Restaurant-Check: Jägerstube - Lech am Arlberg

After our wonderful ski day and the afternoon in the spa area we were ready to have an amazing dinner in the gourmet restaurant.

After a fresh aperitif at the bar we went to the gourmet “Stüberl” where we were all by our selves and were serverd very good. The amouse bouche was a waldorf salad but created in a new way. The apple salad was in a celery chip on top of a sour cream soup with small apple fritters. The next course is their bread course, they don’t serve bread and because of that they created a delicious dish. It was a homemade bread with cranberries and brown butter of regional milk and crispy bacon.

Both dishes were paired with a 2016 Sauvignon Blanc “Ried Steinbach” of Weingut Wolf.

The first starter was a variation of white tuna, a carpaccio, a tartare and a sashimi. The variation came with a sesam malto (sesam pouder with sesam oil), quacamole, caviar of carrots and marinated mushrooms. The tuna was paired with a creamy 2015 white burgundy “Sant Valentin” of Kellerei St. Michael from South Tyrol.

After the fish we had a consommé of ibex with a special Austrian cheese dumpling and dried blueberries. One of our favorite soups in Austria! Paired with a wine of one of my favorite wineries in Austria, a 2013 Zweigelt Reserve of Schloss Gobelsburg

Our next course was a very important one for the chef because he is following the trend to use everything of his products so he made a “Beuschel”, a dish made of the gibs and he used the gibs of a lamp served with a brioche dumpling and romanesco.

The next main course was pan fried and smoked bavette (part of the flank steak) with a variation of corn and a potato- marjoram tureen. Both main dishes were paired with a 2012 Château Ferrand Grand Cru St Emilion, a perfect combination.

The pre dessert was a Fourme d’Ambert with plum-date cream and brittle of walnut paired with a super ripe 2000 Le Cupule di Trinoro from Tuscany, a Cabernet Franc and Merlot blend.

A home made yogurt meringue with passion fruit and eatable flowers.

And the last desert was a traditional Austrian cake called “Bienenstich” but reconstructed with a cream of the seeds of medlar and salt caramel with wasabi!