The March 7th's wine and dinner pairing was the best I've ever attended, partly because the portions were smaller and I was able to clean up each plate. I'm so happy about that. Never had duck prosciutto before or fresh sardines. Both were divine. The house made pasta was so extraordinary that I hope they include it on their regular menu. Leg of wild boar was a little dry but the lingonberry reduction made up for it. Dessert a little disappointing. My shot glass of chocolate mousseux with 3 candied hazelnut was watery. But I don't care! It was the first time in my many visits to Guglhupf that I was not wowed by the dessert. I'm sure I will be again and look forward to the April 11th wine/dinner pairing. Guglhupf is still my favorite restaurant in the Triangle area. Impeccable staff.
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