Click here for earlier entry on Weissbrau (October 14).
Alsatian flammkuchen topped with parma ham. A northern French pizza smothered in creme fraiche and onions. Crisp, thin and scrumptious.
Pissaladiere. The southern French version, covered with onion, garlic, anchovies and olives. A bit less tasty, lacking the sour cream in the flammkuchen.
Pork spare ribs with rosti. The ribs were flavourful but slightly tough, since they were fried. The rosti tasted very fresh and not oily at all.
Pork knuckle with spaetzle and sauerkraut. Succulent stuff.
Olma Veal Bratwurst, a sausage from St Gallen, made of veal, milk and spices. Worth ordering if you prefer soft, non-salty sausages.
Swiss chocolate mousse with pear and kirsch sauce. A hearty, decadent dessert.
Merry Berry (mixed berries with yogurt). Refreshing but sourish.
Red Cliff's Shiraz, Australia.
Weissbrau,
Pavilion.
