Popping corks @Baur's
Celebrate New Year's Eve "Baur's-style".
A five-course menu, emboding the brasserie's philosophy of »Luxurious Simplicity«, will set the base for a fabulous night.
Wine recommendation by chef-sommelier Marc Almert
To pair with Head Chef Olivier Rais’s menu our Baur’s Team has chosen some great European classics: a full bodied Veltliner from the Wachau by family Pichler, a mineralic Premier Cru from Burgundy’s Côte de Beaune and a silky Pinot Noir from Grisons. To cheer shortly before midnight we have a discovery from Spain, which presents itself in a dark red colour und with luscious sweetness.