Foodle

Brooklyn Fare meets the Austrian Alps!

Max Natmessnig cooked for 4 1/2 years for César Ramirez in one of the best restaurants in the Western Hemishpere, Chef's Table at Brooklyn Fare. There he learned to focus, the techniques of the Grand Master and the respect for great ingredients.

When he moved into the Austrian Alps, he intelligently translated these learning into his new environment. The result is simply the BEST RESTAURANT in Austria.

It all starts with his ingredients, sourced mostly from the West of Austria, from selected suppliers. His creativity and fine calibrated palate enables Max to create phenomenal dishes. A blood sausage in a completely new form and texture, paired with a veal tongue and red current elevates a peasant food to a fine-dining experience. A egg royal with local perch and crayfish rivals some of the best chawanmushis I have eaten in high-end kaiseki restaurants in Japan.

All of this embedded in Austrian hospitality and casual easiness makes this meal an extraordinary experience.

Go there, in the winter and in the summer! Less

Chef: Matthias Schütz
Sous-chef: Dominic Baumann

Thorsten Probost ruled supremely at the Griggler Stuba above Lech in the Burgvital in Oberlech. His cuisine was herbs based and he created a wonderful chain of suppliers delivering exactly what he wanted. Then he decided to apply himself entirely to his supply chain and Matthias Schütz took over. Matthias Schütz made some waves already in Styria in his last restaurant and took over the reigns at the Stuba a mere 7 (!) weeks ago.
His completely new menu is herb centered which one taking center stage in each course. It gets presented to the table in a pot at the beginning of each course.
I have been very impressed by the speed by which Mr. Schütz took over the kitchen and what quality he already produces. I am looking forward to his work and will certainly go back in the winter time. Less

We wanted to try some rustic Italian restaurant near to our hotel and we have found this little enoteca with a short but very good regional menu and quality wine selection. On the menu they present every dish paired with a local wine.
For starter our choice was a red chicory and pears salad, served with gorgonzola cheese and balsamic vinegar. For main we have ordered a lovely bowl of tagliatelle with asparagus and local Ossola bacon and the second main was a Sirloin with rosemary and baked potatoes. The steak was tasty and cooked perfectly, the pasta dish needed some extra seasoning.
The owner with his good experience takes personal charge of the service, specially the wine orders.
All together it is a nice restaurant a bit away from the main tourist area with relaxed atmosphere and great hospitality. Well worth a visit! Less