I suppose calling their dish a “real” (or “typical”) Brettljause of the Pongau region was a sort of an inside joke. The Brettljause of the Essgalerie was anything but typical; in fact, it was probably the most creative Jause I have had the pleasure of trying for quite a while.
By the way, I have to apologize in advance for any mistakes I make in this review, because I did not have a chance to ask the cooks about the nature of the ingredients, and my guesses can be totally wrong. Anyway, the first and the biggest shock was the presence of cold boiled beef (“Tafelspitz”) marinated with onions. The combination looked a bit unappetizing, but tasted great. Then, there was dried salty beef, which I for some reason always associate with South Tyrol. Again, a wonderful and welcome addition, though the meat was really hard to chew (a part of the experience, I guess). A few pieces of cheese with some herbs in oil was superb; on the other hand, the other two, more conventional, types of cheese tasted too similar. What has helped tremendously, however, was the presence of spicy mango chutney, which I could have easily eaten alone, so good it was. Staying with the cheese, the last variety was actually an interesting one – rather dry so it tended to break easily and having a slightly bitter but not an unpleasant taste.
On the meat side, the cold beef was fantastic, as was the dried beef. The three slices of cheese-filled sausage tasted great, too, but possibly because they touched the “juice” left by the cold beef. Out of the two salty “hard” sausages, the thicker one was far superior to the thinner one, which very much reminded me something I saw – and bought on multiple occasions – at a supermarket. A special award goes to the pinkish something that you can see on the left side the photo. I would call it pickled onions, but obviously, some magic has been performed to make them takes like nothing I’ve tasted before.
If I could stay in Flachau for a few days more, I would visit Die Essgalerie again to try something else from its short menu. Its cooks are as creative as they are skilled.