Archive

@Austria

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

Advertisements

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/