Anyone who has experienced the two gentlemen Jakob SCHmid and Daniel REIfecker (the capital letters make up the name of the restaurant) at their previous place of work in a, sorry, dump in Salzburg-Aiglhof will hardly believe their eyes. The former "Eigenherr" inn in the Gneis district has been converted into an elegant restaurant, with dark herringbone parquet flooring and light maple tables as a stage for the food. And - a ten-seater chef's table was installed in the kitchen, after all, the two of them got to know this idea at Kevin Fehling's "The Table" or the "Schualhus" on the Arlberg. Anyone wondering how the two of them were able to manage the mid-six-figure investment - during the pop-up phase, which lasted several years, nothing had to be invested and a lot could be put away. What remained: there is no menu and only carte blanche menus - in the dining room from four courses (from 92 euros), at the Chef's Table only the full program of seven courses (140 euros). There you can immediately see the level to which Daniel Reifecker has cooked his way up. Mouthfuls are followed by a wonderfully fresh tomato dish - cherry and ox heart in a vinaigrette of white tomato water with Sriracha mayo, linseed chip, red onions and granite of sake and tarragon. Another short version: the most enchanting dish of the evening: gnocchi in onion broth with carbonara foam and fried onions. A spoon dish that you will want to eat a lot more of. Then guinea fowl specially bred for the "Schrei", plus zucchini flowers with knuckle of pork stuffing and so on. Jakob Schmid takes care of service and a now remarkable selection of very good, affordable wines. A new, great young fixture in Salzburg.
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