Category: FOOD

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CHEF OF THE YEAR: BENJAMIN PARTH. AN APPRECIATION

The Gault Millau guide has selected Benjamin Parth as its Chef of the Year 2019, a huge honour for the young man from Ischgl, who has also cooked many different dishes for us (here, here and here) at Trisanna. The award was presented in a very lively ceremony at Idalp. Trisanna brings you our eulogy, written by author and columnist Christian Seiler.

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THE JAMTAL HUT: NOW WITH SWISS FLAIR MIT SCHWEIZER FINESSE

It lies at an altitude of 2 165 metres, is a good ten kilometres distant from Galtür and belongs to the Swabian section of the German Alpine Association. It’s the ideal base camp from which to scale the Jamspitze, Fluchthorn and Dreiländerspeitze. Or to try award-winning chef Sven Wassmer’s fabulous char dish.

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FRIEDRICHSHAFENER HUT: FLIRTING WITH MR WINKLER’S PANCAKES

The hut lies at a height of 2 151m above the Muttenalpe. The view from here is superb, and if you’re very hot after the steep climb up from Mathon, you can cool off in the little pool. There’s a particular culinary attraction this summer: the Kaiserschmarren (Austrian fluffy pancakes) created for the Friedrichshafener Hut by award-winning chef Heinz Winkler.

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PAZNAUN CHEFS: GUSTAV JANTSCHER, COWBOY IN THE SCHLOSSHERRENSTUBE

He comes from Styria, lives in Groß Walstertal (the Great Walser Valley), and has something of a predilection for culinary experiments. He likes cooking, for example, with produce that isn’t used in many kitchens in the world of high-level gastronomy, such as smoked heart. He breeds pigeons and has developed a menu full of character for the Schlossherren-Stube restaurant at the Schlosshotel Romantica in Ischgl – for which he has won high praise. In this culinary portrait from Trisanna: Gustav Jantscher.

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PAZNAUN PEOPLE: DANIEL SIEGELE, AWARD-WINNING APPRENTICE CHEF

He’s not just learning a profession which is in great demand, but is so passionately committed to it that he’s won an award. Trisanna meets Daniel Siegele, apprentice chef in the Hotel Post, and talks to him about tradition, goals – and the fresh draught beer with which he drinks to the end of a day’s work.

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PAZNAUN CHEFS: GÜNTHER DÖBERL, RESTAURANT STIAR

He’s 36 years old and became a chef “pretty much by accident.” He was one of the founders of the “Stiar” restaurant, putting it on Ischgl’s culinary map overnight. He gets most of his produce from his own farm and loves to develop dishes “from the Alpine pantry”. Here’s the big conversation with the award-winning chef Gunther Döberl.

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FOR THE PERFECT NEW YEAR’S EVE MEAL: MARTIN SIEBERER’S MIDNIGHT GOULASH

New Year’s Eve is a great, sparkling celebration. The party often goes on into the early hours – and you need a pick-me-up. The classic midnight dish is goulash. Trisanna goes one step further with the recipe for midnight goulash from star chef Martin Sieberspaer. Prepare. Party. And enjoy.