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On 9 July 2022, the "Culinary Way of St. James" opened its gourmet routes for the 14th time in glorious hiking weather. From now until mid-September, Paznaun guests can hike along seven hut tours in the high mountains and savour seven hut dishes creatively interpreted by top Paznaun chefs using regional ingredients. Benjamin Parth organised the ceremonial start. The currently most decorated chef in Ischgl accompanied his guests on a guided hike to the Alpenhaus and presented his current hut dish "Spinach and curd cheese dumplings with chanterelles".
The gourmet hiking season in Paznaun is open: Until mid-September, hikers in Paznaun can enjoy a relaxed hike along the gourmet routes of the 14th "Culinary Way of St James" to the seven participating mountain huts - Alpenhaus, Almstüberl, Friedrichshafener Hütte, Heidelberger Hütte, Ascherhütte, Jamtalhütte or Faulbrunnalm - and feast with relish. The top Paznaun chefs Benjamin Parth, Martin Sieberer, Andreas Spitzer, Patrick Raaß, Hermann Huber and two teams from #YoungChefsPaznaun, who have each taken on the sponsorship of a hut for the summer and created a sophisticated, down-to-earth summer dish made from regional ingredients for the hut menu, will ensure that the seven huts are a delight. To be tasted in summer 2022: "Spinach and curd cheese dumplings with chanterelles" at the Alpenhaus, "Herb piglet from the Dias-Alm - fermented cabbage - braised peppers" at the Almstüberl, "Spareribs ravioli with rolled barley and root vegetables" at the Ascherhütte, "Krautfleckerl with venison ham and mountain cheese foam" at the Heidelberger Hütte, "Crispy farmyard pork on lentils, rolled dumplings and smoked caraway juice" at the Faulbrunnalm, "Alpina Schlutzkrapfen - paprika-chorizo cream cheese" at the Friedrichshafener Hütte and "Potato leaf - sauerkraut - wild garlic sauce - carrot chip" at the Jamtalhütte.
If you would like to set off in the company of the Paznaun chefs, you should keep 23 July (Almstüberl/Martin Sieberer), 30 July (Friedrichshafener Hütte/#YoungChefsPaznaun), 20 August (Heidelberger Hütte/Patrick Raaß), 28 August (Ascherhütte/Andreas Spitzer), 10 September (Jamtalhütte/#YoungChefsPaz) and 17 September (Faulbrunnalm/Hermann Huber) free.Additional treats for Paznaun guests: the "Culinary Summer Evenings" on 22 July (Hotel Trofana Royal with Martin Sieberer), 29 July (Hotel Alpina with the #YoungChefsPaznaun), 19 August (Schlossherrnstube with Patrick Raaß), 27 August (Hotel Fliana with Andreas Spitzer), 27 August (Hotel Fliana with Andreas Spitzer). August (Hotel Fliana with Andreas Spitzer), 9 September (Hotel Fluchthorn with the #YoungChefsPaznaun), 16 September (Hotel Rössle with Hermann Huber) in the hotels and restaurants of the sponsor chefs. For those who prefer cycling: All huts on the Culinary Way of St James are also easily accessible by (e-)mountain bike. Bikes can be hired in Galtür, Ischgl, Kappl or See.all information about the chefs, hikes, huts and recipes: www.paznaun-ischgl.com/KJW
Alpenhaus: Benjamin Parth (Stüva & Space 73, Hotel Yscla Ischgl)"Getting better every day" has been the credo of Benjamin Parth, currently Ischgl's most decorated chef and Tyrol's best chef (Gault&Millau 2022), from the very beginning. In this way, the talented chef from Ischgl has managed to join the elite of Austrian gourmet gastronomy within just a few years: In 2009, at the age of 19, he was listed for the first time in the Austrian edition of Gault&Millau with his gourmet restaurant Stüva - at the time with one toque (14 points), making him the "youngest toque-awarded chef in Austria". After his apprenticeship with Heinz Winkler and numerous stays abroad, Benjamin Parth returned home and has been working as head chef at his hotel YSCLA and the associated gourmet restaurant Stüva since 2008. Current awards: Four toques (18.5 points) in Gault&Millau 2022, five stars (97 p.) in Guide A la Carte 2022 and four forks (97 p.) in Falstaff Restaurantguide 2022. Highlights of his career to date include being named "Gault&Millau Chef of the Year 2019" and being included in "Les Grandes Tables du Monde" 2020. In April 2022, Benjamin Parth was also a guest chef at the Ikarus restaurant in Hangar-7 in Salzburg, which has two Michelin stars and five Gault&Millau toques. His dish for the Alpenhaus: spinach and curd cheese dumplings with chanterelles
Almstüberl: Martin Sieberer (Paznaunerstube & Heimatbühne, Hotel Trofana Royal Ischgl)For Martin Sieberer, cooking is a vocation. His culinary career has taken him to the best chefs in Austria, Germany and Switzerland. With the reopening of the Hotel Trofana Royal in November 1996, Sieberer found his challenge as well as the conditions and opportunities to combine the dignified five-star luxury with his elegant and subtle culinary art. The Paznaunerstube gourmet restaurant has been a favourite of many gourmets and connoisseurs ever since. With this first gourmet restaurant, Martin Sieberer laid the foundation for further culinary development in Ischgl and throughout Paznaun. In 1997, Gault&Millau honoured him as the rising star of the year and the Paznaunerstube gourmet restaurant was the first in Paznaun to be awarded two toques. the third toque followed in 1998. This was followed by the "Gault&Millau Chef of the Year 2000" award, as well as awards and high ratings in various gourmet guides. The Paznaunerstube is now one of Austria's leading restaurants with an international reputation and the second restaurant, Heimatbühne, has also won several awards. Martin Sieberer has held seven Gault&Millau toques for his two restaurants since 2019. His dish for the Almstüberl: herbed piglet from the Dias Alm - fermented cabbage - braised peppers
Ascherhütte: Andreas Spitzer (Fliana Gourmet, Hotel Fliana Ischgl)International cuisine with a down-to-earth approach. After completing an apprenticeship as a chef in Maria Alm and an instructive stint in Ischgl, Andreas Spitzer seized the opportunity to take off as head chef at the ****S Hotel Fliana at the age of 24. Today, he sources the best food from all over the world and tries to combine it with local produce and specialities from Paznaun. In doing so, he tinkers with textures, colour combinations and flavours. Spitzer's cuisine is cosmopolitan and at the same time rooted in and connected to Paznaun agriculture. The passion that the award-winning chef brings to his dishes has been honoured with three toques from Gault&Millau. Spitzer finds inspiration for his culinary creations in the Paznaun mountains. Awards for 2022: 3 toques (15.5 points) in Gault&Millau, 1 star (80 points) in the Guide À la Carte and 2 forks (87 points) in the Falstaff Restaurant Guide. His dish for the Ascherhütte: Spareribs ravioli | rolled barley | root vegetables
Heidelberger Hütte: Patrick Raaß (Schlossherrnstube, Schlosshotel Ischgl)For the Executive Chef de Cuisine at the Schlosshotel Ischgl, cooking means vocation, passion and love for the products. Born in Wörgl, he got off to an early start in his career. His positions, each lasting several years, are an extraordinary and rare statement - always with the best. Heinz Winkler - Residenz Winkler, Johann Lafer - Stromberg, Hans Haas - Tantris, Alfons Schubeck - Südtiroler Stuben. Patrick Raaß's motivation: to fulfil the highest demands of guests in top gastronomy and to fascinate them with new interpretations. In his dishes, he pays particular attention to using the best and freshest products from the region, but his creativity extends far beyond the borders of the country. Current awards: 4 toques (17 points) in Gault&Millau for the Schlossherrnstube, 2 toques (13 points) in Gault&Millau for the Weinstube, 4 stars (87 points) in the Guide A la Carte and 3 forks (91 points) in the Falstaff Restaurant Guide. His dish for the Heidelberger Hütte: Krautfleckerl with venison ham and mountain cheese foam
Faulbrunnalm: Hermann Huber (Hotel Almhof Galtür)Hermann Huber - head chef at the Huber Hotel Almhof* in Galtür for almost 40 years - has achieved a lot. He has already made a name for himself both nationally and internationally with his award-winning cheese. The hotelier, master chef and passionate dairyman has no intention of resting on his laurels. Even today, he is still inspired by both international and national, but of course above all regional products and dishes. Whether in the dairy or the kitchen, he is always on the lookout for something new to stand out from the crowd. Current awards: 2 forks (86 points) in the Falstaff Restaurant Guide for his Hotel Gasthof zum Rössle*Superior in Galtür. His dish for the Faulbrunnalm: Crispy farmyard pork on lentils, rolled dumplings and smoked caraway juice
Friedrichshafener Hütte: #YoungChefsPaznaun (Hotel Alpina Ischgl)Christopher Fritz | Fabian Jäger | Tobias Jungmann | Thomas Sieberer | Hermann ZangerlTheseare the 5 chefs of the #YoungChefsPaznaun, who have joined forces as part of the "Culinary Way of St. James" in summer 2022 to provide culinary delights at the Friedrichshafener Hütte and at the "Culinary Summer Evening" at the Hotel Alpina in Ischgl with their dishes.The #YoungChefsPaznaun are revitalising regionality with enthusiasm and commitment. Sustainability is realised daily in the highest quality. The Paznaun Chefs' Club has been in existence since 1997, and with the #YoungChefsPaznaun, young, inquisitive successors have now joined forces to turn cooking into an experience and give the Paznaun Chefs' Club new vitality. Young ideas from other cuisines and countries are implemented using regional products such as herbs, fish, game, cheese and fruit, creating exciting, often unusual flavours on the plate. Your dish for the Friedrichshafener Hütte:Alpina Schlutzkrapfen - paprika - chorizo - cream cheese
Jamtalhütte: #YoungChefsPaznaun (Hotel Fluchthorn Galtür)Michael Bachler | Dominik Ojster | Sissy Rainer | Michael SiebererTheseare the 5 chefs of the #YoungChefsPaznaun, who have come together as part of the "Culinary Way of St. James" in summer 2022 to provide culinary delights at the Jamtalhütte and at the "Culinary Summer Evening" at the Hotel Fluchthorn in Galtür with their dishes. The #YoungChefsPaznaun are revitalising regionality with enthusiasm and commitment. Sustainability is realised daily in the highest quality. The Paznaun Chefs' Club has been in existence since 1997, and the #YoungChefsPaznaun have now been joined by young, inquisitive successors who turn cooking into an experience and give the Paznaun Chefs' Club new vitality. Young ideas from other cuisines and countries are implemented using regional products such as herbs, fish, game, cheese and fruit, creating exciting, often unusual flavours on the plate. Your dish for the Jamtalhütte: Potato leaf - sauerkraut - wild garlic sauce - carrot chip
All information about the chefs, hikes, huts and recipes: www.paznaun-ischgl.com/kjw or www.paznaun-ischgl.com.