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Culinary ski days
6 Huts - 12 Toques

Ski & Culinary Classics

Friday, 11 March  - Sunday, 13 March 2022

At the Culinary Ski Days, 6 top chefs from various toque restaurants in the region take over the patronage of a classic mountain hut delicacy for one day and give it their very own touch. Selected vintners may not be missing as well. some Falstaff award-winning winegrowers will present their best wines on the whole weekend.

Schmiedhofalm meets Flo's

At the Schmiedhofalm, toque chef Florian Zillner (1 toque) from Flo's Restaurant in Zell am See will spoil you in collaboration with Schmiedhofalm chef Christian Rossbach with the following dish:

"Gröstl 2.0"

The Gröstl, one of the ski hut classics par excellence, is transformed from a traditional hearty fare into a lighter and noble version by modern preparation methods, such as the use of bacon foam and chive mayonnaise. A regional fillet of beef as a side dish completes the dish.

Berghotel Schmittenhöhe meets Mayer's Restaurant Schloss Prielau

At the Berghotel, toque chef Andreas Mayer (3 toques) from MAYER's Restaurant Schloss Prielau in Zell am See will cook for you. In collaboration with Berghotel chef Peter Ontek you get the following dish:

„Dry Aged Tomahawk Steak for 2 persons" - pan-fried vegetables, farmer potatoes & rosemary jus

"Why a Dry Age beef? In the Dry Age matured meat the flavors nut & butter develop best. And I combine that with local vegetables and rosemary from my own garden. Sautéed hot and served spicy. Gently surrounded by a tasty sauce. That's how hut tastes today!" - Andreas Mayer

Blaickner's Sonnalm meets Erlhof

At Blaickner's Sonnalm, toque chef Josef Brüggler from Erlhof (3 toques) with Sonnalm chef Hannes Leo serves up for the guests and prepares the following dish:

"Homemade potato gnocchi with venison ham and smoked Pinzgauer Schotten"

All the ingredients on this plate come from the immediate surroundings, the venison ham could practically have originated on the Schmitten. The smoked Schotten is a classic of regional cuisine and of course the potatoes are also genuine Pinzgauer.

Franzl meets Salzburgerhof

In the Panorama Restaurant Franzl, toque chef Stefan Reiter (3 toques) from the 5* Sup. Hotel Salzburgerhof and Franzl chef Davor Maslic conjure up a newly interpreted K&K trilogy for their guests:

"Alpine Tapas Deluxe"

  • Veal shank rlraviolo with smoked celery, hemp nuts, dried apples and eel jus
  • Brisket of domestic beef with Pommery mustard crust, topinambur, marrow dumplings and sweet onion
  • Franzl Kasnocken

The combination of the imperial-royal inspired cuisine in the Panorama Restaurant Franzl and the classically elegant 5* Sup. Hotel is a unique synergy between city & mountain, lifestyle & tradition as well as pleasure & feel-good atmosphere.

Sonnkogel Restaurant meets Das Vogl

The toque chef Michael Rohrmoser from the restaurant Das Vogl (1 toque) serves the following speciality in collaboration with Sonnkogel chef Christian Krachler:


Celery | Cranberries| "Nidei" | Wild herbs
New interpretation of the classic venison stew

Braised venison
Pink roasted venison
Venison bacon

The mountain restaurant Sonnkogel stands for distinctive creations from local herbs and focuses on down-to-earth classics. A perfect interaction with the hood restaurant Das Vogl, because the Pinzgauer Christian Krachler loves to breathe fresh air into traditional dishes and create something new with regional, seasonal products. Let us surprise you!

AreitAlm meets Seensucht

Toque chef Michael Schnell of the Seehotel Bellevue (1 toque) prepares together with AreitAlm chef Raimund Knautz the following delicacy:

„Alpin Garnele trifft Bachsaibling“ 
"Alpine shrimp meets brook trout"

Alpine shrimp meets brook trout 
sauteed & flamed
Burrata foam / Lardo
soured wild herbs / salt lemon risotto

AreitAlm is known for its regional specialties and local ingredients. This is the perfect match for chef Michael Schnell, who values down-to-earth, alpine cuisine, enriched by wonderfully light delights from the Mediterranean.