The special BBQ experience – a 3-course grill menu with style and fire

Grilling has long been more than just sausages and steaks. Those who appreciate true craftsmanship love the interplay of embers, heat, and flavors. This menu brings together everything that makes an exceptional BBQ: surprising ingredients, exquisite cuts, and plenty of passion – all straight from the grill.

Ready for your 3-course fireside experience?

Starter: Grilled burrata on toasted focaccia with tomato and rosemary salsa

Ingredients for 4 people:

• 2 balls of burrata (approx. 125 g each)
• 1 small focaccia (homemade or from a bakery)
• 250 g cherry tomatoes
• 1 small red onion
• 1 sprig of rosemary
• 1 tbsp balsamic cream
• 3 tablespoons olive oil
• Fleur de Sel, coarse pepper
• Optional: smoked paprika powder

Preparation:

1. Grill the cherry tomatoes until they burst. Mix with finely chopped onion, rosemary, olive oil, and balsamic vinegar. Season with salt and pepper.
2. Rub the burrata with oil and grill briefly over medium heat (30–45 seconds per side).
3. Cut the focaccia into thick slices and toast them on the grill.
4. Arrange burrata on focaccia and garnish with tomato salsa and fleur de sel.

Tip: Especially nice served on a small oak or elm board.

Main course: Venison rack with espresso-pepper crust & cocoa jus

Ingredients:

• 1 rack of venison (approx. 600–800 g, on the bone)
• 1 tbsp freshly ground espresso
• 1 teaspoon black pepper, coarsely crushed
• 1 tsp sea salt
• 2 sprigs of thyme
• 2 tbsp rapeseed oil
• 1 small onion
• 100 ml port wine
• 200 ml game or beef stock
• 1 teaspoon unsweetened cocoa
• 1 tsp butter for binding

Preparation:

1. Rub the venison rack with espresso, pepper, salt, thyme, and oil. Let it rest for 30 minutes.
2. Grill quickly, then cook indirectly at 120°C until the core temperature reaches 55°C.
3. Sauté the onion, deglaze with port wine. Add the stock and cocoa, reduce, and thicken with butter.
4. Slice the loin and serve with jus. It goes well with grilled vegetables or red wine shallots.

Dessert: Grilled vineyard peaches with rosemary honey & ricotta cream

Ingredients:

• 4 ripe vineyard peaches
• 4 tablespoons honey
• 2 sprigs of fresh rosemary
• 250 g ricotta
• 1 tbsp powdered sugar
• 1 tsp vanilla extract
• 1 tsp lemon peel
• 2 tbsp roasted pine nuts (optional)

Preparation:

1. Halve the peaches, remove the stones, brush with oil and grill.
2. Warm honey with rosemary and drizzle over the peaches.
3. Mix ricotta with vanilla, lemon and powdered sugar until smooth.
4. Serve peaches with cream and sprinkle with pine nuts.

Tip: Ideally served on a small serving board – BBQ style with style.

Drink recommendation

• Starter: Fresh rosé or light Pinot Noir
• Main course: Syrah or Lagrein
• Dessert: Moscato d'Asti or dry port

Conclusion: BBQ with style – from the first cut to the sweet finale

This menu has everything a signature barbecue experience needs: flavors, fire, craftsmanship—and that certain something. Perfect for grilling later, perfect for enjoying. Straight from the board to the table.