Culinary Art in Austria

Fresh new ideas emerging from imaginative culinary artists are rejuvenating the alpine cuisine. Their ingredients come from regional producers, who themselves constantly find inspiration for new things. Sometimes these culinary happenings come to fruition in the most unusual locations: “Wild Women's” cuisine, for example, can be found in Bizau in the Bregenzerwald. Guests in Sölden's “black sheep” restaurant enjoy lamb bred on the owner's farm and delicious cuts of Iberian pork from the village. Styrian Cuisine with the best products from the family owned farm and “the best chicken in the world”. Austria's only raft on which you can have a pleasurable breakfast as it gently floats on Lake Weissensee in Carinthia, not far from two valleys, Gail and Lesach, that are solely dedicated to Slow Food.

“Wild Women” Cuisine: The Biohotel Schwanen in Bizau is well-known for its exceptional dishes
Many years ago, a guest in the Biohotel Schwanen in Bregenzerwald approvingly complimented, “You're a bunch of really wild women.” That's because Antonia Moosbrugger, boss and head chef of the restaurant at the time and Franziska Hiller had cooked four different menus for four people. In the meantime, the “Wild Women's menu” is the restaurant's signature dish. For the five-course meal, each person gets a different meal for every course. The perfect deal for those who like trying out a variety of dishes!

A short while ago, Antonia Moosbrugger retired from cooking and now her son Emanuel has the reins in his hands. Franziska Hiller still cooks “wild” things but today she does it together with Michael Webendorfer, an internationally experienced cook who actually did his apprenticeship here in Biohotel Schwanen. He obviously knows the “Wild Women's” style of cooking very well, and it surely can be described as “wild.” From celery pockets filled with goat cheese to knuckle of venison from Schönenbach with leek dumplings to cut pancakes with apple sauce. Only organically certified ingredients are used in this kitchen and everything is cooked according to the teachings of Hildegard von Bingen.

More information: www.biohotel-schwanen.com/en

The “black sheep”: Sölden's new restaurant serves Alpine culinary delights
Sigi Grüner, owner of the Design- und Wellnesshotels Bergland in Sölden isn't just a hotelier. He's also a farmer and a member of the Sheep Breeders' Association with his own herd of mountain sheep from the Ötz Valley. They provided him with the inspiration to name the gourmet restaurant that opened in his hotel in November 2018, “black sheep”.

Standing at the stove, you'll find chef Michael Eigl refining culinary treasures sourced locally. Specialities abound on the degustation menu made up of four or six courses - like Iberian pork from Sölden, lamb from the hotel owner's livestock, fillet of char from the Ötz Valley or home-made pasta accompanied with seasonal vegetables and mushrooms. And wherever appropriate, fruity aromas of quince, apple and orange complement the dishes.

More information: www.bergland-soelden.at/en/hotel/food-drink/restaurant-black-sheep

Indulgence & Tradition Surrounded by Nature
The Reitbauer family have created a country inn in their home province of Styria that seems like a contrast to their gourmet restaurant “Steirereck” in Vienna's Stadtpark – but only at first sight. The motto at Pogusch could very well be: Everything here is simple—simply perfect. Superior regional gourmet cuisine is celebrated in a rustic setting and it is this apparent contradiction that makes the Steirereck am Pogusch so popular. Most of the products used are sourced locally, such as the fresh fish from Turnau, Styrian capon (“the best chicken in the world”), game from the surrounding forests or meat from the family's own farm. Over the years, a veritable infrastructure

has grown up around the restaurant, including romantic guest rooms in nearby farmhouses that staff are pleased to recommend to visitors wishing to stay overnight.

More information: www.steirereck.at/en/pogusch

Raft Breakfast: Guests on Lake Weissensee in Carinthia enjoy their summer breakfast floating on water
Glide over the turquoise-coloured lake and simultaneously indulge in a scrumptious breakfast. Try out this exceptional treat combining superb food with memorable experiences on Lake Weissensee in Carinthia. There is enough space for 36 guests on board a specially designed raft built for culinary excursions. Freshly prepared on a wood-burning stove, a choice of egg dishes served with a variety of regional breads, sausages, cheese and sweet treats await the guests. Six breakfast trips take place between June and September. A different local host from the region around Lake Weisensee accompanies each trip of pure indulgence, telling interesting facts and trivia about the products used on board.

More information: www.weissensee.com/en/holidays/culinary/breakfast-boat

Slow Food travel destinations: Gail Valley and Lesach Valley in Carinthia

Twenty-four food artisans of all disciplines have opened their doors for visitors to get insight into their craftmanship in the first-ever Slow Food travel region of Gail Valley and Lesach Valley. Visitors can take a look around their manufactories and even attend some workshops. There's a choice of cooking with slow food chefs, baking bread, making cheese, learning the art of folding, pressing and twisting Carinthian cheese-filled pasta pockets (“Kasnudeln krendeln”), brewing beer or stirring polenta made out of the white corn found in the Gail Valley.

More information: www.slowfood.travel/en

Website: www.austria.info