You can regularly read about preserved and newly acquired inns here. Occasionally, all sorts of things outside the classic recipe canon are served in the old setting - the main thing is that yet another traditional pub doesn't end up on the list of faded restaurants. What Philipp Marko and Lukas Fürk have just opened in Gamlitz, however, is a completely different story. The two gentlemen founded an inn where there never was one. What's more, although southern Styria is rich in wine taverns and excellent restaurants, the inn type is in short supply. The former parish hall in a neat old house, once also used as a cinema and concert hall, became the "Weinkehr". And the two do pretty much everything right. Their in-depth training also helps - four years at "Döllerer" in Golling, where there is also a model inn. And then just as long at the nearby "Weinbank" in Ehrenhausen. The wonderful bread comes from the Altenburger bakery in St. Nikolai ob Draßling, the fluffy grammel dumplings made from potato dough are based on a family recipe by Lukas Fürk and come on paprika-covered Welschrieslingkraut. Herbal soups may be considered filling elsewhere, but we would love to have the recipe for this "potato and spring herb cream soup" with cream cheese tartlets. Spoonfuls of tender braised veal shoulder on nut butter puree, served with Lavanttal asparagus and morels. This arrangement is also available with sweetbreads or liver. The 42-page wine list with plenty of Styrian wines and all sorts from Mosel to Jura is based on the private wine collection of the two owners. This is how tavern 2.0 works.
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