Birthday dinner for my birthday weekend in Achensee in Austria.
Greetings from the kitchen
Amuse bouche
Dish to represent Achensee
homemade bread with kraüterbutter, hummus and butter
Alpine char – asparagus I fish beurre blanc I amaranth
Monkfish ravioli & carabinerio shrimp foam I tomato I basil I crispy crab
Dining room
The red Laura & the blue Giant—red-skinned potatoes with a particularly delicate flavor I Mushrooms from Schwammerlhof Tyrol
Veal on the spring meadow – fillet & sweetbreads I green asparagus I vegetables I camelina I morels
Strawberry & rhubarb elderflower whey I Pistachio crème brûlée
petit four
Our menu
What an interesting and unique dining experience it was. The Gourmetstuberl, or gourmet restaurant, is situated inside, right in the heart of the main restaurant. The space itself is quite intimate and cozy, accommodating only about 15 to 20 guests at most. That particular evening, there was only one other table dining inside, which contrasted with the busy atmosphere outside where the main restaurant was lively and bustling. We hadn’t realized beforehand that the hotel housing these restaurants is actually a culinary hotel, specializing in both wine and dining experiences. They offer a choice of 4, 5, or 6 course menus, allowing guests to tailor their meal length. We opted for the 5-course option, finding it to be just the right balance – not too little and not too much. Each dish was beautifully presented and the flavors were truly delicious, highlighting an impressive use of local and seasonal ingredients throughout the meal.
