Cooking philosophy at Hotel Alpenhof in Tyrol
Regional and innovative cooking in Hintertux
The best regional ingredients, creativity and passion: these three are invested in all the creations that you enjoy in our restaurant at Hotel Alpenhof in Hintertux. The gourmet cuisine managed by Masterchef Alexander Hönigsberger was awarded with a “toque” for the fourth time in 2019. An honour that is the icing on the cake confirming the exquisite fine cuisine and showing us that we have just the right idea with our kitchen philosophy.
Asides from all the words of praise in Gault Millau though, it is also the enjoyment of our guests in particular, which we contribute to every day that motivates us time and time again. This is the most wonderful thanks that confirms what we are doing is right and inspires us to achieve even more.
The secret of outstanding gourmet treats
“To cook at the very highest level you don’t need to have travelled the world or have ingredients shipped in from afar. A handful of regional ingredients is turned into a unique culinary experience here at the Alpenhof. Simply because we combine what we know into something new or develop flavours that surprise our guests. That is the attraction of creative cooking for us.”
Our chef Maximilian Stock sums up the kitchen philosophy at the Alpenhof with these words. As a traditional hotel in the Tux Valley it is very important to us to preserve our stunning natural landscape and therefore also support regional suppliers. At the end of the day, holidaymakers in Tyrol want to know what Tyrol tastes like. “Consciously Tyrol” is the distinction that highlights these efforts outside the hotel too.
As superb culinary experiences can only be created in the end out of the best ingredients. Which is why we look very carefully at the origin and quality of our products. We know all our suppliers personally and are delighted to also award these fantastic products from Tyrol with a Gault Millau “toque” too.
Top-notch indulgence on holiday in Tyrol
The culinary award-winning creations prove that an awareness for tradition and innovation are not a contradiction in terms. We love impressing our guests with unusual compositions. With a great deal of flair, experience and last but not least creativity and passion we conjure up perfectly tasty treats every day and therefore a happy smile on our guests’ faces.
Recipe tip from our Alpenhof-cuisine:
“VANILLEKIPFERL” À LA IRENE
- 300g flour
- 250g butter
- 125g ground walnuts
- 10g icing sugar
- Vanilla extract, salt
- Vanilla sugar & icing sugar for dusting
Work all the ingredients into a smooth dough. Wrap in cling film and leave to rest in the fridge for 1 hour. On a floured work surface, shape the pastry into a roll and cut it into pieces of approx. 1 to 1.5 cm. Shape the pieces into crescents and back in the preheated oven for approx. 10 minutes at 180°C (fan-assisted). As soon as the crescents are no longer piping hot, dust them in the vanilla sugar and icing sugar mixture. Leave to cool down completely before enjoying a traditional taste of Christmas!
The Alpenhof kitchen team and
head chef Maximilian Stock hope you'll have fun cooking.
Treat your taste buds to gourmet delights from the Alpenhof kitchen and send a no-obligation enquiry to the 4-star Superior hotel in Hintertux in Tyrol today!