Bad Balgach by Schützelhofer

High quality cooking

Classics with a twist – this describes the cuisine of chef Bernd Schützelhofer at the traditional «Bad Balgach» establishment. A menu staple is, for instance, the vanilla and tonka bean foam soup – whereas it used to be served with Sot-l'y-laisse, Balik salmon, or Black Angus tartare, this time it was elegantly accompanied by truffle. Each year, the chef also celebrates asparagus season: this time featuring spears from nearby Diepoldsau, paired with Balik salmon or rock lobster. The menu featured a standout tuna tataki in Cajun style, served with fregola sarda, avocado, lime, and crème fraîche. Bold yet perfectly balanced was the slow-boiled egg served with spicy Belper Knolle and robust wild garlic. For the main course, the tender veal loin was accompanied by an impressive parade of spring produce: asparagus, morels, new potatoes, spring onions, and hollandaise sauce. Raspberries set the tone for dessert: served as both slices and sorbet, accompanied by a chocolate brownie and chocolate cream, woodruff, and a frozen champagne soup. An excellent wine list, predominantly featuring regional selections.