Austria Dinner
Bailliage Provincial of Carinthie
Ossiach, October 20, 2018
Joint event with the Italian Bailliage of Udine-Friuli
" members and their guests took in the wonderful views over the lake "

The Bailli Provincial of Carinthia, Gerhard Satran and the Bailli of Udine-Friuli, Franco Venturoso, invited their members to dine in the Stiftsschmiede (old forge) situated on Lake Ossiach adjacent to Ossiach Abbey, a former Benedictine monastery.

Built around the year 900, the forge is undoubtedly one of the oldest buildings remaining in the Abbey complex.

Since 2000, Gerhard Satran has converted it with passion, enthusiasm and humour into a fish specialties restaurant. At the open fire of the former forge he conjures up the finest fish and meat dishes.

In bright sunshine on the restaurant’s Lakeside Terrace members and their guests took in the wonderful views over the lake whilst enjoying a sparkling rosé from the Sax Winery (in Langenlois, Lower Austria) accompanied by buckwheat risotto with mushrooms.

A vocal quartet from Carinthia performed in the background. Once indoors we were delighted by a harpist playing.

The first part of the menu was composed as follows:
- Chicken liver parfait with quince jelly and pine nuts
- Lake trout in apple-balsamic vinegar
- Crayfish soup
- Fillet of lake trout with greaves and hemp seeds

A Sax Pinot Blanc 2016 was the perfect partner.

The main course was loin of deer with pumpkin cream, potatoes and rose-hip jam. The outstanding preparation of the meat provoked a hunter member of the party to give the highest praise for the chef.

The St. Laurent 2012, from the Hühnel Winery in Gumpoldskirchen, Lower Austria, complemented the dish excellently.

Concluding the splendid menu was an autumnal dessert of elderberries with sour cream ice and cherries dipped in chocolate.

The skilful kitchen brigade and the competent service brigade were very warmly thanked.

As a result of the success of the evening, the Bailliages of Carinthia and Udine-Friuli agreed to arrange further joint dinners.

Werner Scheibenpflug
Chargé de Presse