Cole Miller
Google
Probably the best meal I've ever had in my life.
We enjoyed an appertivo of prosecco, baked ravioli, and a spinach soup. We each had the 4 course dinner. Appetizer of liver mousse, beef tartare, goose, goat, and cheese. Primo was a pasta made with carob fruit, which was delicious and unique. Secondo included roasted goose leg with the best BBQ sauce I've ever had, and roasted veggies. For Dolci we enjoyed an incredible light and fluffy cake with strawberries and cream.
Along with this we enjoyed the best prosecco I've ever had, and two divine wines with the meal.
The atmosphere of the restaurant was magical. We sat inside with a window view of the valley below as a light rain drizzled on the windows. Service was very attentive and friendly, making excellent wine suggestions, and explaining each dish we enjoyed in great detail. We were also lucky enough to meet head chef Karl Baumgartner and his apprentice, both of whom are very kind and passionate about their craft.
We couldn't have had a better experience and will remember this meal for the rest of our lives.