Chef Hubert Wallner is one of Austria's top chefs. His restaurant, Hubert Wallner in Dellach - Maria Wörth on Lake Wörthersee, combines regional ingredients with innovative skills. His creations are a homage to the nature and traditions of the Alpine region. Hubert Wallner provides insights into his culinary world and explains the difference between Swiss Alpine cuisine and Alpine-Adriatic cuisine.
What defines Alpine cuisine?
Alpine cuisine is like a fascinating journey through the diversity of nature. It is characterized not only by its rich culinary tradition but also by the use of unusual ingredients such as wild herbs, game, and edible roots and mushrooms. It's a culinary adventure to work with these special products and create delicious dishes from them.
How much Alpine cuisine can be found in your restaurant?
In our restaurant, we create a culinary suspense for guests. We play with flavors and tastes that range from the peaks of the Alps down to the valleys. From pine aromas to curry, which has found its way to us over the centuries, there is something for every taste.
How would you describe the cuisine in the Alpine-Adriatic region? What are typical dishes from this area? And what should one definitely know or have eaten?
The cuisine of the Alpine-Adriatic region is like a culinary melting pot that combines the best ingredients and traditions from Austria, Slovenia, and Italy. It's all about genuine enjoyment, shaped by regional and sustainable products. Dishes like raw fish (Crudo) or fresh scampi bring the true taste to the plate because here, the focus is on the product without any frills or fanfare.
How does Alpine-Adriatic cuisine differ from the classic Alpine cuisine of Switzerland?
Alpine-Adriatic cuisine differs from the classic Alpine cuisine of Switzerland in its access to a wider range of ingredients. Due to its geographical location, we have access to saltwater fish, crustaceans, and shellfish, which enriches and diversifies the cuisine. It's a fusion of Alpine and Mediterranean influences, which I find to be a unique combination.
What ingredients are you currently enjoying working with the most and why?
I love working with ingredients that have a story to tell. Curry found its way to Carinthia through trade across the Alps. I enjoy cooking in harmony with nature, letting the seasons and fresh produce guide me.
What Easter pastries/specialties are served at your table?
During Easter time, we serve the Easter snack with ham, cheese, egg spread, Carinthian Reindling (a type of cake), horseradish, and eggs. It's a classic, and once you've tried the Easter snack, you won't want to miss this tradition anymore.
