Obviously not at that place anymore but grilled to perfection by Mrs Carastian who is a natural born griller - juicy, melt in your mouth goodness, slightly chary ... Ahhhh

A play on a poached quail's egg - this treasure was agreed to be the highlight of the whole meal, which is a bold statement. Edible shell, Frankfurt green sauce for the 'egg white' (a classic German sauce served with beef) and the 'yolk' was a beef mousse. A perfect bite, so gorgeous as it washed over your tongue.

Beef filet you know. Yes, it was fork tender and perfectly cooked - but this red wine butter was a revelation. So intense and silky, you didn't want to leave a drop of it on the plate - even when the meat was gone.

Course 2 was a winner, as well, with PERFECTLY cooked beef (look at that PINK!) and some lovely locally harvested veg on the side. Served with a bold and berry red wine. Nicely done!

Mrs. C had to sample the local cow (and you don't get fresher than ordering it right on the farm!) and was not disappointed. The meat was flavorful and tender, accompanied by some of the fluffiest homemade spaetzle she's ever had! That gravy was pretty darn good, too...

The Blauer Gamsbock from Mühlbach offered a main course (and 2 desserts spotted later) of low temperature roasted dry aged roast beef with dark beer gravy and potatoes au gratin. The meat was delicious, especially smothered in that rich sauce, but the au gratin was a boring soft mess.

Yes - the place is a tourist trap. And yes, they are the low scale version of the Hofbräu Haus in Munich. but this was just sad. a tiny little (supposedly 200 grams) piece of beef, "grilled" -more like pan fried. with a sad bit of herb butter. MR. Carastian opted for a side salad - which was insanely overpriced. well... you go for the view.