No. 19 - 10 Jahres Ausgabe, Lech & Zürs

dear to us, we don’t just focus
on regionality but also on seasonality.
The ingredients simply
need to go with the season.
Artichokes, for instance, can really
complement the one or the
other dish in winter and we
certainly like to use our stores
of preserves from the summer.
© Foto: Kirchgasser Photography
“It is our goal to
underline a product’s
specific taste, not
cover it up.”
“I like to focus on
the essential –
the product and
the quality.”
268
L.L. Which specific taste
distinguishes Griggeler Stuba
from the others?
M.S. We try to really accent
the product. Either by way of a
combination with herbs or with
pickled ingredients that have a
certain acidity. This way fermented
wild garlic adds a different
kind of kick than a raw
leaf on the plate would. I think
it’s the conscious interplay of
different components while
always making sure the basic
product’s taste remains recognisable
that distinguishes us from others. It is our goal to
underline a product’s specific taste, not cover it up. In
order to do that we experiment a lot with herbs and use
them for flavouring.
L.L. Over the years you have worked in many different
places. What has influenced your way of cooking?
What have you brought with you from all those different
places?
M.S. As a young chef, when you’re in charge for the first
time and want to create something of your own, you often
pick the most revolutionary path. You want to be different
from the others. When it comes to finding one’s style it’s
important to get feedback from the teams you work with.
And then your development automatically takes a certain