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
Homemade bread, farm butter, regional Anti Pasti, spicy cucumber, house salami & sausages, Bündner meat, pickled vegetables, humus, cheese from the aging room

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

Pumpkin Bowl
Hummus from
Hokkaido Pumpkin, Black Beans, Pickled Cucumbers, Marinated Cauliflower, Spinach, Smoked
Mayonnaise, Purple Carrot, Cornbread

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

Leek Terrine
with potato and crispy goat cheese

Corn Ribs
with homade BBQ Sauce

Vegetarian Cevapcici                                                with arrabiata sauce 

Tom Yam soup
(Shrimp,
Mushrooms, Cherry Tomato, Coriander, Chilli & Chicken Bouillon)

Salmon Trout 
with blackberries and rona

Donut
with trout tatar and carrot dust

Dried fried sturgeon
with warm potato and honey-chili mayonnaise

Assorted Snacks                                             Homemade bread, farm butter & frozen olive oil with herbs, spread, various hummus, pickled vegetables, Austrian bacon jam, minced lard from Wagyu beef

Grilled smoked cheese                                                  with potatoes

Fried King oyster mushrooms

Baked sweet potato                                                    with ratatouille

“Winter asparagus”                                                       with Hollandaise sauce

“Shashimi” from the Mangalica pork                          with crostini and chili honey

Tatar from Pinzgauer Beef                                            cut by hand

Carpaccio from Pinzgauer beef

Bündner meat carpaccio                                              with grissini and baba ganush

Warm carpaccio from venison                                with baked walnut brie and ponzu shoyu

Caviar from salmon trout or perch                            on ice, blini and sour cream

Fish head curry

Sea trout                                                                      with savoy cabbage and focaccia

FROM THE GRILL

Tyrolean alpine shrimps

Ragout of lamb liver                                                      with pumpkin allsorts

Grilled beef tongue                                                      with fried potatoes

Beef Wagyu liver                                                              with apple puree and mashed potatoes

Liver from Duroc pork                                                      with apple puree and braised carrots

Baked pork trunk

Loin Steak from Duroc Pork                              (boneless total 200g)

Tomahawk from Duroc pork                                  (from 200 – 500g)

Spare Ribs from Duroc pork                                            with BBQ sauce, cole slaw and roasted potatoes

Shortribs grilled from Wagyu (120 – 150g)

Braised Wagyu beef ribs                                          with mashed potatoes

Grilled beef brisket                                                         with homemade BBQ sauce

Two types of Sirloin from the Prinzgauer beef              a 75g (total 150g) on a hot stone

Two types of Tenderloin from the Pinzgauer                 a 75g (total 150g) on a hot stone

Best of Steak                                                                  flat iron, flank and rump steak (total 300g)

Rib-Eye (300g) from Pinzgauer crossbreed

Rib-Eye from Wagyu (300g oder 500g)

Crispy Melanzani
with tomato dip and lime

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

Braised Pumpkin – brittle – sour cream panna cotta -black garlic

Purble vegatables Curry                                           with austrian rice

Pulled chicken taco                                                     with sour cream, spring onions, cheery tomatoes and chilli

Bosna                                                                    (cheese krainer, mustard, onion and alpine curry with sweet potato wedges)

Lamb Köfte                                                                  with tabuleh salad, mint yoghurt and pomegranate

Burrito
with beef or vegan chilli, tortilla, salsa, mountain cheese, cucumber & guacamole

Beef Kebab
with naan bread & yogurt

Empanadas
Filled with pork & olives on lettuce

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

All burgers with tomato, iceberg lettuce, pickle, red onion marmalade, pickled cucumber & cole slaw, with wedges

Dry aged Burger 

Red deer Burger                                                          with red currants, jerusalem artichokes crisps and pomegranate

Homemade pasta of your choice:
… black lingunie
… fettuccine
… Spaghetti
with
… Tomato sauce
… Pesto
… Pumpkin Masala
… Bolognese

Strong beef or vegetable soup of your choice with
… Semolina gnocchi
… Sliced pancakes
… Kaspressknödel
… Noodles & Vegetables

Game
cabbage stew

Curd cheese dumplings                                            with foam of aged mountain cheese

Cheese”spaetzle”

Corn-fed chicken                                                      with nut butter curry and jerusalem artichokes mash

Crispy pork belly                                                        with kohlrabi kimchi and pumpkin seed praline

Lasagne from local beef

Braised beef sirloin
with sweet potato stamp

Boiled rump
with spinach, root vegetables & horse-radish

Ice popsicle (homemade)

Baked ice cream

For the “Chocoholic”                                          (Brownie, hazelnut & chocolate cream)

Nougat dumplings 

Mousse of Styrian “pistachio” – white chocolate

“The Salzburger Nockerl”
in the cup with cranberry foam 

Cream cake with walnut s and frozen homemade rye bread

Cheese
(6 pcs.) from the grater’s cupboard