amuse geule: celery soup with pumpkin seed oil and conserved walnut
first course: cooked cuttlefish on a cucumber salad with sesame souce and lamb’s salat with sprouts
second course: spinach-goatcheese-semola dumplings in sagebutter with radicchio
third course: thuna on betroot with a orange-aniseed sauce and lemon
fourth course: braised veal breast with chanterelles and potatoes
dessert: mazipane cake with stewed plums with laurel sauce
The atmosphere was cool and relaxed. In fact, fine restaurants not always have a bourgeois atmosphere. The staff was super friendly and enjoyed talking about wine. Every evening they have a fix 6-course menu and you can also add a wine accompaniment like we did. The selection of wines comes from the Südsteiermark in Austria and they all fit extraordinarily with the courses. One of the best was the Riesling Zöbinger Heiligenstein 2011. It was such a wonderful evening and you can imagine how tipsy I felt after all those deliciousnesses and one glass of wine per course. But it was definitely worth it.
Enjoy your day!