Gourmet cuisine meets herb huts

Vitus Winkler, who grew up and resides in St. Veit im Pongau, knows how to appreciate the natural riches of his homeland. Even at a young age, his mother, who was also an award-winning chef, had introduced him to the healing powers and spicy aroma of herbs in the Salzburger Land. In the meantime, they play a major role in his cooking, which has been crowned with four toques by Gault Millau.

Inspiring enthusiasm for the alpine herb world - that is also what the alpine pasture people of the herb huts, on the Hochkönig want. Out of this united motivation, Vitus Winkler developed exciting herbal dishes together with them - an exclusive "signature dish". for each alpine pasture. In doing so, they oriented themselves to the respective conditions and focal points of the herbal mountain pastures. The menu includes dishes such as delicious nettle dumplings with stewed tomatoes, mountain cheese matured for twelve months and nut butter. On another alp, everything revolves around "Almwiese - Wiesenkräuter & Blüten". Here the spicy potato foam soup is served with alpine meadow herb paste and alpine meadow crackers. Under the motto "Sweet forest floor " you get blackberry dumplings with caramelised nuts, mountain pine cream and wood sorrel. And the other herb farms also spoil you with equally delicious culinary herbal art.