Sensational food, service and sublime Austrian wine parring, cheese care and selection in the new dining room, might very soon catapult this place to another level...just desserts seemed a bit out of concept and still stunning experience
The table
Bonita and kohlrabi with potato crumble
Tartlet with egg yolk, truffle and beurre blanc
Sardine and yellow radish on paprika/peanut cream
The bread with onion butter
Mussels tartare and uni with celery and rye crumble
Red prawns in duck broth and flan with batter pearls
Perch bacalao in own foam and sturgeon caviar
Salmon in dill sauce and own roe
Zander fillet with fermented mushroom, marrow, hazelnut and truffle
Eel with pigs belly crumble and broth with foie gras foam
Stunning Chardonnay
Langoustine in veal tongue ragout
The lighthouse
The cheese
Camouflaged cheese
Warm baguettes
Blackberry jam with crumble
The kitchen
No cider, just apple beer
Chocolate crisp with horseradish ice cream
Part II
Estragon and apricot
Leafy aftermath
