I had some misgivings after making the reservation that I had picked a small restaurant, a little off the tourist radar screen, that may not like to have foreigners who don't speak much German. But I could not have been more wrong. From the moment we got there to when we left we were treated so warmly by all the staff, especially our waitress. All the other tables filled with local thirtysomethings who were having a relaxed good time. The food is distinctively creative with very clever presentations. We had the wine pairing which I would recommend as the choices are some fine bottles that you might not otherwise experience. For an example, our first course was served on a closed petri dish filled with stones and moss to look like a riverbank but the stones made of goose liver mousse. Another course featuring mushrooms was arranged like you had found them all growing in ferns under a tree. The food itself, the flavors, were intense. Simple things, cucumber ice cream, peas, tasted better than any cucumber or pea I had ever had. Main courses were duck served 2 ways- the duck leg was slow roasted for 72 hours. All in all, an incredible evening. Said thank you and good bye to our wonderful waitress and the chefs in the kitchen. Would love to go back.
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