We climb to Castel Fragstburg among tidy man-made vineyards. We sit on the restaurant veranda of this old hunting castle on a day of autumn when the nature all around is red-coloured. They bring us a small “welcome dish”, salted butter with herbs and caramelised onions and “pleasant surprises” like Deer ravioli with chestnut and truffle sauce or Grey ox with fondue on Jerusalem artichoke cream. Our glasses are filled with the best wines. A unique lunch.