- Frankfurt d’elaboració pròpia
- Formatge raclette
- Ceba cuita
- Bacon cruixent
- Salsa de mostassa
Frankfurters are a culinary genre, always open to reinvention. What began as a street food dish has now entered the annals of cuisine.
This winter we reinvent our classic Viena, introducing a new format and a combination of modern, more daring ingredients. The result, Prinz, is a combination of street food trends and select ingredients: our own frankfurter, melted raclette cheese, fried onion, crunchy bacon and mustard sauce. What’s not to love?
PRINZ IS THE STAR DISH ON THE WINTER MENU (AND IS SURE TO BECOME A TRENDING TOPIC ON INSTAGRAM!)
The main ingredient is our frankfurter, made from meat from the finest veal and pork, seasoned with spices and stuffed into a natural casing. We accompany this with fried onions and melted raclette, a Swiss semi-hard cheese, which makes each mouthful spongier. Then everything is baked in the oven.
Once out of the oven, we decorate it with a zig-zag of our own mustard sauce before adding the final topping: crunchy bacon, which we smoke and cure ourselves in the traditional style curing it in the traditional style, and which gives our Viena its unmistakable flavour.
But, are frankfurters from Frankfurt or Vienna?
The frankfurter is a typical dish in German cuisine, more specifically from the city of Frankfurt, where the recipe (using pork) has been known since the Middle Ages.
However, the sausage made from beef and pork was not born until 1805, when Johann Georg Lahner, a butcher from Frankfurt, moved to work in the Austrian capital and mixed the two types of meat to create the new recipe, the famous frankfurters, also known as Vienna sausages.