European cuisine
- Roast leg of sucking pig with herb sauce
- Roast leg of venison with fresh figs
- Roast loin of lamb with fresh herbs, served with potato gratin and ratatouille of vegetables
- Roast loin of lamb with herbs and mustard
- Roast loin of lamb with red wine sauce
- Roast loin of lamb with shallots sauce
- Roast loin of sucking pig with lemon sauce
- Roast of pork fillet and potatoes with chanterelle sauce
- Roast potatoes
- Roast potatoes with mushrooms
- Roast potatoes, broccoli with almonds
- Roast rabbit with Jerusalem artichoke cakes
- Roast saddle and cheek of baby veal with stewed pears and shallots of pepper
- Roast saddle of rabbit with herb sauce
- Roast saddle of veal and veal cheek with stewed pears and shallots
- Roast saddle of veal in rosemary gravy, potato strudel and steamed vegetables in season
- Roast saddle of veal with aromatic herb sauce on a beet of green beans and baked potato
- Roast shoulder of local veal
- Roast sirloin of lamb on red lentil salad
- Roast stuffed sucking pig
- Roast turkey, vienna style
- Roast veal in a herb crust with leek vegetables with chanterelles
- Roast veal in tyme sauce with yellow boletus mushrooms
- Roast veal in zingara sauce
- Roast whole-loin of venison with bacon julienne and Brussels sprouts
- Roastbeef
- Roasted (Gröstl) salt cod ragout
- Roasted artichokes
- Roll of John Dory and salmon trout
- Roll of marinated salmon and crêpes on leaf salads
