Jägersee literally means the “hunters’ lake,” and I suppose there is quite a lot of hunting going on in the region in the short weeks of November, once all the hikers are gone and the skiers have not arrived yet.
According to the menu, out of all the ingredients of this Almjause only the hard Hauswurst comes from a deer hunted in the region. Which is probably good news, because otherwise I would have to assume that the owners hunt domestic pigs and cows. In fact, even the deer sausage tasted very much like pork sausage, making the Brettljause one of the least imaginative ones among those I’ve seen in the state of Salzburg this year.
This is not to say that the Brettljause was bad, it’s just that it did not possess anything special to remember it for. OK, the Liptauer spread was redder and slightly spicier than usual, containing a few slices of red pepper in it. The Speck was also slightly spiced, but I honestly can’t say what that spice was. Perhaps it was the spice called “kept in the fridge for too long,” but it actually positively contributed to the taste. The mountain cheese had some taste, but a part of that taste got killed by slicing the cheese thinly. Finally, the Schweinsbraten were good but required the removal of the skin and a few pieces of cartilage.
The restaurant’s location by the lake is great though, and the fact they had parasols saved me and my backpack from the rain, for which I am eternally grateful. On the other hand, had the Gasthof served well-cooked and not-too-bony fish instead of the Brettljause, I would have happily settled for it, even while not especially liking fish.
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