2 /5
Rating
★
★
It is a cuisine that is not very inviting of its own as it is characteristic of countries such as Austria. prevalence of liquids as the first dish (a kind of consommé or porridge that has nothing to do with our refined velvets,) seconds where the fried is rigor at all costs (passes for potatoes that are fried also elsewhere) with breading that goes on its behalf, dessert more up to height but always with the tendency to heaviness. you save the beer whose quality is out of discussion.