A great title for an article about caviar that is very worthwhile reading. By SZ editor Patricia Böhm. Here is a short excerpt: “The sturgeon mousse melts on the tongue as light as a feather, the cucumber and green gin fizz refresh the taste buds and let them experience the high point of the dish all the more intensively, while the caviar balls burst with melting aroma on the palate. Christian Jürgens’ subtly balanced triad is a highlight in the repertoire of the Restaurant Überfahrt at the Tegernsee and at the same time the best proof that caviar is experiencing a revival. In top gastronomy, but not only there.”

You can read the whole article by Mrs. Böhm in German here:  Pearls for all.


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