How would you like your suckling pig? Three ways, please! Yes, you only see two (pork belly and pork chop) but the third is there, cleverly disguised as greaves (the crispy fat) inside the lovely dumpling. Pure porky genius. The subtle caraway jus and cripy kraut gave a nostalgic nod - the wine was 2011 Gruner Veltliner, Süssenberg, Rainer Wess, Wachau with great vanilla high notes and a mineral base, which really carried the pork.

boy oh boy... another Bavarian classic... suckling pig, tender beautiful fall off the bone meat with a homemade beer based gravy. Served with two Kartoffelknödel (potato dough dumpling) and home made Sauerkraut on the side. Oh and I should point out that crackling.. that beautiful, crisp and generous crackling...Just in case you guys missed it tee hee...

Course #8 was a disaster (courtesy of the hosting restaurant, Alpenhof) when the chef tried to take a Bavarian STAPLE DISH and get all funky with it. He failed MISERABLY. The length of the dish title should have been our first clue - but the proof of over-reach was def on the plate. He should have been shot for the quality of his pork crackling alone - inedible. Too many things to complain about... let's just move on to the grand finale...