Rote Wand Chef's Table is part of the Rote Wand Gourmet Hotel and located a 5 min drive outside of Lech, Austria.
We reported to the hotel reception and were guided via hallways and tunnels to the separate building (an old school building) that houses the Chefs Table.
They seat max 15 people twice a day, five days a week.
Experience kicks of with small bites and a glass of champagne on the first/ground floor (a little sitting room) with a nice little broth (no photo) followed up in quick succession by 5 bites. 1) a choux of eel and blueberries, 2) a pate made of chamois sausage, horseradish and herbs, 3) a cake of wild board with creme fraich and truffle, 4) a grilled shashlik of old milk cow with numex and mushrooms and finally 5) a potato egg yolk foam with a caviar tart that was to be mixed with the foam.
After moving to the actual chefs table on the second floor, we were asked if we wanted the wine pairing or the non alcoholic pairing. I went for the non alcoholic pairing since I was driving but others were enthusiastic about the wine pairing which featured Austrian and French wines. Over diner each dish was paired with a drink that is based on local fruits, herbs, nuts and other ingredients. None felt like they were afterthoughts. My favorite was one based on Pear, walnuts and herbs but all were good.
First main dish (6) was local trout with cucumber, pine and snail eggs followed by (7) Pike with lavender and asparagus in a nice light creamy sauce. 8 was a mushroom (maitake) with rosemary and green peppers paired with a fermented artichoke sauce. 9) was called Backfleish which was very comforting stewed meat with pickled vegetables (radish). 10) was the only optional dish: blood sausage and truffle bread.
This was followed by a pallet cleanser sorbet (11) that was fresh and surprisingly spice.
The main course was aged duck (12) paired with Cep mushrooms.
Final three dishes were a cream cheese bite (13), apple with oxalis sorbet and a hop foam (14) and finally (15) a cinnamon bun with aged cream and Sichuan pepper.
I thoroughly enjoyed all dishes and has got to try some ingredients that were new to me and many interesting combinations. Most vegetables and protein were locally sourced, either fresh of pickled / fermented / dried from last summer/autumn. Only minor item: could have had more of the duck!
Chef Julian Stieger aims to change one dish weekly and not have any 'signature dishes' to ensure he keeps coming up with creative combinations an dishes.
10/10 recommend
by ExcellentShift3432