Your menu for the gourmet river cruise
The Donau Touristik autumn menu
When the leaves turn colourful and nature celebrates its rich harvest festival, it's time for culinary autumn delicacies from the woods and fields on board the MS Primadonna!
Head chef Pietro de Rosa has created an autumnal menu, including Marinated pink duck breast with pumpkin cream, grapes and blueberries, a fine nutmeg pumpkin cappuccino with rosemary sticks, catfish fillet on pearl wheat and porcini mushroom risotto and venison medallions with rosehip sauce, celeriac puree and caramelised savoy cabbage (alternatively braised beef cheeks). The sweet finale is a lukewarm poppy seed guglhupf soufflé with caramelised pear and walnut ice cream. And for connoisseurs, there's red wine and truffle cheese from the board on top.
One thing is certain - with this autumn menu, a trip on the Danube will be a feast for all the senses!
Option 1: Autumn delicacies from the forest and meadows
Option 2: Vegetarian gourmet menu
Autumn delicacies from the forest and meadows
Beetroot tartare with fresh sprouts and vegetable capers
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Nutmeg pumpkin cappuccino with rosemary sticks
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Catfish fillet on pearl wheat and porcini mushroom risotto
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Venison medallions rosehip sauce thyme essence, celery puree, caramel savoy cabbage
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Lukewarm poppy seed guglhupf souffle with caramelised pear and walnut ice cream
Vegetarian gourmet menu
Beetroot tartare with fresh sprouts and vegetable capers
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Nutmeg pumpkin cappuccino with rosemary sticks
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Pearl wheat and porcini mushroom risotto
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Braised cauliflower with horseradish cream and chilli potato gratin
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Lukewarm poppy seed guglhupf souffle with caramelised pear and walnut ice cream