A must for gourmets: from 10 to 26 September 2021, during the Genusswochen, everything in Zell am See-Kaprun will revolve around Alpine cuisine. The focus is on the multifaceted richness of the innovative, alpine cuisine, which has long been used as an umbrella term for the diverse culinary heritage in the Alpine region . Under the motto "Alpine pleasure", top chefs create multi-course menus and spoil guests with a variety of dishes that are native to the region.

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Summit happiness and culinary delights

Alpine cuisine is a return to the genuine and the good, leaving plenty of scope for new ideas. Gourmets can experience fine dining in a total of eight award-winning restaurants in the destination, plus a variety of cosy restaurants, modern cafés and bars offer a delicious selection ranging from traditional Austrian cuisine to unusual creations.

The highest restaurant in the province of Salzburg on the Kitzsteinhorn (3,029 metres) and the Genussstationen on the Schmittenhöhe are also among the best gourmet addresses. During the pleasure weeks, the day can begin with a Alpine Mountain Brunch under the motto "Lake meets mountain" and end with a 4-course menu, cooked from home-grown and regional products. Various workshops and cooking courses also invite cooking enthusiasts to experience Alpine cuisine and its specialities.

On the path of pleasure

A culinary discovery tour between glacier, mountain and lake shows the diversity of the local cuisine of the region around the Zeller See and the Kitzsteinhorn. Three new Pleasure trails "Glacier", "Mountain" and "Lake" guide active gourmet lovers from mountain restaurants to traditional inns and to exclusive restaurants with award-winning cuisine.

Original Viennese Tafelspitz on the panorama terrace Franzl Schmittenhöhe, a "Nowi" organic ice cream from Auhof Kaprun for dessert or a tasting menu in the exclusive Restaurant FinESSEN at the Tauern Spa Zell am See-Kaprun - moments of pleasure that combine simplicity and the best of the Alps.

For all epicures and gourmets, Florian Zillner, one of the most aspiring toque chefs in Salzburger Land, reveals one of his secret recipes.

ARTICHOKE AND STURGEON CAVIAR WITH SMOKED CRÉME FRAÎCHE AND PICKLED ONION BLOSSOMS

Ingredients for four people:

• 10g caviar from Walter Grüll from Salzburg
• 2 artichokes
• 250g crème fraîche
• 1 onion flower umbel
• Salt, pepper, apple cider vinegar and butter

Steps:
Clean the artichokes and remove the straw, remove the hard leaves with a serrated knife until the heart or bottom remains. Boil this for about five minutes in salted water with a little lemon. Then rinse directly and refrigerate. Keep the leftover artichokes and add about 500ml of water to a pot and reduce until about 200ml of liquid remains. Strain the stock through a fine sieve and season with cider vinegar and salt. Put the onion blossoms (harvested before the onion blossoms in spring) in a decoction of vinegar, water and spices (bay leaf, juniper, pepper, salt, sugar). Smoke 150g crème fraîche in the smoker for about 15 minutes. Then mix with the remaining crème fraîche and whip, season with salt if necessary.

Dressing:
Warm the cooked artichoke in the artichoke stock. Form a nice dumpling with the crème fraîche and place in the centre of a deep plate. Halve the artichoke hearts and place one half per plate next to the crème fraîche. Spoon the caviar onto the crème with a pearl spoon (approx. 3g per portion - more if you like). Arrange the onion flowers over the caviar and pour in the artichoke stock.