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Hanner, May 2009 in Mayerling, Austria

This is the first time I have raw shrimp/lobster in European cuisine, and indeed Restaurant Hanner is famous for its creative dishes.

Creamy raw langoustine, fresh flower, green noodle, and crisply roasted sour-sweet black currant are not only fabulously arranged, but also  a great combination of texture and flavour.

*Langoustine is also called Norway lobster
*Michelin Guide


Written by Chanteuse am Graben

May 30, 2009 at 10:12 pm