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A Family-Run Restaurant Since 1979

Dear Guests,
From 1979 to 2026, we had the plea­sure of wel­com­ing you to our restau­rant and hotel. As of 26 Octo­ber 2026, our restau­rant is per­ma­nent­ly closed.
We would like to express our heart­felt thanks for your trust, your loy­al­ty and the many won­der­ful years we have shared.
Should you require any infor­ma­tion or wish to make an enquiry, we remain avail­able by email or telephone.

The Obauer Family

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Boat-shaped Marzipan-Nougat cookies

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Pastry dough: 5 oz butter, 5 oz all-purpose flour, 3 oz almonds, 2.5 oz powdered sugar, 1 dash of salt
approx. 7 oz Marzipan, and 3.5 nougat, plus orange jam and couverture (high end baking chocolate) to dip the cookies in.
Bake by 350-degree Fahrenheit.

Notes:
Makes about 70 cookies.
Please use a small pastry bag.
Garnish with orange zest and pistachios.

Pastry dough: 5 oz butter, 5 oz all-purpose flour, 3 oz almonds, 2.5 oz powdered sugar, 1 dash of salt
approx. 7 oz Marzipan, and 3.5 nougat, plus orange jam and couverture (high end baking chocolate) to dip the cookies in.
Bake by 350-degree Fahrenheit.

Notes:
Makes about 70 cookies.
Please use a small pastry bag.
Garnish with orange zest and pistachios.

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