Carpe Diem, indeed. This light champagne sorbet was a lovely end to a fantastic lunch - and just a warm up to the festivities folks... wait until you see DINNER!!! mwhaa haa haa! Stay tuned...

The bite up close - a tangerine sorbet filled with tangerine ice cream on top of a basil granita bed. Attention to detail is so apparent in this kitchen... the leaf's stem is chocolate. Magical!

Second dessert - a misting bowl arrived at our table, with an intense tangerine scent in its wake. Tangerine dry ice with two small bites - described separately. Visually stunning! And the scent was such a nice surprise...

Mrs. Carstian's dessert. White chocolate sorbet which was ok. Chocolaty, white and creamy.But the star was the Mint pesto (7 o'clock) with the marinated strawberries... Wow.

Oh boy... You gotta love this thing in Germany - with skilled Gelato masters from Italy, employing East European waiters. And making gelato from heaven. Creamy, rich and smooth peppermint with crunchy chocolate chips.

Creamy tasty and delish ice cream. Mrs. Carastian and the little one went for dessert. Although the concept of fried ice cream is intriguing, Mr. Carastian went in for the Pièce de résistance.

Very nice dessert. Raspberry, mango and passion fruit sorbet covered on white chocolate. We broke the #Noshare rule and split between the four adults.

After such a heavy (but amazing!) meal of beef and sides, what else could you try to fit in except one little perfect scoop of ice cream. And this one was a taste sensation! Creamy, sour, sweet, fresh - beautiful.

Sorry to ooze all over the picture, but this baby was melting - and melting FAST! Luckily Mrs. C slurped it down just in time. Deep, dark and delicious chocolate ice cream in a sweet cone.

Hello Spring - reloaded. this time, Mr. Carastian's choice. And what better way then to celebarte with a little walk that ends not at beer but at a Monte Bianco. Lemon Sorbet, a shot of vodka and a piccolo prosecco. Hello Spring.

As pointed out (sorry poor Foodspotting friends from the United States of Winter) spring came early to the Carastians. And what better way then to celebrate with a little walk that ends not at cake but at Gelato! Mrs. Carastian's choice: Chocolate Ice with chocolate milk, some whipped cream and chocolate sauce. hello Spring!

Course 6 was brought by the Flair Hotel Aldersberg in Rottau. Considering this was the least favorite restaurant in the whole tour he did a decent job, although it was too sweet. The Mrs. did not eat hers in protest, as she wants this chef kicked out of the program. We'll see if that (and our whole table's recounting of horror stories from dining there) make a difference in next year's lineup.

Let's cleanse those palates now with a cute little sorbet... CHECK! Very nice refresher for the taste buds (and got rid of all that white pepper!).

LOVE this sundae... in fact, order my whole meal around saving room for it! Homemade ice cream AND hot chocolate sauce - so amazing... more like an ice milk with crunchy little ice crystals and a warm sauce that just says "keep pouring!"

Hmmmm SUMMER! A tall glass of nutella and vanilla ice cream, chocolate syrup, crispy nuts and whipped cream. The straw allowed Mrs. C to get every last drop!

Hello tall, dark and liquory! A cocktail and sundae in one tall glass - nutella and chocolate ice cream with Eier Likör (German egg nog-like liquor) and whipped cream (fresh, of course!). Every bite (and sip out of the straw) was like a shot. YUM!

A chocolaty ball of goodness sitting in a tasty nest of espresso - delightful! A fine ending to a great night out.

Last choice from the gourmet sorbet menu - a super juicy watermelon that finished the meal on a light and positive note - especially after the miss on the tripe dish.

Next up from the gourmet sorbet menu - cucumber. Über refreshing!

There was a gourmet sorbet menu (gasp!) which included some very fun choices such as preiselbeeren, kalamanasi and elderflower. The youngest Carastian went for the safe choice - strawberry. It was delish!

Dessert was a choice from their fine list of homemade gelato. Utterly creamy and delicious, this Blackforest Cherry was a fine one! Wish we could try them all in one sitting...

we went to a great fair of local arts and crafts at the Wirt von Dred (Landlord from Dred). Great (and kitschy) artists and of course food. little C enjoyed this vanilla Ice gelato with chocolate sauce. Why Dred you wonder as the place is called "Jarezöd"? well.. it was called Jarezöd as Jarez, the Hun received it as a town in the 9th century - And the locals thought that Jarez is a sucky name ;-))