A little while ago, I posted a blog about my stay in Brixental, Austria. This area is a well known destination for winter sport lovers, but I was here in late summer and had a blast. We rented supersonic e-bikes, visited stunning Filzamsee, spotted Milka cows and I hit my first hole-in-one during a golf lesson at the luxury Windau Lodge. Well… almost. Thank god no one got hurt. The highlight of this trip was a mindblowing hot air balloon flight. But this region is also know for a unique culinary concept: KochArt…
The adventurous activities make you hungry, so you need good food to keep you going. We couldn’t resist the famous Kaiserschmarnn, Topfenstrudel, Knödel soup and Austrian sausages, but there is a refined alternative too…
A couple of restaurants in this region started a collective with local farmers, to stimulate sustainability and honest food. The name of their concept is KochArt. The dishes created are quiet unique. We tried a special hay soup (!) at Gasthaus Steinberg. Delicious! One of the chefs at this restaurant travels the world for trainings and inspiration to develope creative recipes.
We eat delicious pumpkin cake with pumpkin oil, homemade ice cream with blueberries and sour cream, with crunchy hazelnut crumble. Gasthaus Steinberg has been run by the same family for decades. The owner tells us his great grandparents started the hotel/ restaurant. They still cook on a traditional wooden stove! Love it.
Hay soup at Gasthaus Steinberg.
A lunch at Maierl Alm is highly recommended while your exploring Brixental. You find this beautiful spot at an altitude of 1225 meters, with stunning views. There are a couple of luxury chalets for rent and the guests can use the relaxing wellness facilities on site. The kitchen serves pefectly prepared traditional dishes. Sit back and relax, while you enjoy your Topfenstrudel and the view!
If you like cheese, you have to visit the cheese dairy Kasplatzl! This a great spot to have lunch after a beautiful hike. The hot chocolate is made with milk from their own cows.