If the amuse-bouche tastes so good that you want to eat a whole portion of it, that's a good start. This is what happened at the "Bergtrotte Osterfingen": a cube of Schaffhausen onion quiche, known in the region as Bölletünne, with crème fraîche and trout caviar. The restaurant in a historic trotte with a view of the vineyards was reopened in May with a new team following renovations. Head chef and co-managing director Adriano Pratsch last cooked Japanese cuisine in St. Gallen. He hardly lets his Far East experience show here, instead focusing on refined cuisine with regional ingredients. The garlic-infused gazpacho is topped with basil oil and crispy croutons. The flavors of the Swiss salmon tartare are more restrained - avocado ice cream and finely sliced green apple take precedence over the delicate fish. The hand-cut beef fillet tartare comes with plenty of mustard seeds and a little too much whipped butter. The braised pork cheek is more refined and goes perfectly with the creamy Riesling risotto with sage foam. Full marks for the salmon fillet. There is nothing wrong with the combination of crispy seared fillet with perfectly seasoned beurre blanc and buttery rosemary potatoes. The consistently local wine list offers a comprehensive discovery tour of Schaffhausen. The successful finale is a summery combination of strawberry ice cream, yoghurt, basil cream and white chocolate. So good that we could have done with more.
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