Andreas Döllerer has literally made "Cuisine Alpine" his trademark. He works almost exclusively with ingredients from his network of suppliers in the Salzburg Alps including vegetables from the gardens of the Tennengau region and fish from the nearby Bluntau Valley.
It's an approach that has been a key factor in putting his restaurant on the map as one of Austria's best. Döllerer's Gourmet Restaurant features hikes through the Salzburg Alps that require guests to have neither hiking boots nor walking sticks -- all they need are knife and fork.
Andreas Döllerer acts as a culinary Alpine guide, whether baking fennel in dough made from finely ground glacial polish, serving up a Salzburg scallop recipe, or quoting from the cuisine that he got to know high up on the alpine pastures at his grandmothers' place.
Hardcover. 304 pages. Size: 12.5 x 8.5 x 1.6 inches. In English.