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obauer (2005)

by ulterior epicure

obauer

chef karl & rudolf obauer

markt 46

a-5450 werfen

austria

first visit: 7-course degustation (75 Euros w/o drinks)

late september, 2005

** michelin stars

18 photos · 904 views

Restaurant Obauer, Werfen, Salzburg.

Obauer

"Welcomes"

Oyster aspic with herring; Coconut beef; and Artichoke hearts with ham.

Amuse Guele: Tuna creme with mussel, olive oil and a herb tuile.

Amuse Guele: Tuna Creme.

Breads with butter and pumpkin seed schmaltz.

Obauer place setting.

First Course: Bonito sashimi with Lobster. Wasabi cabbage, fried sage, micro herbs salmon roe and dill.

Second Course: Roasted monkfish topped with a diver scallop.

Second Course: Roasted Monkfish and beets.

3rd Course: Veal liver and foie gras carpaccio. Cepes (both sauteed and fresh carpaccio, thyme, and truffle sauce. (Obauer)

Intermezzo: Veal tongue in fresh herb cream stew.

Intermezzo: Veal tongue in fresh herb cream stew.

Fourth Course: Saddle of venison

Cheese Course

Dessert: Quartet of Ices: Chicory, Licorice, Strawberry, and Melon.

Petite Fours