Over the years Gasthof zur Post has hosted many famous personalities. In August 1784 the wedding of Mozart's sister Anna Maria, nicknamed 'Nannerl', took place there. Today, the restaurant offers a rich selection of delicious regional and Austrian specialities, traditional fare and seasonal delicacies. The freshly caught fish from Lake Wolfgang is especially popular. In fact, all ingredients are from the Salzkammergut region thus ensuring freshness.
The waitress recommended trout which was caught that very morning from Lake St Gilgen, only a stone's throw from the hotel. Darling wife had it poached in Austrian white wine with leeks and other fresh garden greens.
Poached Trout in White Wine
The reason darling wife chose a poached fish dish was because we know that poaching is healthy and more importantly, it brings out the character of delicately flavoured fish such as trout.
The chef managed to poach the fish at precisely the right temperature and timing, rendering its meat extremely fine and smooth. The court boillon is white wine base with herbs and fresh vegetables. Deviating from the general rule of poaching, the chef used the poaching liquid as the consomme for the dish. The lightness of the fish dish is well balanced by the robust flavour of its side dish - wasabi mashed potato garnished with chives. The pungent wasabi perfectly complements the slightly sweet tasting potato. It is not a traditional Japanese dish but a Japanese fusion creation.
Wasabi Mashed Potato
I chose Wiener Schnitzel for my main course. This dish is made up of thin slices of veal coated in breadcrumbs and deep-fried to a dark golden brown colour. No one can say he has been to Austria without eating this dish which has become part of Viennese or Austrian culture. It is found on the menu of almost every restaurant in the country. But not everyone does it with veal; many have, regrettably, substituted pork for veal.
Zur Post has stuck with tradition and used veal. The Wiener schnitzel arrived piping hot which is how it should be served. All it took was one bite, and I was convinced that was the best Wiener schnitzel I had ever eaten anywhere in Austria or the world, for that matter. While the coating was crispy, the veal on the inside was moist and tender.
The main dish was served with a potato salad dressed with a rich creamy sauce and sided by a generous heap of lovely lamb's lettuce. Native to temperate continental Europe and best plucked in spring, this salad leaf is not easily available outside of Europe and even more uncommonly found in Asia and Singapore. I was extremely delighted to have the chance to enjoy the sweet and nutty flavour of this rare salad leaf which I was told, is very expensive because of its delicate and perishable nature.
Potato Salad with Lamb's Lettuce
The meal at Restaurnt Gasthof zur Post was one of the best culinary experiences we had during this trip. I have given a very high 9.5 ranking for food quality and added it to my list of favourite restaurants around the world.
Restaurant Gasthof zur Post
St Gilgen, Austria
Recommended dishes: Poached Trout in white wine; Wiener Schnitzel, Grilled Sole