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Contemporary Austrian.Michelin 2*
The dramatic entry. Beautiful architecture.
A view of the kitchen.
Reinanke with Coconut, Fennel Pollen & Sorrel.
Eggplant & Bell Pepper with Soave & Pot Marigold. With leek hearts and mushroom juice.
The signature dish - Char cooked in Beeswax. Here we have the beeswax still in liquid form.
The beeswax quickly sets and hardens.
Char with Beeswax, Yellow Carrot, ‘Pollen’ and Sour Cream
‘Pollen’ and Sour Cream
Young Celeriac with Malabar Spinach, Duroc Pork & Currant
Venison with Fennel, preserved Walnut & Gooseberries
Cheese course. I only picked local Austrian cheeses.
Groundcherries & Raspberries with Hazelnuts & Pineapple Sage
Currants in granita;
watermelon ice over jelly
poppyseed blackberry ice cream cookie
tomato-mango ice