Culinary Jakobsweg 2016 – High Alpine Flavors in the Paznaun Valley
Starting July 10, 2016, the Paznaun region in Tyrol once again transforms into a paradise for mountain gourmets. The 8th edition of the “Culinary Jakobsweg” brings together five top international chefs — and for the first time an Austrian star chef joins the lineup. Josef Steffner from the restaurant Mesnerhaus in Mauterndorf will take culinary patronage of one of the Alpine huts.
Between July and September, hikers can set off on culinary journeys through the Paznaun Alps — relaxed hiking paired with fine dining on five gourmet trails above 2,000 meters. The project is overseen by Eckart Witzigmann, the “Chef of the Century.” Each participating chef becomes the culinary patron of one Alpine hut and creates a signature dish using regional products from the Paznaun valley. These exclusive recipes remain on the summer menus until the end of September at the Jamtalhütte, Friedrichshafener Hütte, Heidelberger Hütte, Niederelbehütte, and Ascherhütte across Galtür, Ischgl, Kappl, and See.
The official kickoff on July 10, 2016 sees all five top chefs hiking up to their huts together with guests, where they will prepare their creations side by side with the local hut hosts. From then on, visitors can taste these special dishes all summer long in the high-alpine huts of the Paznaun region.
For food lovers, Hotel YSCLA offers exclusive culinary packages:
- “Gourmet Mountain Summer” Package — available July 8 to September 9, 2016
- “Gourmet Weeks” Package — available July 3 to September 9, 2016
More details: yscla.at – packages
Further information about the chefs, trails, and free recipe downloads is available at www.ischgl.com.
Meet the Chefs of Culinary Jakobsweg 2016
Tanja Grandits (CH) — Ascherhütte
Tanja Grandits brings creativity, color and spice to the mountain hut. After posts in London and southern France she became head of the legendary Stucki in Basel in 2008. Known for her distinctive, color-driven cuisine, she holds 2 Michelin stars, 18 Gault Millau points and was awarded Chef of the Year 2014.
Bobby Bräuer (DE) — Niederelbehütte
Bobby Bräuer, named Chef of the Year 2016 by the Bertelsmann Guide, swaps his Munich kitchen for the Niederelbehütte. At EssZimmer in the BMW Welt he has earned 2 Michelin stars and 18 Gault Millau points.
Viki Geunes (BE) — Heidelberger Hütte
Viki Geunes is a self-taught culinary talent whose Antwerp restaurant ’t Zilte is celebrated for bold techniques and creative textures. His innovative cuisine has earned him 2 Michelin stars.
Josef Steffner (AT) — Friedrichshafener Hütte
Josef Steffner follows the motto “Happiness begins in a good kitchen and ends with a satisfied smile.” At his Mesnerhaus in Mauterndorf he combines traditional dishes with imaginative seasoning. He holds 3 toques and 17 Gault Millau points, and also runs a deli and popular workshops.
Stephen Crane (GB) — Jamtalhütte
Stephen Crane blends innovation with tradition. After working in London he returned to Sussex where his restaurant Ockenden Manor earned a Michelin star. He emphasizes local ingredients and supports food education and community projects in his region.