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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/

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Home is where your plate is.

As some of you might know, I moved back to Germany end of last year and had a lot of things to organize first besides the actual settling back into a culture and country I haven’t been living in for the last 7ish years. I decided to take a little sabbatical before diving back into a new job and used it to learn how to snowboard, visited many friends, all my siblings and the rest of my family, started signing up for language courses and am now in the midst of finding and applying for a new job, that can excite and inspire me.

I already had a huge backlog of articles from Asia and meanwhile also visited a good handful of countries (and some of their restaurants) here, which you might have recognised from my Instagram, Twitter or Foursquare (Swarm) postings. I wanted to wait a little longer until I’m more settled but all the fantastic food I came across made me miss this blog and how it accompanied me during the past three years. Furthermore from my point of view there is an undoubtable need for more foodblogs in Europe, particularly Germany, that tackle restaurants, food trucks, pop-ups etc. as I have quite a hard time finding information about places I would like to visit or finding out about the actual restaurant in the first place. I think you wouldn’t have a problem in places like Berlin and Munich but otherwise the field of foodblfoggers seems rather scattered and the majority is concentrating on home cooking and recipes.

Because of all this I decided to immediately revamp my blog as a predominantly European – not limited to – version of getmygrubon.com. Maybe not in the same high paced frequency as before but to keep it going and fill it up slowly for people out there like you and obiously myself. Also Asia hasn’t seen the last of me yet.

So watch out and thanks for sticking around.

Sincerely, Nik