Karma Bavaria unveils a summer menu that reads like love letters to the land. Here, handmade pasta speaks of Italian nonnas, while wild venison is redolent of ancient Bavarian forests. Fresh river trout jostles with heirloom carrots and lambshank braised for hours falls right off the bone. This is comfort food fresh from the mountains— seasonal, soulful, and designed for long conversations around tables with friends old and new…
Papardelle Ripiene di Zucca – A Hug from Northern Italy
These hand-filled pappardelle are inspired by the flavours of Mantua in Lombardy Italy: sweet pumpkin, creamy mascarpone, and the delicate crunch of amaretti. Finished with a touch of truffle cream, this is a dish that feels like Sunday lunch at your nonna’s—if your nonna knew how to layer umami like a Michelin chef.
Venison Terrine – A Walk Through the Woods
Made with wild venison and served with cherry vinaigrette, currants, and roasted beetroot, this terrine captures the feeling of a forest at the end of summer: earthy, slightly sweet, and deeply comforting. Each slice tells the story of alpine hunting traditions reimagined on a modern table.
Lamb Shank – Slow Food, Bold Heart
Braised for hours until it falls off the bone, our lamb shank is pure comfort. Served with violet sweet potato—both crispy and puréed—it’s a plate that respects time, patience, and bold flavour. Perfect for those who like their food with soul.
Rainbow Carrots – Childhood Memories, Rewritten
Inspired by the way we used to snack on raw carrots as kids—but with a twist. These heirloom carrots are roasted, glazed in orange juice, topped with pecans, crème fraîche, and a touch of cocoa. Nostalgia meets sophistication.
Iberian Pork Cheek – A Southern Secret
This dish honors the forgotten cuts—like the pork cheek, which we braise until buttery soft. The contrast of smoky meat with fennel-orange salad brings out its depth, a nod to the bold simplicity of Iberian village cooking.
Wiener Schnitzel – Classic for a Reason
We don’t mess with the original: thin pork cutlet, perfectly breaded and fried golden, served with roasted potatoes and cranberry sauce. But what makes ours special is the sourcing: real farm pork, local potatoes, and fresh lemons. It’s our homage to the Bavarian table, done right.
