Time for dessert!!! Mr. C opted for the light and healthy pear mousse in a pear ginger cannoli, pear jelly with lemon confit. Very tasty and the perfect end to this epic Esszimmer Menu. Served with a playful Moscato D'Asti, La Caliera, Piemont.

Served with a Vindemia nr. 7 from Weingut Kloster am Spitz (when the sugar and acid in the grapes reach perfect balance they add in a 15 year old brandy to stop the fermentation and retains the sugar) with hints of sweet elderberry, black tea and cloves. The dessert was actually not the one serve with the fish menu, but they offered Mrs. C her choice and she ALWAYS goes with chocolate. No matter what. Which was a good thing as Mr. C says this was his favorite dessert of all time. Period. The chocolate and olive strudel was creative, the praline good but not amazing - just a normal chocolate praline - but the plum and port wine sorbet WAS THE BOMB. Seriously delicious and mind blowing.

The perfect dish after all that fatty (but yummy!) cheese - a nice, refreshing medley of citrus and mango. From left to right: tangerine granita, mango juice 'sac', mango mousse ice, lebkuchen croutons (a nod to our region) and a candy glass chip. We are glad that we timed the cheese orgy properly.

So that last dish was just a warm up dessert... as here comes the main attraction - a Quentin Tarantino-style "Nevada Cake". This proper fancy cake and a big spoon arrive table-side, with the instructions to smash the hell out of it. So we do, to unleash the bloody raspberry innards. What a glorious mess! A meringue center, so crispy and lightly sweet to offset the tangy fresh berries. Loved the danger (we both pulled our napkins up over our shirts), loved the dessert. Munch, munch, bang, bang.

Hot Love indeed! Our dessert course (the first of several sweet treats, I might add) was a stunner. The bowl arrived with this beautiful white chocolate orb which melted away to display the treasures within when the waiter poured on the hot raspberry sauce. Inside, coconut ice cream and raspberries, outside freeze dried coconut pieces and mint. A feast for the senses as the cold and hot and soft and crunchy all danced in your mouth. Wow. Way to finish up the 4 course meal!

And here are the little gems... the red toadstool was strawberry mousse filled, the brown cremini was chocolate nougat, the white button mushroom was white chocolate mousse, the black morel was espresso and black cherry. Each one more delicious then the last.

Just when you think you can't take any more... along comes the most amazing sight - a 'Brotzeit' platter of some of the most artful sweets and treats you ever saw! One wood slab was adorned with 4 types of mushrooms filled with mousse (detailed separately) and edible pistachio 'moss'. Another with 'brie' composed of apricot mousse and shaved coconut. And a third board with chocolate and freeze dried nut "salami" and a mango mousse "camembert"wedge. Our eyes popped out of our head as we selected our items... the perfect end to a totally epic meal.

A nice cobbler, served with ice cream. The smart finish to the meal. mr Carastian tried and approved. But listened to the waitress for his dessert

Because nothing finishes a nice meal as a pie that feels like a days worth of calories. super über rich chocolate peanut butter mousse, pretzel crust (lovely idea), stout ganache, stout-caramel drizzle and chantilly. Two bites and I had to waive the white flag.

LOVE (!) on a plate. Hollerkiacherl (to put it in Bavarian) is a perfect seasonal dessert. freshly picked Holler (elder) flowers. Fragrant and beautiful. But wait it gets even awesomer. dip them in light pancake batter, fry them in butter, serve with powdered sugar. Ahhh.... LOVE LOVE LOVE. it can be only taken to the next level by adding some Grand Manier (Just like Oma Carastian does it ;-))

If one needs any other proof that you are right at the border between Austria and Bavaria - this is it. A classic Austrian dish. Marille is an Austrian word for Apricots. A light dumpling is stuffed with apricots, boiled carefully in slightly salty water. Roll in buttery breadcrumbs for crunch, add powdered sugar. To make it healthy, add a sweet sweet compote of fresh berries. TASTY!

at least the dessert lifted the spirits up again - great banoffee parfait, beautifully banana-y.

and the sweet ending..... translated with "apple fritters" but this term doesn't do those Bavarian classics justice... perfect slices of apples in a pancake batter, pan fried (!!!!) (don't even think to deep fry) with cinnamon sugar and some vanilla gelato on the side (not necessary). good - but had better.

Dessert was nice trio of flavors... the every popular basil sorbet (a good rendition), strawberry with balsamic glaze (also not new but well done) and a white chocolate creme brûlée (ABSOLUTE YUM!). A light and tasty end to a very good meal.

This 'shredded pancake' gets it's name from the Austrian Emperor (=Kaiser) Franz Joseph the First, who was addicted to this deliciousness. And rightfully as we can confirm!! The skillet crisps and caramelizes the sugars, rum and raisins making for one damn fine dessert. Make sure you order ahead, as any place worth it's salt makes it from scratch which can takes 20 minutes. DELISH!

Liliko’i Crème Brûlée - if you have the means... get your spoon in one! wow! This silky little number finished off the meal exceptionally... with such a perfect little crust and creamy filling. A wonderful end to our best meal on Maui HANDS DOWN. If you have a way to get here, make it happen. This meal was worth the plane ticket alone. And if you go, do as we did - stay in one of their very four (?) cottages, with private kitchen, garden and just adorable decor (and you can walk from dinner ;-))

Made from scratch (of course) and served with fantastic strawberry granita. A wonderful contest of sweet and sour, warm and cold... And a worthy finale to a seven hour fun filled class! Loved it - and can recommend to go to the chef yourself.

#BALLS!!!!!! Crazy as this dish sounds, it worked BUT only if you made a bite with everything on it. If you tasted the grapefruit balls separate - sour as hell. The salt lemon sorbet - WAY too salty. But put those babies together (and slide them through the vanilla espuma) and you've got one amazing spoonful of dessert ball in your mouth!

The Missus decided for a classic Bavarian dish. Bayerische Creme. the Original. Überrich, vanilla, served with the classic side. red berries.

and the finale to a wonderful meal. a Light and fluffy buttermilk mousse, served with lemon, orange and grapefruit filets. how much for the whole thing you ask? 48 EUR.

Hmmm Hmmm... what a way to end it all with a perfectly cooked little chocolate lava cake, passionfruit Charlotte and coconut milk ice cream - all prepared by Dinzler (the people that produce the world's best espresso beans) from around our way on the Irschenberg. Mrs. C was happy and was quite willing to help Mr. C finish his up.

A thoughtful touch (from our very nice Gregory Hines look-a-like proprietor!) was fresh yogurt with honey for dessert! Even little C ate some. :*)

As always to sweeten the blow... an array of delightful pralines - white apple, salt almond and dark chocolate plum truffle. We even managed to fit them all in. Wonderful meal, well worth the 300 EUR price tag.

And a little extra for checking in on Yelp. a Dessert on the house. this Key lime pie (Mrs. Carastian's choice) was rich and the perfect balance of tart and sweet. The crumbly Graham cracker crust was rounding it up nicely. A wonderful homemade find!

Once over the disappointment that there was actually no real bacon involved, we enjoyed this playful dessert. The 'bacon strips' were a raspberry and quark ice cream and the sunny side up egg featured coconut mousse with pumpkin ice cream. Delicious! Still... a candied bacon crumble would have made this perfection.

A perfect balance between sweet and tart and a winning choice - but the real star was this amazing little orange slice chip. Wafer thin, crispy, intense orange flavor.

This could have been gorgeous... but sadly fell short. Mostly tasted of fat. Some delicate pumpkin pie spices would have perked this up... but the pumpkin oil was a nice touch and it did help to dredge it though there before hitting your mouth. A weak 4 out of 10.

Aaaaaaahhhhh... the feast is over... but wait. Here comes the bill. And some tasty treats to send you on your way. The pastry chef whipped up a chocolate cinnamon espresso bar, cantuccini with passionfruit mousse and a raspberry profiterole. All to make the 500 EUR bill sweeter to swallow. Applause to the kitchen - lovely way to spend a Valentine's Day.

While the lemon meringue pie was indeed good (if not a bit too sweet... had to give up halfway through this gigantic slice) the pistachio brittle was the runaway star. One could easily eat a plate sized portion of that crunchy, yummy stuff!

What a nice presentation in this old fashioned German Wine glass. tasty Eierlikoer Gelato, with some red wine cherries and (yes, I hear you, @Mrs. Fox) Foam. Great flavor combos - a wee bit to sweet maybe.