Culinary
The kitchen team at the feel-good hotel Castello Königsleiten turns out to be a specialist for health and environmentally friendly delicacies.
With great passion, the creative chef brings together with the host Christian Eder, the culinary treasures of the surrounding national park Hohe Tauern in his kitchen.
Hotel Host
Christian Eder
Eating is one of the most beautiful passions. But we want to know what we eat and where our food comes from.
He knows the best suppliers and producers in his home country. As many regional specialties as possible from organic farming and fresh ingredients should find their way onto the plates in his hotel without any "detours" - from breakfast to dinner.
Organic is our future and regionality is a philosophy of life
At Castello Königsleiten we try to source a lot of our food from organic farms and, above all, from the region. This does not mean that you have to do without enjoyment on holiday. On the contrary: the regional offer enriches our range of food and drinks with many facets of fresh products.
This starts with the organic breakfast with eggs from really happy chickens. If you are interested, you are welcome to visit these chickens at the farm. Our apples for the apple juice are picked by ourselves in autumn, pressed (Bramberg fruit press) and contain exactly zero preservatives, flavors or added sugar. Our honey comes from the Kochleiten farm in Neukirchen. There are no sprayed trees or flowers from which pesticide residues can get into the honey. Unfortunately, no one can guarantee this with conventional honey. Or our farmer's bread. Just flour, yeast, salt and water - no leavening agents or preservatives. You can just taste that it's good for you. With us you drink hand-collected teas from our own herb garden, the Hohe Tauern National Park and the Hollersbach herb garden. The list goes on and on - and that was just breakfast.
Why is this so important to us?
Our farmers create the basis of our living space by managing and cultivating the land. Only by purchasing regional products can we secure income in the region, and of course jobs and quality of life for everyone - for us, our fellow human beings and also for our guests. The alpine summer is particularly important for excellent products, when the cattle are allowed to go to the alp. There it finds only the best herbs, has access to exercise all day long and thus produces particularly tasty basic foods. If you compare a fresh alpine butter with an industrial butter, you can see a big difference from a purely visual point of view. The alpine butter is yellow and tastes like butter.
It is logical that we conserve resources in this way. We achieve almost zero CO2 emissions on our pleasure hikes, where we pick wild herbs, fruits, mushrooms and much more for our dinner. You also learn something to do at home. Every season has its advantages. Fresh herbs for salads and teas in spring, lots of mushrooms and pine cones for good schnapps in summer, blueberries and cranberries for delicious desserts and jams in autumn.
Alpine cuisine is very varied
Food from the region also plays a key role in our evening menus. A now famous representative is the Pinzgauer Rind, called PiRi for short. The particularly tasty beef from the good-natured mountain cattle finds its perfection as a boiled dish with fried potatoes and bread horseradish. Or the Tauern lamb. Eats the wild herbs of the national park all summer long and is then served with fresh radish and polenta, refined with rosemary and garlic. You definitely have to try the red deer from the Hohe Tauern or the fresh fish from the clear mountain streams. You can also live without meat with delicious Pinzgau Kasnockn with original Pinzgau beer cheese and fresh salad. Or how about a potato dumpling with cabbage and a glass of fresh milk? These are just the most common dishes - you can be sure: there are almost no limits to our imagination.
We here at the feel-good hotel Castello Königsleiten are enthusiastic about the vegan cuisine. Whether tempeh, tofu, seitan or ume-su - our kitchen professionals have mastered the art of vegan cooking and get ideas from alpine cuisine, Ayurvedic cuisine and TCM. Cooking without animal products means fewer restrictions than initially thought. It is an exciting journey where you get to know many new spices and foods. You discover new taste experiences and help your body to become more healthy and energetic.
"For us, vegan food is just as normal as eating meat. Everyone should eat what they feel like eating."
Especially in families, it is often not so easy for the cook to offer the right thing for everyone. A family meal together, respecting all habits and preferences…. that is possible with us!
We are professionals and will be happy to cook for you:
The cooperation Hohe Tauern Health has set itself the task of enabling allergy sufferers to have a holiday that is as symptom-free as possible. Our kitchen staff receive regular training so that they can cook dishes that are safe for you. An external control by the PMU Salzburg guarantees compliance with the quality criteria.
Nutrition workshop with practical tips
As part of the weekly summer program, a cooking workshop on the topic of allergy-friendly cooking will take place together with the dietician and an experienced chef. There are important tips and information under the motto "Culinary pleasure without worries".
