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Interior of the dining room; near the pass
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At the pass with Chef/Owner Markus Glocker (in black t-shirt, gray apron) plating with his chefs and front of the house staff
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Warmed pumpkin seed focaccia with whipped butter
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Duck Liver Parfait
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Duck Liver Parfait
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Sauce vierge for the wild mushrooms dish
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Koloman Spritz (in wine glass; sparkling wine, orange, cardamom, cinnamon, star anise) and Alpine Swizzle (alpine herbs, pineapple, ginger, spices)
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Short rib goulash (smoked paprika, caraway, crispy onions) with a side of spätzle
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Americano and double espresso to go with dessert
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Spread of desserts with an Americano
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Baked Lübeck Marzipan, chocolate, smoked sea salt
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Viennese Apple Strudel, rum raisins, toasted hazelnuts, buttermilk ice cream
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Sacher torte, Valrhona chocolate, apricot and schlag
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Lobster burger (Meyer lemon, iceberg lettuce) and crushed crispy potatoes with dill aioli-like sauce
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Grilled Wild Mushrooms, olive oil crushed potatoes, watercress, sauce vierge (on the side)
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Short rib goulash (smoked paprika, caraway, crispy onions) with a side of spätzle
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Beautiful bar