Culinary Delights in SalzburgerLand
Experience alpine cuisine between lakes and alpine pastures, surrounded by a beautiful mountain backdrop
When fish is caught early in the morning from crystal-clear waters, tree shoots are gathered by top chefs and make their way into the kitchen, and fennel is perfectly cooked in glacier sand, you’re probably sitting at a restaurant table in SalzburgerLand.
In SalzburgerLand, cooking is done with authenticity and passion. It is rooted in tradition but open to new ideas. Creative chefs put a new twist on traditional dishes rooted in SalzburgerLand.
Among lakes in the alpine foothills, alpine meadows and forests, amid breathtaking mountain landscapes and glacier regions in the high mountains, the culinary heroes of SalzburgerLand know how to make good use of the region's bounty. They show that with simple quality products – like alpine butter, mountain cheese, fresh hay milk, and herbs – and traditional recipes with a pinch of creativity, you can create a gourmet menu. SalzburgerLand’s top chefs are setting high standards by skillfully combining the very best regional ingredients.
Culinary tips in SalzburgerLand
Culinary experiences in SalzburgerLand
Alpine cuisine
"We put Alpine products at the forefront, refining them with modern preparation and cooking techniques," says award-winning chef Andreas Döllerer, describing the style of the new Alpine cuisine.
Cheese, whey, and organic yoghurt from mountain farms are transformed into surprising dishes. The freshwater fish are sourced from Sigi Schatteiner, who raises Bluntau char in the purest spring water of Bluntau Valley, specifically for Döllerer. There is also experimentation with game, beef, lamb, wild fruits, herbs, and mushrooms. Andreas Döllerer leads by example, inspiring many chefs to follow in his footsteps.
Precious as gold: Products from SalzburgerLand
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Experience originals from SalzburgerLand!
For Michelin-starred chef Vitus Winkler, the flavour and healing power of herbs are incomparable. In his gourmet restaurant Kräuterreich – by Vitus Winkler, nature becomes culture.
As head chef of dahoam at the Riederalm, Andreas Herbst transforms old bread into miso, uses it to marinate a pork knuckle (Angus Hammer) and then roasts it.
At fredl’s, head chef Alfred Rohrmoser serves a four-seasons fish bread with fish butter and cured, grilled and smoked fish.
Michelin-starred chef Andreas Döllerer finds a quiet sense of connection in the Bluntautal, grounding and inspiring his cuisine. At the organic mountain restaurant Lumberjack, Maria Schmid-Harml meets producer Christine Höller. And sommelier Hans-Jörg Unterrainer of the Kirchenwirt in Leogang nurtures a special friendship with the porcini mushroom.