I spent in Sattlerhof day and night and till today I´m remembering great wines, haute cuisine and familiar atmospfere of two Sattler brothers and their families. If you´re staying there over night, don´t await international hotels room style - there is pension/cottage/auberge style available. The wines made by Willi and newly by his son Alex are well known for the steady quality (to the first time we´ve been there in 2006). We´ve enjoyed nice commented tasting!
The top was the menu, prepared by Hannes himself as a variation to Steirisch (Styrian) tradition. Filigree cold appetizer based on carp hash with red beets coverage, souflé from catfishfillet with fresh green spices in creamy sauce as a hot appetizer, covered by popcorn and crowned with mais-vanilla hot soup in a subtille teacup. The main course - two kinds of veal - sous vide veal leg, braised veal cheeks in red wine and vegetables with celery purée. Here I was learning a lot of cullinary art!
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