Restaurant Session (in Pfronten, Germany): Pavo

 Arriving to Pavo restaurant✨, from chef Simon Schlachter. 

It is a small room, with only four tables, but beautifully decorated - such a contrast from the traditional Bavarian style of the hotel.
 

 Our table and...

 

 ...our view to the...

...Falkenstein.

The menu...

...done in a nice way :-)

With our aperitif, the first amuse bouche: algae chips on a turbot skeleton (such a cool presentation!)...

 

 ...chickpeas with aioli...

 ...and a white chocolate praline filled with liquid cucumber (so good!), as well as a tartar of smoked fish, apple and dill. Delicious!!!

 

It looks like I have an halo :-) The Saint-Gastronomic-Adventurer :-)

 

With the first course, a glass of 2019 Scheurebe Damaszener from Weingut Stahl.

 

 Each course comes in several small dishes, made to be shared at the table. With the first dish...

 

...a kohlrabi salad with chanterelles, grape seed oil and buttermilk.

Egg royal 2.0 - peas, nut butter, potato. Very tasty!

A roll of tuna, avocado and horseradish. Great combination!

 

Bread, butter (so good!), olive oil, cress (with cute little scissors) and...

...three different types of salt.

With the second course, a glass of 2018 Two Princes Riesling from Prinz Salm. Fit very nicely with the dishes!

The second dishes.

  Langostine, vegetables risotto, curry and snow peas. Great flavour!

 

Bao bun of pulled porc, barbecue and roasted onions.

 

Very nice!

Including mini towels to clean the fingers afterwards :-) 

In between the courses, I went to the toilet and, on my way to there, I had to step out of the hotel and...

 

...check this sunset!!

How amazing is...

 

...this view? :-)

In the lounge area, a cozy fire on a cold winter night. It is such a nice place!

Time for the next course! 

Pairing with the main dish, a glass of 2017 Pinot Noir from Weingut Nigl.

 

The main dish came in three.

 

Gnudi with spinach, chanterelle and sage. Great dish, we loved it!!

Cow fillet, braised cabbage, green asparagus and potatoes, with a delicious Hollandaise sauce.

Ham & tartar with tataki vinaigrette, onions and kimchi.

 Pairing nicely with the dessert, a glass of 2016 Nierstein Kabinett Riesling from Weingut Kai Schätzel.

 

 Dessert time!

As first dish to share, toffee with banana, pineapple and ginger. Delicious!

Strudelchip with peach, yogurt and basil. Great combination!

As part of the dessert, passionfruit and martini.

The last dish from the first dessert course: ayran, cucumber and elderberries. Very refreshing, loved the taste!

As second dessert course to share, a hot souffle with vanilla sauce - perfection!

 

To finish an excellent dinner, espresso macchiato and gourmandises.

Including cotton candy! :-)

 

Fantastic food, perfect service, beautiful location: we loved it!

 

Sept 11th, 2020.