The three-house hotel "Caspar" in Muri unites three animals under one roof: the gourmet restaurant "Ochsen", the restaurant "Adler" and the house "Wolf". This pays tribute to the landscape painter Caspar Wolf. Sebastian Rabe is responsible for the gastronomic delights under all the roofs. We visit the gourmet restaurant "Ochsen 1596". After the vegetarian snacks (daikon topped with nori and yuzu, beetroot meringue, filigree mushroom cookie with miso cream), sourdough bread, popcorn butter and fantastic chestnut terrine, the vegetarian menu continues: the roasted aromatic cauliflower is accompanied by "mayu" (emulsion with burnt leek and garlic), caramelised olives and puffed quinoa. What a filigree-fantastic start to the evening menu, some of which Sebastian Rabe also serves at lunchtime. We continue with a duo of Ticino pike-perch, served with a kohlrabi and chive sauce with Perigord truffle, and Asian marinated tartare on ras-el-hanout macaron with caviar and cucumber, beautifully presented in a smoking wooden box. Our enthusiasm continues to grow. For the main course, fallow deer from the neighbouring village is served with celeriac in chips and as a cooked piece. The cherries, smoked in summer and then pickled, make this meat course unforgettable. As a pre-dessert, we enjoy an ice cream sandwich with salted caramel, followed by a rare creation: parsley root as a cream, apple as a compote and parsley sorbet. A pairing that fits. Just as fitting as Sebastian Rabe and the "Ochsen 1596".
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