Culinary Indulgence and recipes in Spring in the Mountains
Spring begins with a rise in temperature, the days become longer and even in our cuisine you can truly feel spring. The first asparagus, aromatic wild garlic accompanied by Austrian white wines, leave an imprint on the cuisine in March at the Irma Gourmet Restaurant.
During the winter, we serve hearty winter dishes, heavy red wines and sweet deserts, which suit the cold season. However, starting in March, we serve much lighter menus! In spring the dishes are prepared with the first herbs and fresh baby vegetables. The fresh white wines from the Wachau region of Austria, harmonise perfectly with the fresh vegetable and herbal symbiosis.
Between 13th March and 17th April dinner starts on Mondays with an appetiser from the awarded chefs, Markus Wanner and Herbert Hatheier. Wednesdays are all about Austrian cuisine with traditional delicacies.
Wine from the Wachau Region
Every Sunday evening we invite you to our wine tastings with connoisseur Dietmar Alge. Apart from other wines, we set great value upon wines by Franz Josef and Maria Theresia Gritsch from the Mauritiushof vineyard in the Wachau Region. Taste the 2010 new vintage followed by a special spring gourmet meal.
On the 19th of March you have the opportunity to meet the vintners, from Spitz on the Danube, themselves at the Post Bezau Hotel. At a special gourmet meal, they will present their wines and further information and knowledge about their wines in a wonderfully informative way.
Menu - spring recipes
Organic beef tartar, Prunier caviar and crème fraîche
Grüner Veltliner Singerriedel Federspiel 2010 (white wine from the wood)
Salmon trout with apple and horseradish
R 1000-Eimerberg Federspiel 2010 (white wine from the wood)
Black pudding, chicory and truffle
Sauvignon Blanc Hartberg 2009 Smaragd
Veal tenderloin, potato crescent and peas
White wine: Grüner Veltliner Singerriedel 2009 Smaragd
Apple yoghurt crème with Calvados sorbet
White wine: R 1000-Eimerberg 2009 Smaragd