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Alpenheim Chef guest of Karlheinz Hauser |
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August Waldboth has been chef at the Hotel Alpenheim – Charming Hotel & SPA for years by now and he successfully stirs in both South Tyrolean and Italian pots and pans. As he is a master of unconventional combinations and creations, his menus are characterised by amazing style and creative variety. He is not afraid of letting his guests choose between wild pork goulash with buckwheat spaetzle (some sort of pasta) or fried seafood Mediterranean style, Italian fish salad or stinging nettle cream soup with “Nocken” (similar to dumplings, but differently shaped).
“Its variety is perhaps the main secret of South Tyrolean cuisine”, says August Waldboth , who has even had the opportunity to learn from the German star chef Karheinz Hauser in Hamburg. A further secret of any good cuisine is thereby revealed – inspiration is everything! And a good menu is worth (almost) any experiment. |
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