5 /5
Rating
★
★
★
★
★
We were staying in the hotel so we ate two dinners and one lunch. All the dishes are designed to show off regional specialities and produce with an emphasis on healthy eatingThe entrance to the hotel and restaurant is close to the kitchen servery so one is immediately immersed in interesting smells of food. On the first night we had a more informal meal in the dining room at the end of the entrance hall. All the food was excellent and in particular the Styrian speciality of a fried chicken salad. The next day we ate a light lunch in the Stube, another attractively presented and delicious meal, as we were saving ourselves for the Gourmet menu with wine pairings that evening.We started with smoked trout and salmon trout, followed by a choice of cauliflower soup with vegetable maki or a dish of pumpkin noodle dumplings with pesto and vegetables, then roasted char or leg of lamb. A sorbet followed, most of us passed on the cheese course as we were saving ourselves for plum dumplings with stewed plums and vanilla ice cream. Everything was excellent and our attentive sommelier recommended good choices for each course.On the previous two meals I had found that the chairs were a little too high for my short legs, so when we arrived we discovered a search was underway for something I could put my feet on, when the waiter suggested I try a bench seat in the stube, which proved to be just right.