We ate at the Stube-terrace with sunny onange/yellow linens and comfortable chairs.We loved the view of the old 'Rathaus' even though there wer some of the hotel's Audi’s in front of it ;-)
The Stube serves both well prepared brasserie style food but also more culinary interesting dishes.
The surprise egg injected with goose liver and a glass of Kracher was a treat.
The wild herb salad was nice but would have been more balanced with half the amount of tempura fishfingers.
The cod with green asparagus and risotto was not so great. The risotto contained overwhelming pieces of paprika, which killed the plate and any combination with the wonderful wine. Without the paprika and some more loving attention for the risotto this dish would have been so much better.
The Wiener schnitzel was right as it should be with a refreshing potato salad on the side.
We especially enjoyed the service of the well informed sommelier who had some very nice wines off the list. We shared a Ried Achleiten Grüner Veltliner 2008 by Jamek for the main dishes and really enjoyed its abundant rich ripe apricots. All wines were served at the right temperature, something others are often struggling with.
Overall a pleasant experience that raises expectations for the gourmet restaurant.
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