The Last Supper

After two wonderful days in Vals (ok, if fact it was only one, as we needed one day to cycle there) the time came for our last dinner... ("per Carlo"):

My girlfriend started with "Fetamousse mit Guacamole und Grissini"

Whilst I enjoyed "Carpaccio vom geräuchten Bisonfilet mit pikanter Erdnusssauce"

We than got the soup (which were in fact 2 soups each) "Creme und Essenz von Rüebli und Pfälzerkarrotte" followed by our own salads from the big salad bar.

As a warm starter we ordered "Spaghetti mit Pesto"

Followed by "Duo vom Freilandlamm mit Schalottenconfit und Rotwein-Reduktion"

Speaking about "Rotwein", we decided to go with something more 'exclusive' that evening and ordered a "Schwarz Rot 2002" which is probably one of the best - if not the best Zweigelt Wine(s). Produced by Johann „Hans“ Schwarz, Fleischhauer aus Andau im Seewinkel with friendly help of Mr. K (which stands forAlois Kracher (quality) and Manfred Krankl (know-how)). I did not regret this choice!

And last, but not least, we finished with a "Apfel-Strudelteiggebäck in der Tasse serviert mit Vanilleschaum und Glace".

If you want to do you a favour, go to the Therme Vals, enjoy the nature, the beautiful spa and don't forget to try Urs Dietrichs kitchen!
yummy....