Rouge Noir

First things first: make sure you have some time to play with! The chef duo of Stefan Glantschnig and David Traun take you on a lacustrine journey around and through Weissensee. In a menu of 12 beautifully coordinated, creative courses, top-notch ingredients from the immediate vicinity are showcased through exciting flavour combinations, such as the wonderfully thick-fleshed char with a slightly crispy seared skin, served with a nage of fennel, tomato water and roasted guanciale. The chef's table, limited to 10 diners, is not in the kitchen but in a private room on the first floor of the Neusacherhof hotel. With its decorative display of cookbooks, the space almost feels like a small library, and the atmosphere is especially intimate. A large window affords a sensational view of Weissensee and the surrounding meadows and mountains. Service with a personal touch comes courtesy of owner Stefan Glantschnig, who serves and explains the dishes himself, and his charming wife. The local fisherman is also on site in the evening and provides information about whitefish, lake trout and other fish. The chef recommends interesting wine pairings or great alcohol-free alternatives. A nice detail: The evening begins with a portion of freshly prepared popcorn and champagne.

More in Weissensee