Back on track - and on to course #7 from the Alpenrose in Grainbach. The chef took over the place 10 years ago from his Oma (who at age 92 still makes the most awesome cakes and pies) and turned this traditional restaurant into a playground of the new, updating old favorites in exciting new ways. His entry into the gala dinner here shows that playfulness - a semi-deconstructed borsch with bits of crispy veal tongue (sounds yucky but was AMAZING), a dollop of cream, a perfectly poached piece of this rare skrei cod covered with chocolate shavings and a cute little pickle on the side to bring it all back down to earth. Perfection.