Austrian world cuisine
But why do the dishes succeed so exceptionally well? Is it the family tradition? A visit with Johanna Maier in Filzmoos shows: like the mother, so the sons! In the kitchen of the highly decorated world chef the children learned from scratch which secret ingredients made the cream of pumpkin soup taste so well, and how fine Guglhupf (ring cake) can be so light and creamy.
“Good cooking requires love of creation and its wonderful gifts”
(Johanna Maier, 3-toque chef)
Anyone who pays a culinary visit to her Hotel Hubertus or takes part in one of her cooking courses knows what we are talking about. The balanced mix of knowledge and understanding, experience and feeling are the guarantee for the successful outcome of the delicacies.
- Brown trout – apple – fennel
- Nettle – organic egg – mountain cheese – stone pine
- Hay-milk quark soufflé – fir shoot syrup – bee sting ice-cream cake
Own culinary philosophy
Culinary art in the truest sense of the word: there is no other way to describe the work by Karl and Rudi Obauer from Werfen. The brothers follow their own philosophy at their restaurant in Werfen. The affinity for the region and reverence for the product is a matter of course for them.
“There is a symbiosis of encouragement and challenge with the farmers”
Karl and Rudi Obauer, Chefs of the Decade
A guest experiences pleasure in its purest form when the beef for the prime boiled beef comes from a neighbouring mountain farmstead, and the wild game just leaped through the surrounding forests.
Whether it is with Frau Maier at Hotel Hubertus or the Obauer brothers in Werfen, Döllerer’s gourmet restaurant or haute cuisine at Hangar-7: the selection is just as varied as it is delectable. These culinary greats are arrayed next to each other on the Culinary Pathway for Gourmets. This also goes for Chef of the Century Eckart Witzigmann. The native of Gastein, who even presents a special award in his name, is among the world’s best chefs. He is lovingly called “the mother of all chefs” by his students. He is the patron for the Via Culinaria.
