Lunch stop in Melk

Lunch stop in Melk

After touring the Abbey, the Fulbright officers treated us to a truly gourmet lunch at a restaurant in Melk. We were probably all expecting heavy, unimaginative tourist fare, but were very pleasantly surprised. We were served a traditional menu, “Rindfleisch” (also known as “Tafelspitz”) which is reminiscent for me of New England Boiled Dinner – but re-imagined in a classy, gourmet style. Extremely tender boiled beef in “silver cut” thin slabs, served in broth with carrots, onions, a little tower of shredded baked potato, with condiment dishes of “Apfelkren” (horseradish infused apple sauce – delicious), chive cream sauce, and spinach sauce. For dessert, we were served dollops of sweet cream and red currants (bright red tiny berries served fresh, not like raisins).


About pcooperwhite

Christiane Brooks Johnson Professor of Psychology and Religion, Union Theological Seminary, New York NY
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