Menu 1: Bouillon Royale • Pork Loin Piccata Milanese with Tomato Spaghetti served with a Mixed Salad • Petit Four – Menü 1: Boullion Royale • Picatta Milanese vom Schweinerücken mit Tomaten Spaghetti dazu gemischtem Salat • Petit Four


Restaurant Silberberg.  A-6130 Schwaz · Alte Landstraße 1

Hours: Tuesday – Sunday 10:00 – 24:00

Every so often, Restaurant Silberberg offers a complete three course menu.  These are always delicious and reasonably priced, presentation is spot-on, and the portions are as immense as the nearby mountain.  Today’s meal is no exception!

The three course meal begins with bouillon royale, a clear consommé soup with an egg garnish.  Royale is the name of a savory egg custard garnish, cut up into different shapes.  Here, the egg pieces come in the form of trapezoids.  They are extremely delicate with scant seasoning, but contribute a great amount of body to the soup.  The warm consommé liquid is richly flavored, bold and comforting.  Chopped herbs add a touch of freshness.


A mixed salad belonging to the main dish arrives next.  Potato salad, thinly sliced cucumbers will dill, shredded carrots, corn kernels, a tomato wedge, various lettuce leaves, chopped bell peppers and white cabbage garnished with cumin seeds all make up the salad.  The salad’s variety and vibrancy is quite exciting and an excellent precursor to the pork main course.

Piccata Milanese consists of two pork loin steaks, covered in a thin coating, on top of a mammoth amount of spaghetti.  The pasta is well coated in tomato sauce, a few eggplant pieces scattered about.  A hefty jar full of parmesan cheese accompanies the plate, allowing you to sprinkle to taste.   The relatively thin, flimsy coating on the pork does not hold well, but doesn’t really contribute much to the dish aside from light flavor.  The pork itself is only moderately seasoned, though its moistness and meatiness pairs well with the noodles.  A squeeze of lemon brightens up the flavors a bit.  Spaghetti is a tad overcooked.  The tomato sauce isn’t aggressively sharp, but rather goes well altogether.


The meal winds down with a petit four – an impressive sweet course full of wonderful little desserts.  The bite-sized square cubed confection in the center is a small chocolate cake, topped with cream and covered in a chocolate glaze.  A scoop of ice cream sits beside the petit four cake.  Raspberry preserve streaks the plate on one end while a nice mound of whipped cream topped with blueberries and sliced strawberries lies on the other.   An assortment of nuts – crushed peanuts, sliced almonds and chopped pistachios – garnish the cool blue plate.  There is also a dusting of cocoa and four custardy dollops all around.  Clearly, there is a whole lot going on in this dessert.

The cake is faintly similar to a Hostess Ding Dong.  The chocolate cake is relatively soft and moist.  White creamy filling is sweet.  The glaze also melts easily in your mouth.

Altogether, 13.50 for a three course menu (four course meal, if you factor in the huge salad) is an absolute steal.  The enormous portions are large enough to be shared among two people.  All dishes are presented cleanly and with eye appeal.  There is also a nice progression from the warm bouillon soup to the cool mixed salad, continuing on to the hearty and filling pork and spaghetti main dish, and ending with a cold, sweet dessert.  The taste buds (and your eyes) will certainly be delighted by the end of this meal.


Overall: 9.5/10

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