Oh man oh man.... slices of raw scallop swimming in a blood sausage sauce, with hints of curry and cinnamon, in perfect harmony. On top is bell pepper, cilantro, bitter cucumbers and chervil roots. Freakin' awesome. Served with a 2010 Zierfandler Mandelhöh, Stadlmann, Thermenregion.

Beautiful chunky blood sausage in the hand crafted ravioli, sitting on top of a bed of crisp kraut with distinct champagne flavor and a rich, creamy purslane sauce. Then this cheeky little fritter of blood sausage in a fantastic light breading actually kicked the whole thing up a notch. Or two. Amazing.