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Vegetarian cuisine at ADLER

The ADLER cuisine is also constantly evolving and keeping up with new trends.
The culinary experience at the ADLER Spa Resorts & Lodges is light, fresh, authentic and tasty. Our homemade dishes embody the history of local customs and farming culture. Traditional recipes blend with the refined style of our gourmet cuisine and are the result of many years of research and experience. But the ADLER cuisine is also constantly evolving and keeping up with new trends.
Over time, our chefs have repeatedly reinterpreted regional dishes and paid special attention to healthy and organic ingredients that are essential for both mental and physical balance. Reason enough to emphasize the vegetarian culture today even more, as it comes to a growing trend and lifestyle also in Italy.
Here in particular, natural, high-quality and regionally grown ingredients are in the foreground, in line with a sustainable cuisine and the conservation of agricultural biodiversity and true to our motto united for quality! After an intensive exchange of opinions and visions, our chefs created new dishes to encourage ethical, responsible and sustainable food. Get a glimpse of one of our chefs’ vegetarian recipes – Poached egg in asparagus-morel cream sauce and bread croutons.

Try it out at home in a few simple steps and look forward to enjoying this delicacy during your next stay in our ADLER restaurants.
Poached egg / Asparagus-morel cream sauce / Bread croutons

Poached egg

1 egg yolk
1 egg white
1 tsp sweet mustard
salt, pepper

Separate the egg, beat the egg white to stiff peaks and half fill the mould lined with cling film, place the yolk in the middle and fill the rest of the mould again with the beaten egg white. Seal well and bake in the oven at 95 °C for about 4 min. Finally, add herbs as you like.

Asparagus-morel cream sauce

8 pcs of morel
40 g shallots
4 green asparagus
300g of cream
30 ml cognac
spices (salt, pepper, nutmeg)

Cut the shallots into brunoise and fry slightly in a bit of olive oil. Cut the morel into equal slices and cut the asparagus in not too thin slices.

Add everything together with the shallot and let brown. Simmer with cognac and then pour in the cream and boil until the desired thickness is obtained. Season everything well.

Cut the bread croutons into cubes, season and mix with olive oil. Bake in the oven at
120 °C until gold brown.