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Max Natmessing, being groomed overseas for many years, has established himself as one of the best cooks in Austria. His former concept of Alpine-ingredients-only got killed by the pandemic where he now uses products from all over. This enables him to display the mastery of his cooking which he learned in places like Chef’s Table in New York. In short, the bread is out, the langoustine is in.
All of this gets presented in a casual atmosphere, small bites and Canapés on the ground floor of the former school house, a quick presentation and explanation of the ingredients and then upstairs in the open kitchen the main event.
Max and his team are now at the peak of their craft, executing the task with precision and calm professionalism, layering flavors sublimely. A wonderful meal, worth the trip to Lech/Zug. There are very few places in Austria on this level, in other countries he would get at least 2 stars, if not more.
PS: as this post was delayed for traveling reasons, at the time of this post, it was announced that Max is leaving for brighter shores. I wish him well and surely will visit him at his new place. But, I will certainly not miss the chance to go back in the summer season for another, last visit at the CT at the Rote Wand.
10 / 10
Winter Consommé
