Category: FOOD

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COOKING WITH THE BEST. ANDREAS SPITZER’S VEAL TENDERLOIN AND CHEEK

Andreas Spitzer, head chef in Hotel Fliana, belongs to the squad of young award-winning chefs responsible for Ischgl’s current leading position in Alpine cuisine. He has worked in Ischgl for more than twelve months. His motto is: taste, taste, taste! Andreas Spitzer has created a highly interesting dish for Trisanna with veal, pumpkin, pak choi and onion. A recipe which beautifully combines differing tastes and textures.

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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.