Christmas
Two evenings,
one menu.
On Christmas Eve and Christmas Day there is only one thing you need to do: come. Thomas Edlinger cooks a single menu for the whole house, from the goose liver mousse to the chestnut tiramisu, and for the main course you choose between veal Tafelspitz and char. Everything else, the browsing, the weighing up, the deciding, is the kitchen’s job on these evenings.
