Vegan alternative to eating goose: chestnut tartare
Chef Johannes reveals his recipe for a vegan tartare. With chestnuts and sweet potatoes, it's a real comfort food for autumn.
Pumpkin feta thyme focaccia
Villa Verde shows us how to make focaccia fluffy, spicy and delicious.
Summery potato and dill salad
Enjoy regional food at over 1600 meters - the small hotel “nühus” tells us their vegetarian salad recipe with red cabbage and beans.
Vegan curd dumplings with vanilla crumbs from Sophia Hoffmann
How dry bread becomes the sweet star of the evening.
Flavorful journey to France: Leek quiche with Dijon mustard
Happy Hamlet uses wintry leeks for a delicious quiche made with Dijon mustard
Matrei dumpling trio made from spinach, beans and Kaspress
At the Hotel Hinteregger, a variation of three different dumplings is conjured up for us.
Beetroot soup from Schloss Wartegg
Pink and delicious - in Switzerland beetroot is called the beetroot, which comes here from the castle's own garden.
Goose with quince and wine merchant sauce
The Hotel Boltenhof tells us a recipe for festive get-togethers with family and friends.
The "giant" apple strudel
The Hotel Zum Riesen bakes an apple strudel for us according to its own recipe, which fits perfectly into the pre-Christmas period.
Beetroot Flan on Pumpkin Cream
An autumnal recipe from the Zum Hirschen kitchen in South Tyrol, which is based on Slow Food principles.
