Recipes from the gourmet chefs

Order the pork belly with rind from the butcher and have it ideally cut by a professional.

Peel the root vegetables, chop evenly (leave the garlic cloves whole) and fry lightly in clarified butter in a roasting tin. Deglaze with the stock. Rub the meat well with salt all over, do not sear, just “bed” it on the vegetables and roast in a preheated oven at 150°C with the rind facing upwards on the bottom shelf for approx. 3.5 hours.

Then remove the roast and season with pepper, marjoram and caraway from below (everything but the rind!).

Roughly dice the cooked, peeled potatoes and add to the vegetables, deglaze with the beer and “bed” the meat on the vegetables again. Switch the oven to a high top heat (grill if available), place the roasting pan on the bottom if possible (as far away from the top heat as possible) and roast for approx. 10 to 30 minutes until crispy (depending on the oven).

Now you have to be careful: it's best to stay with it and watch the rind burst open (similar to when popcorn bursts) - the crust must really crack. The roast can now burn very quickly in a matter of minutes - watch out! Season the resulting “vegetable and potato stew”, including the gravy, with a little salt.

Before serving, place the crusted roast on a carving board with the crust facing downwards, carefully cut the meat into slices and make a firm, crisp cut in the crust to prevent it from coming loose. Serve the stew in a soup plate and place the crusted roast on top.

Walserstuba-Family Riezler wishes you a good appetite!

Mix all the ingredients for the strudel into a dough, leave to rest and roll out.

Bring the milk to the boil, add the semolina and leave to soak for 10 minutes. Leave to cool on a plate. Then fry in clarified butter. Fill the cooled riibl into the strudel dough, roll and fry the strudel in butter.

Mix all the ingredients for the sorbet in a blender. Refine with kirsch to taste.

Recipe variation - either with coffee mat and gel or with chocolate ganache:

Ingredients coffee mat and gel

• 500 ml coffee
• 5 Aga-Aga
• 5 sheets of gelatine

Boil the coffee with Aga-Aga and mix with the soaked gelatine leaves, pour onto a baking tray to the desired thickness and leave to cool. Cut out the round cookies and put the rest of the coffee mat in the blender until it forms a gel.

Chocolate ganache ingredients

• 100 g Valrhona Orelys cane sugar chocolate
• 200 ml cream
• 30 g cold butter

Heat the cream, stir in the chocolate at a low temperature, remove from the heat and stir in the cold butter. Chill for about an hour.

Cut open the strudel, arrange on a plate with the other ingredients and enjoy!

Naturhotel Lärchenhof - Familie Sättele wishes you a good appetite!

Lightly fry the butter and shallots in a pan, then add the corn semolina and deglaze with the white wine. Add the vegetable stock to the reduced mixture and then season with the grated mountain cheese, salt, pepper and nutmeg. Stir the Riebel until it becomes “crumbly” and finally brown it with the remaining butter.

Wash the wild garlic, drain and then puree finely with the oil. Add the roasted pine nuts to the wild garlic mixture and season with salt.

Season the fillet steak and fry for approx. 2 mins on each side. Then place in the oven at 120 degrees for 10 minutes.

Arrange all the ingredients on a plate and enjoy yourself or treat your friends and family.

Haller's Posthotel wishes you a good appetite!

Lightly season the chicken with salt and pepper and fry in a pan. Cook in a preheated oven (165°, approx. 8 - 12 min). Finely chop the tomatoes, shallots and spring onions. Briefly sauté the shallots and tomatoes in a pan with olive oil. Finally, add the spring onion and season with some of the herbs - add a little tomato vinegar to taste.

Arrange the stewed tomatoes on a plate in the middle. Halve the cooked country fowl and place on top of the tomatoes. Garnish with the remaining herbs. Sweet potatoes (purple or other varieties) also go well with this dish and a little pesto.

In mushroom season, it tastes great with porcini mushrooms and chanterelles.

Hotel Birkenhöhe - the Bantel family wishes you a good appetite!

Beat the butter until foamy, then add the egg yolk, breadcrumbs and diced porcini mushrooms, season with salt and pepper, chill.

Briefly fry the chamois cutlets with thyme sprigs in clarified butter, cover with porcini mushroom butter and briefly gratinate over a medium heat.

We recommend as a side dish: young creamed savoy cabbage with potato noodles and cranberries

Alpenhof Jäger - Familie Jäger wishes you a good appetite!