Valentine in Wengen at Hotel Schönegg- Restaurant 1903

Vi firade Valentine på Hotel Schöneggs fina restaurang 1903 som skvallrar om hotellets gedigna historia. Värdparet Caroline Ogi och Sylvain Stefanazzi Ogi med personal,inledde vår fina afton med en fantastiskt välsmakande Prosecco tillverkad enligt Champagnemetoden. Mycket unik då både smak, bubblor och karaktär hade en gedigenhet vi aldrig tidigare upplevt av denna vinsort. Antinori från Toscana.

We celebrated the Valentine day at the famous Hotel Schönegg and their fabulous restaurant 1903, that tells you something about the great history of this place. The hosts Caroline Ogi and Sylvain Stefanazzi Ogi with staff started our lovely evening with a fantastic and tasteful Prosecco made with the Champagne method. Very unique with its taste, bubbles and character something we never tasted before. Antinori from Toscana.

Så till maten som genomgående höll absolut högsta klass, med smaker som gjorde oss förundrade av beundran. Sylvain Stefanazzi Ogi briljerar i köket med kunnande, fantasi och kärlek till maten. Förrätt Steak tartar följt av en blank soppa med rökt lax. Huvudrätten Lammkotlett så fantastisk att vår bild tyvärr inte kunde göra denna smakupplevelse rättvisa, avrundades med desert i tropisk anda, Passions och lime-snitt.

Then to the dishes of this evening. First of all the food continuously through out the whole menue was an act of brilliance, fantasy and knowledge combined with a great love to the this art form, created by the head Chef Sylvain Stefanazzi Ogi and his crew. First the starter, a steak tartar followed by a parsley root essence with Salmon julienne. The main course Lamb cutlet with olives, sauted potatoes ”ratte” mashed onions with cinnamon. This dish so nicely created with tasteful  flavours and presented so great that our image of this dish can’t do it justice. This evening of taste experience was ended with passion fruit and lime entremet. This lovely desert with combined bitter and sweetness flavours also combined all love of this evening. Many thanks to the Management, Kitchen and head waitress Erica with crew.