{"id":260840,"date":"2023-11-08T11:32:36","date_gmt":"2023-11-08T10:32:36","guid":{"rendered":"https:\/\/www.salzburgerland.com\/en\/?p=260840"},"modified":"2025-10-26T17:29:50","modified_gmt":"2025-10-26T16:29:50","slug":"alpine-cuisine-along-the-via-culinaria","status":"publish","type":"post","link":"https:\/\/www.salzburgerland.com\/en\/alpine-cuisine-along-the-via-culinaria\/","title":{"rendered":"Alpine Cuisine along the Via Culinaria"},"content":{"rendered":"

Alpine Cuisine is when in spring, the wild garlic sprouts its first leaves, the awarded chefs are<\/span>\u00a0already on the go out in nature. What luck then, that this herb which smells deliciously like garlic, grows lush around in the SalzburgerLand!\u00a0Andreas D\u00f6llerer <\/a>swears by the Bluntau Char, which is bred in the fresh spring waters of the limestone Alps, not far from his great 5-hat restaurant in Golling. Karl and Rudi Obauer from Restaurant Obauer<\/a> in Werfen, Vitus Winkler from the Genie\u00dferhotel Sonnhof by Vitus Winkler<\/a> in St. Veit or Josef Steffner from the Mesnerhaus<\/a> in Mauterndorf can also be found in the forest, collecting best ingredients for their regional und seasonal dishes.<\/p>\n

Ingredients from the Alpine region<\/strong><\/p>\n

It is the well-known ingredients that characterise Alpine cuisine, however the Rock\u2019n\u2019Roller 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 \u2013 such as Andreas D\u00f6llerer removing the salt water fish and p\u00e2t\u00e9 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 \u201cfrom top to tail\u201d.<\/p>\n

From award-winning cuisine to Alpine pastures<\/strong><\/p>\n

These are often typical \u201cpoor people\u201d 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\u2019s Alpine pastures also serve bacon from their own self-fed Alpine pigs.<\/p>\n

In its product line \u201cMountain Legends\u201d, the Berger Confectionery relies on local ingredients such as herbs from Salzburg\u2019s Alpine summer along with Apple Mint. Siegi Herzog, Austria\u2019s best Schnapps distiller, prefers to process fruit that he has harvested, and which thereby produce high-quality spirits. Such as the \u201cSaalfelden Pear\u201d or the \u201cRowanberry Schnapps\u201d.<\/p>\n