No. 19 - 10 Jahres Ausgabe, Lech & Zürs

His last stop was Restaurant Seeplatzl by the
Styrian Grundlsee lake where he demonstrated
his talent in front of guests and critics alike.
From now on guests at Griggeler Stuba in Oberlech’s
Burg Vital Resort can enjoy his cuisine,
which is focused on vitality, lightness, and
freshness. He succeeds Probost and will continue
to give gourmets an understanding of the
Alps’ delicate aromas while continuing on his
successful path of culinary excellence.
“That way I get
a certain counterbalance
on the
plate.”
“The eggplant was
at the centre of
attention while meat
and fish played the
second fiddle.”
“Although the topic
is most dear to us, we
don’t just focus on
regionality but also
on seasonality.”
266
L.L. Your culinary philosophy is that of focussing and
reducing to the essential. Which ingredients can safely be
left out and which absolutely can’t?
M.S. My main focus is on the product. I’m not quite the
purist Thorsten was because I enjoy a bit more texture on
my plate. That’s why I like to use acidic elements, sauces,
and, of course, herbs. That way I get a certain counterbalance
on the plate.
L.L. High quality ingredients are the basis of every good
dish. What aspects are particularly important here?
M.S. I look very closely at the choice of supplier. Simon
Vetter, for example, from the organic farm Vetterhof, is an
important partner. We’ve had the pleasure of hosting two
events with him where we served his fresh vegetables –
both raw and cooked. The eggplant was at the centre of
attention while meat and fish played the second fiddle.
And in order to be able to create a very vegetable-heavy
menu we need a great number of different vegetables.
Which is why we are also using the quiet time right now
to carefully pickle and ferment. This way we’re already
perfectly prepared for the high season in winter. Aside
from the vegetables we also use herbs, seeds, and cones
we picked and gathered in the spring to make ingredients.
And when it comes to the question of how to best preserve
them – in syrup or fermented – that’s where all the creativity
of the profession comes in. Although the topic is most
© Foto: Kirchgasser Photography