SchlossWartegg

 More Birthday

After leaving family and office, Better-Half and I drove eastward on even-more snowy highways with slow traffic. But eventually we got to our - SURPRISE  - destination. It was worth the effort. By then it was long since dark, so we were greeted by strings of lights and myriads of candles and lanterns. And we got a room. And had dinner. A very fine dinner. The place calls itself the Bio-SchlossHotel/organic castle hotel, and they delivered. The food was from their own garden or locally grown and produced. The wine we had was from a nearby village. The restaurant has a Michelin Star, well deserved. I can’t describe all the flavors, but here are some glimpses. 

Appetizer: tuna tartar with a pickled something and a subtle Wasabi sauce. The other a fennel and grapefruit soup. 

Main courses: roast pork and barbecued pork on Spätzli.

The other a vegetarian old variety “artichoke” with potatoes and an indescribable sauce.

A “cheese salad” of minced sharp cheeses, toasted seeds, onions, thyme leaves, and a dressing. 

Dessert of a chocolate mini cake with a wonderful caramel sauce, and ice cream. 

Those descriptions don’t quite do a very good cook justice.

A couple of views of the interior, note the woodwork -