Teeth Hazard

It is not easy to appreciate the taste of spare ribs when with every bite one risks hitting a small bone and breaking one’s teeth. I don’t know what Pfefferkorn did to the ribs to make them so full of these bones, but for me, the bones almost destroyed an otherwise well-cooked dish.

The ribs were not pre-boiled, like customary in Vienna, but rather pre-smoked, resulting in pinkish meat and slightly salty taste. They were well-marinated too, the marinade adding some sweetness and removing any pig flavors. Instead of a separate sauce, some sort of a honey-based glaze was added, creating a glossy film over the ribs. To give the cook credit, this was sufficient for the meat, but I was still instinctively looking for a sauce to dip French fries into, and a couple of times mistakenly dipped them into the coleslaw salad (which was, incidentally, really bad).

Like in the case of Brettljausen, whenever I see spare ribs served at a restaurant in the town or village of my vacation, I immediately make a mental note of it and try to fit a visit into my holidays’ schedule. This is exactly what happened in Pfefferkorn’s case – this centrally located restaurant was the perfect resting point for me between two separate hiking activities. “Centrally located” does not mean cozy, however. Pfefferkorn is a hotel featuring multiple restaurants, and the Skilounge must be the simplest and the cheapest of them. I even suspect that many of its visitors are people working in Lech, not holidaying here. Skilounge is OK for a quick drink or bite, but don’t expect it to become the highlight of our stay. The ribs, teeth-breaking bones notwithstanding, are quite good, though.