Sustainable cuisine

Alexander Hettegger
Alexander Hettegger
Chef de cuisine

Sustainable, award-winning gourmet cuisine at the hotel DAS EDELWEISS Salzburg Mountain Resort

The host Family Hettegger has always maintained a deep connection to their homeland in the Grossarl Valley. This love for the region and the pursuit of the highest quality are the two most important ingredients in the award-winning gourmet cuisine at the five-star hotel DAS EDELWEISS Salzburg Mountain Resort.

With a carefully selected network of suppliers, the kitchen team around Chef and family member Alexander Hettegger succeeds in sourcing most of the high-quality produce for its sustainable EDELWEISS Mountain Cuisine from the Grossarl Valley and the region.
The taste of the Grossarltal on your plate
The dairy produce and eggs come from local farmers such as the Grub Schiedstein Estate or the Mitterhub farm cheese dairy, as well as the approximately 40 managed alpine pastures in the Grossarl mountains, which deliver their homemade delicacies such as alpine butter, sour or cream cheese to the valley every day in summer.

Meat produce for the five-star hotel is freshly processed in the in-house butcher's shop "Großarler Genuss", which is only a few metres away. A speciality of the Großarl butcher's shop is the Dry Aged Beef Steak, which is also served in the hotel's own steak restaurant Sirloin Grill & Dine. In addition to the butcher's shop, "Großarler Genuss" also houses a restaurant with a wonderful sun terrace, as well as a delicatessen and craft shop.

Christian Rohrmoser from the local Arler fish farm in the neighbouring village of Hüttschlag supplies the hotel DAS EDELWEISS with fresh fish such as trout, char or alpine salmon. Hotel guests will be convinced of the quality of the fish with sushi creations in the Kork & Gloria wine bar.

The fresh bread from the breakfast buffet comes either from the local bakery or directly from the kitchen team. And the fruit and vegetables are also sourced locally if possible, where the main suppliers are fruit, vegetable and potato farmers in Salzburg.

So that the guests not only experience the taste of the Grossarl Valley on their plates, but also get an insight into the production of the produce, DAS EDELWEISS invites a selected supplier to the hotel every Thursday. As part of the evening half-board menu, guests will learn first-hand how the respective produce is made. 

Special places for culinary experiences - whether traditional delicacies, creative dishes from all over the world or vegan delicacies - all offers of EDELWEISS MOUNTAIN CUISINE at a glance.
Alexander Hettegger
Alexander Hettegger
Chef de cuisine
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DAS EDELWEISS Salzburg Mountain Resort
Unterbergstrasse 65
 . 5611 Grossarl-
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