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Felix Schneider is pure genius. And like other people in the same sphere, he has humour. And despite his accolades he remained humble.
Forget all the hype, like buying a cow and then using it in its entirety over the course of a few weeks, or his super local approach. Felix is an explorer of the essence of the taste of a product and aims to make humble vegetables sexy.
He and his team are incredibly successful in doing so.
His menus are full of flavor, seemingly simple but require complex procedures and sometimes days of work to get to the result. He is able to transcend the essence of a traditional German dish and create something sustainable and healthy while invoking the same taste and emotions you normally would get, wonderfully displayed in the Schlachtschuessel. His charcuterie, only produced in house from animals like the before mentioned cow, cannot get better. His take of a raw fish plate, various cuts from different lake trouts, has the quality of a Kaiseki place in Japan serving Masou from Biwako.
An unbelievable success and for me a wonderful development from my last visit. This is worth a journey, I am happy that the Guide Michelin recognized this and award Etz two stars. In my view, this is not the end. At aspera ad astra.
10 / 10
