A not so classic Classic.

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Linsen mit Spätzle und Saitenwürschtle

If there’s a new place opening only remotely close to our office it doesn’t take too long and people at work start talking about it. So it was just a matter of a few days until I heard that the former ‘Auerhahn’ at Egonstraße has become ‘Das Quartier’ and that apparently they do their food the good way. Actually, they have daily changing lunch specials with a meaty and a vegetarian alternative as well as a standing weekly option and a few smaller dishes to choose from.

My good colleague accompanied me to try the place out and on the first impression, everything seemed promising. The large bright room was inviting, classy but not pretentious and if anything it seemed a bit empty maybe. However, we were greeted warmly by the waiter (possibly the owner), sat down and ordered a Swabian classic, ‘Linsen mit Spätzle und Saitenwürschtle’ or English: lentils, with German noodle dumplings (?) and Frankfurter sausages. Traditional for me and a vegetarian version for my friend.

They put some real effort into the presentation of this otherwise down to earth and bowl-filling, rustic dish. As you can see this version was nothing ordinary, creatively assembled and simply gorgeous. When it comes to food though, good looks are great but I have an ugly and tasty dish over a pretty but boring one anytime. Thankfully this was the best of both worlds. The lentils had bite and the sausages were snappy, buttery spätzle and a (good) weird touch of alien presto did the rest to complete this culinary creation. Btw, this wasn’t the official vegetarian option of the day but the guys specially replaced the sausages with grilled spring onions for my mate.

Very nice stuff and I’m glad we have these guys in the neighbourhood to endorse our local food community and widen our lunch horizons. Definitely, see you soon.

Get Your Grub On!

Das Quartier (former Auerhahn)
Egonstraße 48
79106 Freiburg im Breisgau
Germany
p: +49 761 2908 2797
http://www.quartier-freiburg.de/

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Let’s make this a tradition, shall we?

dsc02268-01.jpegOur time in South Tyrol was coming to an end and we had packed all our things, finished some last minute shopping for local delicacies, jumped into our car and were on our way back home just as the weather took a turn for the worse.

After a few hours driving, we took yet another break at St. Anton for another quick and early lunch exactly like during our drive down South. We even went to a place right on the other side of the road from the restaurant we ate a couple of days ago and their bacon dumplings with chanterelle were nice and did a pretty good job in the fluffiness department as well. Nothing thrilling and a bit too creamy but comforting nevertheless.

dsc02272-01.jpegObviously, we had Kaiserschmarrn as well and it was good too but a lot sweeter than the last one and it reminded me more of ripped apart pancakes than those savoury sticky bricks of fluffy and caramelized goodness. Friendly service as always.

Get Your Grub On!

Restaurant Fuhrmannstube
Dorfstraße 74
6580 St. Anston am Arlberg
Austria
p: + 43 5446 2921

Day trip to bellisimo Merano.

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Homemade tagliatelle w/ chanterelle

The weather forecast didn’t promise a day too exciting, so we decided to take an extra trip down south to Merano through something, that seemed like one single and endless apple plantation. I have never seen apples in such amounts ever in my life. Traffic was comparably tame and so it took us just a little over one hour to reach our destination.

Merano is an appealing little town with hidden alleyways, blemished shop fronts, beautiful old buildings and some pretty street art. Strolling through the road-web of the central old town scouting for food we stopped at one of the rather touristy spots for a sitdown lunch and people watching. While M. went for the lasagna, I had the handmade tagliatelle with chanterelle. The pasta was actually kind of a hybrid between Italian tagliatelle and western flat noodles, thick and the ideal vessel to carry as much of that glazy and buttery sauce as possible. The chanterelle were great too, even though I’d prefer the smaller ones compared to the massive mushrooms on my plate. It’s a texture thing.

Even that my dish of choice turned out to be rather nice, I just felt like I had missed my chance on some truly Italian pasta as this was more noodlelike. Makes sense? Anywho, that is me always looking at the greener grass on the other side but honestly, it was a good place. Touristy? Sure, but with great and personal service, some people watching potential and tasty food to go with it.

Get Your Grub On!

Ristorante Hasen Jos
Via Portici 204
39012 Merano BZ
Italy
p: +39 0473 232599
http://hasenjos.com

 

 

Pizza halfsies.

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Pizza Margherita

The second day in South Tyrol and we took the recreational activities down a nudge, from hiking 20k to simply driving around the area and lying at the lake’s shore enjoying the sun before the clouds started rolling into the valley. It was food o’clock and by chance, we found ourselves back at San Valentino exactly like the day before.

We left Franco’s behind this time and moved a block up north to Hotel Lamm where there still were some free seats on the sunkissed terrace. Not having done much moving our appetite wasn’t as massive to we went splitcies on a Margherita. The pizza wasn’t spectacular but pretty good, light char marks on the outer crust and fruity soggy in the centre, just a tad too cheesy which slightly overshadowed the otherwise great sugo.

We also had some apple strudel with vanilla sauce for dessert which was okay but didn’t quite knock me off my socks, but hey that’s maybe a bit much to ask for.  All in all another nice place to grab a snack in the sun with very personal and friendly service as it seems to be common around these waters. I like it.

Get Your Grub On!

Hotel Lamm
Hauptstrasse 67
39027 San Valentino Alla Muta BZ (Südtirol / South Tyrol)
Italy
p: + 39 0473 634641
http://www.hotel-lamm.it/

How bad can it be?

dsc02100-02-01.jpegSpending most of our first day here orbiting Lake Resia at an elevated level and visiting the local sights like the famous sunken church tower of the old town of Curon (Campanile di Curon Venosta Vecchia). About halfway, we passed the small village of San Valentino just as our bellies started growling for food. Everything seemed to be closed for the break between lunch and dinner service except one little unassuming café at the side of the main road. It didn’t look too appealing at first with its simple interior and the standup menus with semi-great photographs of their dishes.

But since we slowly were getting hangry and with limited options, we didn’t mess around any longer and just went for some pasta. I mean how bad could it be, we were in Italy after all, and actually, this was amazing. In just a little over 5 minutes, we were presented with a delicious portion of tagliatelle con ragù. It seemed such a simple dish, but in one of its best possible version, an honest plate of homemade pasta as if mama was standing in the back kitchen cooking it up herself. Thanks to Franco and his crew for a surprising and more than tasty lunch. Fantastico.

Get Your Grub On!

Café Franco
Vittorio Veneto 58
39027 Curon Venosta BZ (Südtirol / South Tyrol)
Italy

 

 

A gourmet short trip to Italy

Salad & antipasti buffet

We stayed at this beautiful newish hotel at Lake Resia that promised a couple relaxing and tasty days because of the attached mini spa and a daily dinner service with a 4 course meal curated by the junior boss of the house and head chef Markus Strobl.

During the few days we stayed here, we had so many dishes that I will keep this brief and short and let the pictures do most of the talking. Just that, there was a salad and antipasti buffet each day to start off the menu and even though it was mostly the same, every day they had some changing highlight items like perfectly grilled and chilled veal. My favorite picks were the marinated artichoke hearts and that slightly blanched and lightly dressed coleslaw with cumin.

 

  1. Fluffy dark Rye Bread dumplings in fond with oven vegetables and fried parsley
  2. Barley soup with ham roll and chive-gel
  3. Insane Meditteranean swordfish with pea flan, snow peas, and minestrone broth
  4. Perfect Topfenknödel with nougat center, figs, and cinnamon ice cream

 

  1. Amazing ravioli with carbonara filling, truffle aroma, and oven melanzane
  2. Essence of peppers, chorizo-egg-dumplings and carrot pearls
  3. On spot Ocean beef flank, tomato, dauphine-potatoes and oven carrots
  4. Genius peach sherbet, water melon and arunda bubbles from east of Meran

 

  1. Fresh and bio beef tartar, parmesan splinters and crostini, celery walnut salad and red onions
  2. Parsley cream soup, bacon trameszzino and gel of smoke
  3. Lardo stuffed breast of guineafowl, young leek, white bread pudding and chervil mousse
  4. Lukewarm chocolate lava tart with wild berry sherbet and strawberries

 

  1. Celery filled tortelloni, truffle foam, and broccoli
  2. Consommé double, fantastic mushroom crêpe and zucchini julienne
  3. Beef cheek, smoked mash, black carrots and parsley
  4. Farmer yoghurt mousse, ice cream, meringue and acidy passion fruit
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Regional cheeses, chutneys, and nuts

As the salad buffet at the start, the dinner closing was also the same every day, an interesting selection of regional cheeses, chutneys, and nuts.

The time we spend in this dining room was such a treat and I didn’t have a single dish I didn’t like and many that I loved. Atmosphere-wise it took us some getting used to as everybody was whispering quietly at their tables which made it all a bit library-like but after the first night we had some good wine, turned up the volume a notch and enjoyed ourselves. Thanks for a wonderful foodie stay at your hotel and keep being inventive.

Get Your Grub On!

Alpine Diner Restaurant & Bar (Hotel Eden Reschensee) – reservations mandatory
Hauptstrasse 4
39027 Reschen BZ / Resia (Südtirol / South Tyrol)
Italy
p: + 39 473 633137
http://www.eden-reschensee.com/

Kaiserschmarrn Stopover.

Kaiserschmarrn

Kaiserschmarrn

We had some organizational difficulties putting together a holiday this summer so eventually, we simply took a week off and decided on Sunday that we’d be going to drive down to the very northern tip of beautiful Italy the next day. On our route, we passed the picturesque town of St. Anton and made it a point stopping by and have a go at some good old Austrian Kaiserschmarrn. The restaurant I initially chose wasn’t open yet so we went to next best place we could find, sat down and were instantly greeted warmly by the waiter as if we’d be coming here every Monday afternoon.

We started with some hearty soups and I actually quite enjoyed my first ever liver dumpling in a rich and strong beefy broth. Though this was mainly the door opener for the main object of desire, a two person serving of buttery kaiserschmarrn with an acidy and sticky plum compote aside. Kaiserschmarrn is kind of a thick pancake that sometimes gets ripped apart chaotically or like in this case is jabbed into more or less consistent, tasty cuboids. This by itself was so worth the stover, thick yet fluffy blocks of pancake dough, caramelized in butter and dusted with a light coating of powdered sugar. I dipped every other piece into the compote to have a nice changeup between the almost savoury and fruity flavours. So decadent, so wonderful, I strongly recommend it.

Get Your Grub On!

Restaurant Maximilian
Dorfstraße 57
6580 St. Anton am Arlberg
Austria
p: +43 5446 333310
http://www.maximilian-stanton.com/