We source many of our products from the so-called Austrian Regions of Delight (“Genuss Region Österreich”), which is an initiative that focuses on drawing the attention of consumers to regional agricultural products and specialities.
Our specialities are game, fish and regional dishes from East Tyrol.
We do not just pay tribute to the more hearty Tyrolean specialities that contain large amounts of fat, lard and bacon. Instead, we concentrate our efforts on providing light cuisine with fresh herbs and seasonal products.
The products we use include:
“Kräuterberglamm” (mountain lamb reared on herbs) from the Genuss Region Osttiroler Berglamm, tasty potatoes from the Genuss Region Osttiroler Kartoffel, crispy vegetables from the Genuss Region Nordtirole Gemüse, fine “Kärntner Laxn”, a delicate species of lake trout, from the Genuss Region Kärntner Laxn. We also use delicious goat’s cheese from the Figerhof mountain farm in Kals, Austria.
Our culinary creations go far beyond what guests might expect to find on their plate in an East Tyrolean restaurant.
Gottfried’s mother, Elisabeth Steiner, keeps the kitchen well-stocked with fresh herbs from her large herb and vegetable garden.
Recipe for “Osttiroler Berglammragout”
(East Tyrolean mountain lamb ragout)
Ingredients (serves 4)
1 kg “Osttiroler Berglammschulter” (East Tyrolean mountain lamb shoulder), 1 large onion, 1 carrot, 11 tablespoons each of olive oil and butter, salt, pepper, curry powder, ginger, marjoram, basil, rosemary, thyme, lemon juice, a little sugar, dill, oregano, 1-2 bay leaves, juniper berries, 2 tablespoons of cognac, 125 ml of Burgundy, 125 ml of gravy, 500 ml vegetable or beef stock, potato starch, coarse-grained flour.
Preparation
Wash the meat and chop into 2 to 3 cm cubes. Peel the onion and carrot and chop both into small cubes. Fry the meat and vegetables in a mixture of oil and butter. Season with salt, pepper, curry powder, ginger, marjoram, basil, rosemary, thyme, the juice of half a lemon, a little sugar, dill and oregano. Add the bay leaves and 2 to 3 juniper berries, deglaze the pan with cognac and Burgundy, pour in the gravy and stock and cook until the meat is tender. Mix 1 tablespoon of potato starch and coarse-grained flour with water and add to the lamb ragout to thicken it.
East Tyrolean marjoram potatoes and green beans with bacon provide the perfect accompaniment to this.
Wine tip:
Cuvee Kreuzjoch 2008 (Zweigelt, Blaufränkisch, Cabernet Sauvignon and Merlot grape), oak aged from the Wurzinger estate in Tadten in the Neusiedlersee wine-growing region in Burgerland, Austria.
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