The spätzle at Seasonal Restaurant & Weinbar is my favorite in town. Chefs Wolfgang Ban and Eduard Frauneder create a lighter more refined version of spätzle that always incorporates seasonal vegetables and a mild Berg Käse. I learned from Chef Ban that Berg Käse is just the generic name of “mountain cheese,” and they use a milder form for the American audience. I love the subtle crystalline taste of salt from the gooey melted Berg Käse and the freshness of the veggies.

On my latest visit, there were peas, golden and red beets, wild mushrooms, diced zucchini, microgreens, and pickled ramps. The pickled ramps in the spätzle, are sliced so thin that you barely detect them in the dish. However, the texture is that of crisp celery, which contrasts the soft and chewy egg pasta. A delicious work of art!