the memory is a bit fuzzy about the panko - but boy oh boy - who needs panko when there is this gorgeous, wonderful, perfect piece of tuna!!! Mouthwatering delish - and worth every cent we spent (Yes some people complain that the place is pricey - but it is at the end of the world, people! get over it and enjoy the food, the view the serendipity and peace)

Now I know this dish looks a bit busy... but it was AMAZING. That gorgeous ahi steak was worth the insane price tag alone, but the red curry sauce, stir fry local baby veg and jasmine rice really elevated the whole experience. But let's get back to the fish... wow. Really. A most beautiful slice of perfection with a lovely sear.

Jackpot for Mr Carastian! Off the specials and what a winner! Perfectly seared ahi tuna with wasabi creme fraiche , teriyaki soy glaze and some homemade, chunky and rich garlic mash and green beans - for the consciousness.

One word for this dish... BUTTERY. Paired with the 2012 Rotgipfler Klassik, Piriwe Thermenregion this was just one delightful forkful after another. A delicate dish with just a hint of olive oil finish and the perfect amount of earthiness from the spinach. Even Mr C (who is not a fan of polenta) was begging for another bite!

what a wonderful wonderful little dish. just barely introduced to the flames tuna (And generous servings!) served on a salad of phak bung (this is the Thai name - the botanical name is Ipomoea aquatica and it is used widely in Asia) with Shichimi. and a little something chip ;-) lovely lovely. If I would try to find a downside - it would be that they used a wee bit too much soy sauce for my taste. Back then the place has been called Kleinschmecker (still the same people running the place.

Mr. Carastian's main course. a perfectly, rare grilled Tuna steak. unfortunately the Rocket was prepared with a too salty of a dressing and the EVOO didn't do the Tuna justice. (Please forgive those SH*ttY pics - the light was just bad).

This tuna was simply to die for... so meaty and perfectly seared, complimented by a fun swipe of avocado and adorned with baby corn flowers and radish. To enhance your dipping experience, I offer a sumptuous coriander and apple 'verjus'chutney - which is a highly acidic juice made by pressing crabapples. In the middle ages it was popular, like vinegar. Excellent with the layer of tuna tartar on the top, and the fancy "hat" of assorted sprouts and micro greens.

First of all - apologies for the picture quality. Too 'mood light' and too trendy of a location (reads: indifferent to where it is. This place can be in Munich, New York, Paris, London... You get the picture). But this burger was kinda tasty! Seared tuna steak with some soy sauce marinade, some sweetish sauce for the sweet potato fries and salad. Tasty yet insanely priced. Oh well majority vote decided and it can't be white trash every day ;-) ( at least we went to Herman and 8mm afterwards that made Mr Carastian happy)

At 12:30pm all the lunch specials (except for the pasta Mrs. C choose) were sold out so Mr. C "settled" for the tuna steak. This beautiful, giant tower of succulent fish goodness arrived (albiet slightly overcooked) served on a bed of creamy, buttery mashed potatoes (improved by BACON). Lovely, juicy and delicious... but something was missing. Yes... of course... a GIGANTIC piece of Foie Gras on top!!!! Thank heavens they remembered to pile it on before bringing it out. 21 EUR, my friends. 21 EUR. WIN.