Alpine herbal delight reinterpreted by award-winning chef Vitus Winkler
Vitus Winkler, a native of St. Veit im Pongau, appreciates the natural riches of his homeland. Raised and residing in the region, Winkler, a distinguished chef, was introduced to the healing powers and flavorful aromas of herbs in the Salzburg region by his mother, also a distinguished chef, at a young age. These herbs now play a central role in his culinary artistry, which has been crowned with four toques by Gault Millau.
The proprietors of the Herbal Alpine Huts on the Hochkönig also aim to inspire enthusiasm for the alpine herb world. United by this shared motivation, Vitus Winkler collaborated with them to create exciting herbal dishes, each hut featuring an exclusive "signature dish". They took into account the specific conditions and focuses of each Herbal Alpine Hut, recognizing that not every hut has electricity and a spacious kitchen.
The menu features dishes such as nettle dumplings with braised tomatoes, aged mountain cheese, and nut butter. On another hut, the focus is on the "Alpine Meadow – Meadow Herbs & Blossoms," where a savory potato foam soup with herb paste and alpine meadow crackers is served. Under the theme "Sweet Forest Floor," one can indulge in bilberry dumplings with caramelized nuts, Swiss pine cream, and wood sorrel. The other Herbal Alpine Huts also delight with equally delicious and culinary herbal artistry.