Luke's Wohnzimmer

Try something new & rediscover the good.
Seasonality, regionality and sustainable handling of food are at the center of our attention, therefore our Schmankerl concept offers you the opportunity to get to know the diverse products of the Salzburg region in our creative interpretations thanks to many small dishes in tapas style. We apply the nose-to-tale concept, which means that we always use the whole animal and only then the next one makes it back to the ripening room. This is also the reason why not all dishes are always available on our menu.

Our menu is based on the LUKE’S principle:

PASSION for cooking
ORIGIN of our suppliers & producers
CREATIVITY of our dishes
LOCAL CUISINE
SWEETNESS to top it off

LUKE´S best of Jaus`n
Tyrolean Alpine Prawns, Tartare From Pinzgauer Beef, Mangalica Pork Carpaccio, Baked Aubergine, Char Sashimi, Fish No Chips, Snack Plate, Homemade Salami, Regional Cheese
Specialities, Pickled Vegetables, Curd Cheese with herbs from the garden, Bündner meat and humus 


Bread Pit                                                                                      Homemade bread, farm butter & frozen olive oil with herbs.

Chopped Salad
Kohlrabi and apple raw vegetables, cress, radishes, walnut oil

Funky Beetroot Salad
with herb-garlic cream cheese balls & popcorn

Fried King Oyster Mushrooms
with sour cream dip and pumpkin seed-crumble

Foursome of celery 
with chimichurri sauce

Fritto de verdure                                                                

Glazed and baked pork leg
with sesame honey and spring onions 

Homemade open lasagne from local beef 
(also vegetarian possible)

Snackteller                                                                         homemade salami, regional cheese specialities, pickled vegetables, curd cheese with herbs from the garden, Bündner meat and humus

Vegetable aspic                                                             
with quail egg and grissini

Grilled leak                     
with millet and beans                                   

Wan Tan of Kohlrabi   
with pointed pepper cream and millet

Tartar from Pinzgauer beef                                   
with pickled vegetables and grilled slice of bread

Char Sashimi                   
with sesame cream, radish, yoghurt and miso

Salmon Trout
with creamy kohlrabi & own caviar (seasonal)

Tirolean Alpine Shirmps 
with homemade dip

Marinated beef tongue                                                                    with fried potatoes and vegetable straw and vermouth soup

Glaced beef liver from Wagyu                                                              with mashed potatoes, apple slices and dust 

Spare ribs from Duroc pork    
with homemade BBQ-sauce

3sorts of tenderloin a 50g (total 150g)                                               on hot stone

Rib-Eye (150g) from Pinzgauer 

Rib-Eye from Wagyu (150g oder 300g)

The short ribs and teaks are served with grilled vegetables and a choice of wedges, chips or curly fries.

Crispy aubergines 
with tomato-chutney and lime

3 kinds of hummus
(lentils, beans, peas) with flat bread

Chorizo                               
with mashed potatos, fried onions and Miss Rosy Vermouth

Burger of your choice
… Classic
… Vegan (without Cole Slaw)

All burgers are served with tomato, iceberg lettuce, gherkin, red onion marmalade, pickled cucumber & cole slaw and homemmade burger sauce.

Wedges, fried or curly fries can be ordered as a side dish.

Venison Burger 
with homemade broiche bun, red cabbage coleslaw, cranberries and swiss chard

Homemade pasta of your choice:
… lingunie
… fettuccine
… Spaghetti                                                                                            … daily fresh ravioli

with
… Tomato sauce
… Pesto
… Lemon-basil creme
… Bolognese                     
… White bolognese 

Daily changing consommè with:
… sliced pancakes
… pressed cheese dumplings
… noodles & vegetables

Green leaf salad

Mixed salad

Wiener Schnitzel from veal                                                                  with parsley potatoes and cranberries

Braised cauliflower
with buttered breadcrumbs (also possible vegan)

Grilled smoked cheese                                              
with potato salad and wild herbs

One-hour egg
with spinach, potato foam and leek dust 

Roasted brook trout 
with broccoli, olive soil & chive oil

Onion roast                                                                                     with potato gratin and bacon beans  

Ice popsicle (homemade)

Assorted homemade sorbets                                                            blackcurrant, strawberry, apricot, raspberry, peach

Pancake                               
with apricot jam homemade vanilla ice cream                                        
Yoghurt – Apricot -Granola

Iced Kaiserschmarrn 
with plum sorbet 

“The Salzburger Nockerl”
in the cup with cranberry foam 

Cheese plate
6 different regional cheeses, dried fruit crisps, pickled vegetables, mustard fruits, brown bread crisps, crostini and chive butter