The days of Alps-Adriatic cuisine are in full swing – people are cooking, tasting, dining, toasting and talking shop – of course only with a glass of wine in hand! And precisely that – namely wine – plays an important role in a menu that marks the end of the series of events: In nine courses, the publisher and gastrosopher Lojze Wieser and Landhaushof chef Hartwig Häusl go a long way. For their archeology of taste, they skilfully incorporate the elements of game, water, forest and wine into every dish. Ingredients from the entire Alps-Adriatic region can be found on their plates.
Alps-Adriatic cuisine – back to the beginning: cooking with nature
