Kallmuenz - MERANO

We went for dinner on July 9th, this was the 4th or 5th time we dined there. All previous experiences with this restaurant had been great in terms of both food and service, so we kept coming back. Sadly this is no longer the case. The location is great and the atmosphere pleasant. Upon arrival we were presented the menu which is multi language; as one of us only speaks English, this was welcome. However, our waiter decided not to inform us about the daily specials, some 3 or 4 other courses we overheard her enthusiastically explaining them in German to other clients. After calling her back and asking, we listened to the German version. After this rather insulting start, the service was prompt and attentive for the entire evening. The food was disappointing. We had two starters: a tartar which was simply delicious, a coconut risotto with scallops, and two tuna steaks. The risotto was excellent, but the scallops were three brown dried things the size of little olives, having no taste. The risotto can be improved by either getting proper scallops and learning how to cook them, or dropping the scallops completely. The tuna steaks were a strange affair: a portion was a perfect cut, done tataki style, middle seared and raw in the center. The second portion was made of those parts of the fillet that any decent fishmonger will remove and throw away, i.e. the stringy end, with a lot of silver skin. It was so stringy that about one third of it defeated event the provided Laguiole knife, it would simply not cut through, and could not be eaten. We were basically served a portion of tuna refuse for 30€. The tuna steaks were resting on a bed of uninspired salty vegs, but this is a matter of taste, some people might like them. A strange thing in this restaurant is that they ask for a surcharge of 3€ for any dishes that are to be served divided into two portions. That 's simply greedy, some people want smaller portions, maybe they want to try more dishes, and the water and electricity to clean the extra plate do not really justify this behavior. Altogether it was a sad experience. Maybe the pandemic took its toll, maybe the good chef has left, but it is better to just close the place for a while, get back to the old quality and open again when ready, otherwise there is a good chance they will lose other customers as they lost us.

Restaurant, bar and farm are a wonderful ensemble in old room people. the service was friendly, nice, but the courts disappointed us. the dishes were cold at the main dishes, so the fish or the meat had to be eaten immediately cold. pity! also the portions were extremely small, the pure was hardly recognizable. in this price class we expect that we get a little tired. Maybe we met a bad evening, we will try again, because the ambiente really enjoyed us.

The location and the outside/indoor areas were stylish and nice. My tartar was delicious, but my gnocchi with fish was sort of a strange combination i love fish and gnocchi but the two together didnt work for me. The veal special was delicious. Service was quite good and attentive as well, though restaurant wasnt full by any means. The atmosphere was somewhat odd. A couple (clearly known to the owner/manager) walked into the restaurant with no masks on. The owner/manager also then proceeded to pour a glass of wine to himself which he'd sip in passing while chatting with the couple. From my perspective not acceptable when other paying customers are there. Hence the 3/5.

We enjoyed an evening in the garden of the restaurant, which is very nicely located and has a nice ambience. The owner is taking excellently care of his guests and the rest of the staff is as well very nice. The food is great and we enjoyed a very nice wine, which was recommended by the owner. If you like top food in a nice place, then you should definitely go to Kallmünz!

Great location. good service....any dish to be re-examined as shrimp risotto and basil strictly raw.... wine exaggeratedly dear as all the rest of the menu....a cup of black Pinot at 9 euro a real scam....but we are also to merano perhaps for many of the food and wine industry compared to montecarlo. Get out!