Magazin in Salzburg
You may remember I took a trip to Europe just this past December and through New Years. It’s crazy it already seems so long ago even thought it’s only been a few weeks since I got back. None the less, I haven’t forgotten to blog about the culinary treats I was able to enjoy while on vacation. Tonight’s post is about Magazin. It’s a modern restaurant in Salzburg which I booked to counter my super traditional dinner at St. Peter’s the following Night. St. Peter’s Stiftskeller is one of the oldest restaurants in Europe located within Monastery Walls. It’s the oldest mentioned Inn dating back to 800 AD. So along with something really old we wanted to counter it with something really modern and new.
Magazin is Michelin Star rated with a very interesting setup of having 3 different sections to the place. They have a shop, a bar/casual eating area and also a more formal dining room. The dining room is set in this cave like room with rocks and concrete. The interior is modern but warm. Food in my opinion was modern but not by any standards we are use to in California. Modern in california can mean eating pulverised olives with sou vide tuna paired with a soft poached egg and caper oil. Here the food clearly still touches upon the classic with traditional sauces and sides. All in all a great meal but not as creative as I had hoped.
Below are some photos from the dinner
Amuse Buche:
Smoked and Seared Tuna with Roasted Cherry Tomato
Sea Bream with Pumpkin and Reisling Sauce
Norway Lobster with Chestnut Cinnamon Soup (This dish was one of the highlights. Excellent flavors)
Saddle of Venison, Guinea Fowl with Port Fig Sauce
Duo of Veal and Steak served with Sauteed Snow Peas ginger herbs and White Truffle Tagliolini (White Truffle Pasta will win me over with any dish. Actually white truffle shavings on anything will get you brownie points. The veal and steak were cooked to perfection. Great dish but not modern in my opinion.
Veal 
Steak in a Rosemary ajus with White Truffle Risotto, julienne snow peas (Another standout dish but very much on the classic side and not on the modern side of things)
Desserts:
Ginger Creme Brulee
The Chocolate Bar, Chocolate fudge over graham cracker crust, poached vanilla pears and mint sorbet
Their wine room
The entrance that leads you from their casual bar/cafe area to the formal dining room. Notice the cavelike shape to the halls.
