Neither a typical dish for ladies nor for men: the tartar. Who does not love it?
At the Hotel Vier Jahreszeiten Kempinski, we only use the freshest meat from the Bavarian ox. It is popular because of its succulence and taste. To prepare the tartar, our kitchen crew uses traditional ingredients such as egg yolk, capers, anchovies, mustard, and shallots.
As tartar is consumed raw, we only prepare it fresh, “à la minute”.
The taste sensation of our tartar is rounded off with a slightly braised onion crème and toasted farmer’s baguette. We also add roasted horseradish to the raw meat. As well as being a delicious accompaniment, horseradish contains calcium and magnesium, which helps to improve blood circulation.
Tartar is best paired with a strong white wine, a pinot noir or a fresh, cool draft beer, which is a given here in Bavaria. For those who prefer a non-alcoholic option, we recommend our home-made ginger lemonade.
Enjoy our Vier Jahreszeiten tartar at the Schwarzreiter, the Jahreszeiten Bar & Lobby or in the privacy of your own room.
FUN FACT ABOUT TARTAR
The name tartar is based on a legend. According to this legend, the horsemen of the Tartars used to put raw pieces of meat under their saddles in the mornings before spending the whole day riding in order to have wonderfully tender meat to enjoy in the evening.