Many people have inquired from me how to go about life without being blown-over with awed appreciation. To this I invariably reply that one should start by not asking for restaurant recommendations from Cedric Conboy. You see this mutual friend of ours has an extraordinary knack of finding eateries that make one’s jaw hang open. I don’t suppose that Cedric has ever visited Melk, yet when Dad and I turned to him for a place to have dinner in the charming little town during our recent cycle ride along the Danube, he came up with the goods as if he were a lederhosen-wearing local named Friedl.
Hotel zur Post is a delightful little haunt with a stunning view of the Benedictine monastery. It’s traditional, family run, with excellent quality to match. Father and I kicked off the proceedings with a glass of the local beer which went down very nicely after a long day’s cycling, believe me. After this we ordered a bottle of Veltliner and eagerly awaited our mains.
The Paterfamilias had ordered a sumptuous dish of chicken breast with a tomato, basil and mushroom sauce complete with small dumplings. By the look of things he enjoyed this greatly. Which is the least that can be said of what I thought about my exquisite main: taglioni in a truffle sauce with Danube crayfish.
If I had any great knowledge of food, cooking or indeed even the most basic insight into either, I could tell you why I found it so delicious. But as I don’t, I can only say it was tasty. In fact, it was bloody tasty.
On to the deserts, Pop Jenkins opted for a gooseberry tart for reasons unbeknownst to me. I, on the other hand, judiciously selected the Topfenstrudel, cream cheese strudel, which was very nice. Presumably this had something to do with how the chef prepared it, but I haven’t the foggiest.
We ended the evening with a drop of Apricot Schnapps, or Marillenschnapps, and parted ways with Hotel zur Post on the most cordial of terms. Praise must be heaped on this worthy establishment, as it must be on the man who recommended it.
