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).