8 July: Sporthotel Silvretta : Arriving guests greeted without delay at the hotel restaurant entrance. All guests offered an escort to the table by a member of staff with excellent skills in a seamless transition to the dining area. Staff elegantly attired in traditional clothes with a modern twist. Free WIFI. Good first impression.Dining Quality : All areas of operation meet the expected level of quality for cleanliness, maintenance, hospitality, and for the quality of physical facilities of this restaurant, as well as delivery of service – in this case, a flawless gourmet experience. Expect a higher quality of service – very good staffing levels with a well-structured, proactive and dedicated team. Table appointments of excellent quality. Understated, elegant décor. Multi-lingual staff prepared to deal with an international market.Food Quality: A comprehensive range of excellent quality
hot and cold dishes. High quality ingredients cooked and presented to an excellent standard of creativity and presentation. Examples include familiar local flavours, as well as the recoup of traditional food items, such as ham, sausages and black pudding. Pleasant reconnection with familiar flavours currently fallen into oblivion in the hunt for Instagram likes, and unfortunately some people still eating hype food in 2017. Consideration however is given to providing these creative dishes as also a healthy eating option. Wild game is offered in which is essentially a personal choice. Chef Gunther Döberl is clearly informed by his counterpart Dieter Koschina in Portugal, as well the Engadin culinary traditions from Switzerland.Wine and wine service : Excellent range and quality of wines offered. Staff demonstrating equivalent wine knowledge and wine service skills. Quite likely reflecting the work of a dedicated wine team (sommelier), but I didn’t ask. I strongly recommend opting for Austrian wines because they blend well with the gourmet food being served.Sustainability : Quite likely food and wine products are sourced locally in a will to build up relationships with local producers and traders.
