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Recommendations
"A flawlessly prepared Austrian classic – very tasty! The dumpling had a lot of butter in it – but why not?!"
"Making a decent Beuschel out of whole lungs is a lot harder than frying a beef fillet for two minutes from each side. Chef Max Stiegl dedicated himself to put the animal inner life in a multi-course menu once in a month."
User comments
"Just simply perfect, reminiscent of home-cooking with an elegant touch"