Alpine Cuisine is when in spring, the wild garlic sprouts its first leaves, Helmut Schinwald from Restaurant Riedenburg is already on the go out in nature. What luck then, that this herb which smells deliciously like garlic, grows lush around the City of Salzburg! Josef Steffner from the Mesnerhaus in Mauterndorf can also be found in the forest, collecting Lichen, which he processes into an intensively tasty butter, and Chanterelles for which the Lungau region is famous. Andreas Döllerer, on the other hand, swears by the Bluntau Char, which is bred in the fresh spring waters of the limestone Alps, not far from his 3-hat restaurant in Golling.
Ingredients from the Alpine region
It is the well-known ingredients that characterise Alpine cuisine, however the Rock’n’Roller star chefs are simply not satisfied with just these. They rely on small additions which deliver big results. Back in their kitchens, they put the Fennel in glacial sand and process the fragrant leaves of the balm poplar into salt. The Masterwort ends up in the Chocolate Ganache and the fir cones harmonise with fully ripe Apricots. Little things deliver big results – such as Andreas Döllerer removing the salt water fish and pâté foie gras from his menus. Instead, he is deeply in touch with the cattle which are slaughtered just for him and then used completely, according to the principle “from top to tail”.
From award-winning cuisine to Alpine pastures
These are often typical “poor people” dishes, which are elevated to the nobility by a re-interpretation of Alpine culinary art. The heritage of the Alps, but also of their own ancestors is honoured along with them. Alpine cuisine is part of a long tradition in SalzburgerLand. It belongs to a living and eating culture which is loved and appreciated. The farmers up on Salzburg’s Alpine pastures also serve bacon from their own self-fed Alpine pigs.
In its product line “Mountain Legends”, the Berger Confectionery relies on local ingredients such as herbs from Salzburg’s Alpine summer along with Apple Mint. Siegi Herzog, Austria’s best Schnapps distiller, prefers to process fruit that he has harvested, and which thereby produce high-quality spirits. Such as the “Saalfelden Pear” or the “Rowanberry Schnapps”.
Salzburg’s people are a patriotic people. They buy local dairy products and organic produce when they have the choice. SalzburgerLand can therefore claim to be “Europe’s Delicatessen” with its small-scale agriculture, the Alpine pastures, the fresh water and the climatic conditions. Thus, the local chefs live and breathe this attitude and make it well-known far beyond the county’s borders. Alpine Cuisine in the Salzburg language!
Larger, more diverse and more comprehensive than ever before! The Via Culinaria Guide in its 5th Edition with nine taste trails and 260 “tasty addresses” in SalzburgerLand.