In the CVs of chefs, you usually read about stops here and there. And then, at some point, the plan is to arrive. Maximilian Reuter from Aschaffenburg trained in hotels, worked at the "Schwarzreiter" in Munich's "Vier Jahreszeiten" hotel and then with Bobby Bräuer in the "EssZimmer" at BMW Welt. He then heard that the young generation in Maria Alm was in the process of relaunching their family hotel, which had been classified as a 4-star superior hotel, as the "Hochkönigin". Reuter now has a hotel in the neighboring village, is the hotel's head chef and can let off steam creatively in the small à la carte restaurant "RAR" - the name stands for unique as well as "Regional And Respect". Here, you can dine in a kind of wine bar, away from the half-board activities, and enjoy a five- or seven-course "Asian Alpine" menu. Although this only defines the style, the main ingredients all come from nearby farms or even from the widely ramified Hörl family who run the restaurant. For example, the tender meat of the old cow from the organic farm Ebengut, served here as a main course in three parts - shabu shabu with beech mushrooms, oxtail with bone marrow and pink-cooked bat with salted lemon. When it comes to the char, which is elaborately finished at the table, it could be debated whether the "farmer's cucumber" with its acidity is not playing against the wall. The head meat of the excellent pork brawn in pea foam comes from the neighbor's Duroc animals. Top: the humorous service provided by restaurant manager and sommelier Hans Lasser, service provider of the dying "old school" and master of the growing wine cellar. Aviso: Reuter's teacher Bobby Bräuer appears as a guest chef in October.
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