Dear guests,
welcome to our hotel restaurant, which we have newly renovated in 2016 and expanded by 30 seats in 2017.
We are happy to serve you a variety of regional dishes as well as international delicacies.
With our menu you can culinary after approaching and jumping from the ski jump- t i s c h , enjoy the flight and set a clean telemark landing. Ski heil!
The meatless dishes are marked with a vegetarian in our menu. Please ask if we may arrange other components from the menu or serve the separate vegetarian/vegan menu.
°, **, 3, 9, 10, 11, 12, 13, 14, 17
#, 3, 6, 8, 9, 10, 11, 13, 14, 17
3, 9, 10, 11, 12, 14, 17
°, 9
3, 5, 6, 9, 10, 12, 14, 17
3, 6, 8, 9, 10, 11, 14, 17
3, 9, 10, 12, 17
The salads are served with fresh baguette and your favorite dressing, either wild garlic-mustard or raspberry-aronia dressing.
Our junior suites, suites and apartments bear the names of famous World Cup ski jumping venues. On each of these ski jumps I had the pleasure of standing on the podium in international ski jumping competitions. Of course I remember it with pleasure and now I would like to share it with you. I invite you to a culinary tour through the world of ski jumping. Enjoy your meal.
Albertville (FR) – 1992
Allergens
Sarajevo (BA) – 1984 Gold Normalschanze, 1984 Silber Großschanze
Allergens
Lillehammer (NOR) – 1994 Gold Großschanze, 1994 Gold Team Großschanze
Allergens
Calgary (KAN) – 1988
Allergens
Oberstdorf (GER) Vierschanzentournee-Springen 1990 und 1993 – 1. Platz
**, 3, 9, 11, 14, 15, 17
Oberwiesenthal (GER) - 15.6.1996 - Abschiedsspringen mit neuem Schanzenrekord von 102,5 m
3, 9, 11, 14, 15, 17
Oberwiesenthal (GER) - 15.6.1996 - Abschiedsspringen mit neuem Schanzenrekord von 102,5 m
Allergene
Oberwiesenthal (GER) - 15.6.1996 - Abschiedsspringen mit neuem Schanzenrekord von 102,5 m
Allergens
Vegan, 3, 7, 8, 10, 11, 12, 14, 17
Vegetarian
Vegetarisch
3, 5, 9, 10, 14, 17
Vegetarian
5, 9, 10, 14, 17
*with colorant, ** with preservative, ° with antioxidant, °° with sweetener, # with flavor enhancer, 2 sulfurized, 3 cereals containing gluten, 4 crustaceans, 5 eggs, 6 fish, 7 peanuts, 8 soy, 9 milk and milk products (incl. lactose), 10 nuts, 11 celery, 12 mustard, 13 sesame seeds, 14 sulfur dioxide and sulphites, 15 lupins, 16 mollusks, 17 egg whites, 18 blackened
Marinated black tiger prawns with orange, wild herb frisée salad, goat’s cream cheese with Café de Paris and toasted ciabatta
3, 4, 8, 9, 10, 12, 13, 14, 17
Pan-fried Norwegian salmon fillet in a wasabi-sesame crust
on pearl couscous, wok vegetables and miso broth
3, 4, 6, 7, 8, 9, 10, 13, 14, 17
or
Saltimbocca of saddle of venison on creamy porcini mushroom risotto and hearty venison jus
3, 9, 10, 11, 13, 14, 17
Gingerbread pana cotta with wild berry salad
9, 14, 17
Price: 37,80 EUR
Jens Weißflog Hotel & Restaurant
Emil-Riedel-Straße 50
09484 Oberwiesenthal
Telefon: +49 (0) 373 48 / 10 0
E-Mail: hotel@jens-weissflog.de
Webseite: www.jens-weissflog.de