Restaurant Guth is located at the outskirts of Bregenz in Austria.
It was snowing when we arrived at the restaurant around lunchtime on the last date of November 2009. At the time the restaurant had been awarded one Michelin star, which it has maintained until now. Chef Thomas Scheucher, one of the most creative Austrian chefs was at the helm then and continues to be now.
We ordered the menu of the day (Menu of the Senses) with one change. Instead of the Thai soup, we took the tripe dish, following the recommendation of the maître d’ hotel.
The amuse bouche was a slice of foie with brioche and quince and pear marmalade, accompanied by scallop’s and mussel’s hot beverage. Exquisite and multi-layered in taste and flavours, this was one of the best amuse I have ever tasted!
The first dish was marinated tuna with horseradish mousse, accompanied by a pike croquette served on cubes of beetroot. The tuna was soft and sweet, accompanied perfectly by the horseradish. The pike croquette provided the much needed crunchy part of the dish.
The second dish was sauteed tripe with herbs of the nearby forest. I never had tripe cooked like this before. The dish had a rich flavour profile. The thin threads of tripe, enveloped in the aromas of the forest, melted in the mouth.
Zander fillet with octopus, on a bed of fresh green beans, was the next dish. It featured lightness, subtlety and kindness to the palate. A welcome contrast to the almost overpowering tripe dish.
Free-range beef fillet with mushrooms, celery and semolina crack dumplings was the last savoury dish. The fillet was cooked medium to rare, the knife was practically not needed, you could cut through the flesh with the knife as if it were butter!
The Hot chocolate desert, with fried bananas and bitter sweet foam, prepared a la minute, was a fitting conclusion to a delicious meal.
Gastrolvios 