The new alpine kitchen stands for the good and the real. Appreciation for regional specialties, traditional techniques and recipes, pleasure craft and new ideas turn the culinary legacy of the mountain people into an innovative, earthy taste experience of a special kind. This is how they are created by chefs such as the brothers Karl and Rudi Obauer, Andreas Döllerer or Vitus Winkler culinary moments of happiness that couldn’t be more impressive.
