Cuisine
"If you know how to do it, it's not art -- and if you don't know how to do it, even more so."
Karl Valentin, Bavarian comedian, playright, clown, film producer
"If you know how to do it, it's not art -- and if you don't know how to do it, even more so."
Karl Valentin, Bavarian comedian, playright, clown, film producer
Craftsmanship and good soil The Obauer cusine
Excellent cuisine is the sum of many different parts. Best ingredients, creativity, and inspiration. We pay close attention to detail and are inspired by the desire to continuously re-invent ourselves. Learning is part of our daily life. If this comes close to art, let others be the judge of that. We consider ourselves craftsmen that at times create something artful.
Craftsmanship
The classics and creativity are no opposites. Generations of chefs have amassed a wealth of knowledge and we love applying this knowledge when developing new recipes.
Not only at the stove
Planing, preparing, ripening, conserving, fermenting, pickling, smoking and so much more are part of the process. All of that is done in-house, so we can create it just how we like it, and how we think its best.
From the source
We love excellence and quality. Locally we are joined by many farmers, fishermen, cheese makers, and gardeners who are driven by the same values. We are grateful to call them our friends, and above all, we thank them for trusting us that we can transform their products into something unique.
Always a full pantry
A well-run kitchen requires good planning and some foresight. If we can conserve it, it will be put into jars, or it will be dried in the fresh mountain air. That way we have the best aromatic ingredients available, while nature hibernates.
.... and freshly baked
From freshly baked bread to almond crescents, all of it is baked in our bakery with the exception of the much beloved Graubrot, a Miche bread made from rye and wheat flour, baked by a bread baker in the Werfen region. It is based on an old traditional recipe. She only bakes once a week, and this is how it has always been done.
