal cheek in red wine sauce <\/em><\/p>\n

served with white sp\u00e4tzle and seasonal vegetables<\/em><\/p>\n

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25,00 \u20ac<\/em><\/p>\n

\u00a0<\/em><\/strong><\/p>\n

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Piatti di pesce \u2013 Fischgerichte<\/u><\/em><\/strong><\/p>\n

\u00a0Gebackene Seezunge mit Bratkartoffeln und Butterbohnen<\/em><\/p>\n

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Sogliola in panatura al forno servita con patate saltate e fagioli al burro <\/em><\/p>\n

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Baked breaded sole with saut\u00e9ed potatoes and butter beans<\/em><\/p>\n

28,00\u20ac<\/em><\/p>\n

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Zackenbarschfilet mit Basilikum-Zitronen-Sauce, dazu Kartoffelp\u00fcree und Butterbohnen<\/em><\/p>\n

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Filetto di cernia con salsa al basilico e limone servito con pur\u00e8 di patate e fagioli al burro <\/em><\/p>\n

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Grouper fillet with basil and lemon sauce, served with mashed potatoes and butter beans<\/em><\/p>\n

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22,00 \u20ac<\/em><\/p>\n

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Desserts<\/u><\/em><\/strong><\/p>\n

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Klassisches Tiramis\u00f9<\/em><\/p>\n

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Tiramis\u00f9 classico<\/em><\/p>\n

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Classic tiramisu<\/em><\/p>\n

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8,50 \u20ac<\/em><\/p>\n

\u00a0<\/em><\/p>\n

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Minz-Pannacotta mit Schokoladensauce <\/em><\/p>\n

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Pannacotta alla menta con fonduta al cioccolato<\/em><\/p>\n

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Mintflavoured \u00a0pannacotta with chocolate fondue<\/em><\/p>\n

\u00a0<\/em><\/p>\n

8,00 \u20ac<\/em><\/p>\n

\u00a0<\/em><\/p>\n

\u00a0<\/em><\/p>\n

\u00a0<\/em><\/p>\n

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\u00a0<\/em><\/p>\n

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Duo von wei\u00dfem Schokoladenmousse und Joghurt-Erdbeer-Semifreddo<\/em><\/p>\n

\u00a0<\/em><\/p>\n

Bis di mousse al cioccolato bianco e semifreddo allo yogurt e fragola<\/em><\/p>\n

\u00a0<\/em><\/p>\n

Duo of white chocolate mousse and yoghurt and strawberry semifreddo<\/em><\/p>\n

\u00a0<\/em><\/p>\n

9,50 \u20ac<\/em><\/p>\n

\u00a0<\/em><\/p>\n

\u00a0<\/em><\/p>\n[\/vc_column_text][\/vc_column][\/vc_row]\n","protected":false},"excerpt":{"rendered":"

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