{"id":79539,"date":"2016-11-03T19:49:48","date_gmt":"2016-11-03T18:49:48","guid":{"rendered":"https:\/\/www.onebigpark.at\/en\/?p=79539"},"modified":"2025-10-26T17:33:08","modified_gmt":"2025-10-26T16:33:08","slug":"top-culinary-places-and-stars","status":"publish","type":"post","link":"https:\/\/www.salzburgerland.com\/en\/top-culinary-places-and-stars\/","title":{"rendered":"Top culinary places and stars"},"content":{"rendered":"<p><strong>Austrian world cuisine<\/strong><\/p>\n<p>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 <em>Guglhupf<\/em> <span>(ring cake) can be so light and creamy. \u00a0<\/span><\/p>\n<p>\u00a0<\/p>\n<h4>\u201cGood cooking requires love of creation and its wonderful gifts\u201d<\/h4>\n<p>(Johanna Maier, 3-toque chef)<\/p>\n<p>\u00a0<\/p>\n<p>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.<\/p>\n<ul>\n<li><strong>Brown trout \u2013 apple \u2013 fennel <\/strong><\/li>\n<li><strong>\u00a0<\/strong><strong>Nettle \u2013 organic egg \u2013 mountain cheese \u2013 stone pine<\/strong><\/li>\n<li><strong>\u00a0<\/strong><strong>Hay-milk quark souffl\u00e9 \u2013 fir shoot syrup \u2013 bee sting ice-cream cake<\/strong><\/li>\n<\/ul>\n<p><strong>Own culinary philosophy<\/strong><\/p>\n<p>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.<\/p>\n<p>\u00a0<\/p>\n<p><em>\u201cThere is a symbiosis of encouragement and challenge with the farmers\u201d<\/em><\/p>\n<p>Karl and Rudi Obauer, Chefs of the Decade<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p>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.<\/p>\n\n\t\t\t<div id=\"79539-1\" class=\"gallery gallery-79539 gallery-columns-3 gallery-size-medium\" itemscope itemtype=\"http:\/\/schema.org\/ImageGallery\">\n\t\t\t\t<ul class=\"gallery-row gallery-col-3 gallery-clear\">\n\t\t\t\t\t<li class=\"gallery-item col-3\" itemprop=\"associatedMedia\" itemscope itemtype=\"http:\/\/schema.org\/ImageObject\">\n\t\t\t\t\t\t<div class=\"gallery-icon landscape\"><a href=\"https:\/\/www.salzburgerland.com\/en\/wp-content\/uploads\/2016\/11\/kulinarik-obauer-1920x1067.jpeg\" title=\"kulinarik-obauer\"><img decoding=\"async\" data-title=\"kulinarik-obauer\" title=\"kulinarik-obauer\" data-caption=\"kulinarik-obauer\" width=\"1024\" height=\"569\" src=\"https:\/\/www.salzburgerland.com\/en\/wp-content\/uploads\/2016\/11\/kulinarik-obauer-1024x569.jpeg\" class=\"attachment-medium size-medium\" alt=\"two men wearing white and talking to the Camera (Enlarged view)\" srcset=\"https:\/\/www.salzburgerland.com\/en\/wp-content\/uploads\/2016\/11\/kulinarik-obauer-1024x569.jpeg 1024w, https:\/\/www.salzburgerland.com\/en\/wp-content\/uploads\/2016\/11\/kulinarik-obauer-370x206.jpeg 370w, https:\/\/www.salzburgerland.com\/en\/wp-content\/uploads\/2016\/11\/kulinarik-obauer-1920x1067.jpeg 1920w, https:\/\/www.salzburgerland.com\/en\/wp-content\/uploads\/2016\/11\/kulinarik-obauer-270x150.jpeg 270w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" aria-describedby=\"figcaption-79539-87490\" itemprop=\"thumbnail\"><\/a><\/div>\n\t\t\t\t\t\t<span id=\"figcaption-79539-87490\" class=\"gallery-caption\" itemprop=\"caption\"><span aria-hidden=\"true\">kulinarik-obauer<\/span><\/span>\n\t\t\t\t\t<\/li>\n\t\t\t\t\t<li class=\"gallery-item col-3\" itemprop=\"associatedMedia\" itemscope itemtype=\"http:\/\/schema.org\/ImageObject\">\n\t\t\t\t\t\t<div class=\"gallery-icon landscape\"><a href=\"https:\/\/www.salzburgerland.com\/en\/wp-content\/uploads\/2016\/11\/kulinarik-berglamm.jpg\" title=\"kulinarik-berglamm\"><img decoding=\"async\" data-title=\"\" title=\"\" data-caption=\"\" width=\"1024\" height=\"569\" src=\"https:\/\/www.salzburgerland.com\/en\/wp-content\/uploads\/2016\/11\/kulinarik-berglamm-1024x569.jpg\" class=\"attachment-medium size-medium\" alt=\"a piece of roast on a plate (Enlarged view)\" srcset=\"https:\/\/www.salzburgerland.com\/en\/wp-content\/uploads\/2016\/11\/kulinarik-berglamm-1024x569.jpg 1024w, https:\/\/www.salzburgerland.com\/en\/wp-content\/uploads\/2016\/11\/kulinarik-berglamm-370x206.jpg 370w, https:\/\/www.salzburgerland.com\/en\/wp-content\/uploads\/2016\/11\/kulinarik-berglamm-270x150.jpg 270w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" itemprop=\"thumbnail\"><\/a><\/div>\n\t\t\t\t\t<\/li>\n\t\t\t\t\t<li class=\"gallery-item col-3\" itemprop=\"associatedMedia\" itemscope itemtype=\"http:\/\/schema.org\/ImageObject\">\n\t\t\t\t\t\t<div class=\"gallery-icon landscape\"><a href=\"https:\/\/www.salzburgerland.com\/en\/wp-content\/uploads\/2016\/11\/via-culinaria-dekoration-1920x1067.jpg\" title=\"via-culinaria-dekoration\"><img decoding=\"async\" data-title=\"\" title=\"\" data-caption=\"\" width=\"1024\" height=\"569\" src=\"https:\/\/www.salzburgerland.com\/en\/wp-content\/uploads\/2016\/11\/via-culinaria-dekoration-1024x569.jpg\" class=\"attachment-medium size-medium\" alt=\"a chief preparing a plate of food (Enlarged view)\" srcset=\"https:\/\/www.salzburgerland.com\/en\/wp-content\/uploads\/2016\/11\/via-culinaria-dekoration-1024x569.jpg 1024w, https:\/\/www.salzburgerland.com\/en\/wp-content\/uploads\/2016\/11\/via-culinaria-dekoration-540x300.jpg 540w, https:\/\/www.salzburgerland.com\/en\/wp-content\/uploads\/2016\/11\/via-culinaria-dekoration-370x206.jpg 370w, https:\/\/www.salzburgerland.com\/en\/wp-content\/uploads\/2016\/11\/via-culinaria-dekoration-1920x1067.jpg 1920w, https:\/\/www.salzburgerland.com\/en\/wp-content\/uploads\/2016\/11\/via-culinaria-dekoration-270x150.jpg 270w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" itemprop=\"thumbnail\"><\/a><\/div>\n\t\t\t\t\t<\/li>\n\t\t\t\t<\/ul>\n\t\t\t<\/div><!-- .gallery -->\n\n<p>Whether it is with Frau Maier at Hotel Hubertus or the Obauer brothers in Werfen, D\u00f6llerer\u2019s 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\u2019s best chefs. He is lovingly called \u201cthe mother of all chefs\u201d by his students. He is the patron for the Via Culinaria.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":583302,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wl_entities_gutenberg":"","_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","footnotes":""},"categories":[1],"tags":[],"wl_entity_type":[5663],"class_list":["post-79539","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-allgemein","wl_entity_type-article"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.3 (Yoast SEO v27.3) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Top culinary places and stars \u00bb SalzburgerLand.com<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.salzburgerland.com\/en\/top-culinary-places-and-stars\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Top culinary places and stars\" \/>\n<meta property=\"og:description\" content=\"Anyone seeking enjoyment will find it in the city and province of Salzburg, because the concentration of award-winning restaurants is unparalleled. Chefs get down to business in their kitchen with a large portion of passion, with the wealth of experience gained from bygone generations of chefs, and with an affinity for the region and love for the product as well as the land and its people. The stars of the culinary scene supplement the precious legacy of their predecessors with creative interpretations. And with a certain portion of stubbornness they also create entire new delicacies. Many virtuoso chefs have set off into the world and now pamper gourmets in the kitchens of New York, Shanghai and Los Angeles. 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