Menue

Our cooking philosophy:

Our idea of cooking is based on three pillars: seasonal, regional and Bavarian/Mediterranean.
Our menu is changed several times a year.
Sometimes we vary the way of preparation, sometimes the products we use.
So your visit to the ASAM is always a new experience.
 

Allergen labeling

A1: Gluten   A2: Crustaceans   A3: Eggs   A4: Fish   A5: Peanuts  
A6: Soybeans   A7: Milk (lactose)   A8: Nuts   A9: Celery  
A10: Mustard   A11: Mustard seeds   A12: Sulfur dioxide and sulfites  
A13: Lupins   A15: Molluscs

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