AT Spring-Gourmet-Week
Spring is awakening – and unfolding its magic on every plate and in every glass. Delicate aromas, fresh ideas and the lightness of the new season come together in a refined culinary experience. Take your seat and let the AT kitchen team, led by Chef Michael and selected guest chefs, take you on a journey of flavour – finely composed, surprising and full of springtime delight.
• Creative alpine cuisine presented by guest chef Matthias Kirchler from Restaurant Bad Schörgau
• Guest chef Daniel Werth from Restaurant Miil – modern, precise cuisine with creative accents
• Sensory gourmet moments with a regional signature by guest chef Patrick Holzner, Hotel Muchele
• Sweet creations by Benjamin Sellemond, master confectioner and baker
• Beer meets cheese: visit to the Batzen Brewery and exclusive beer & cheese menu with brewmaster Christian Batzen and Hubert Stockner from the Genussbunker
• Salmone Dolomiti at Alpen Tesitin – fine product tasting accompanied by selected wines from our sommelier Max
• Highlight Spring Gala Dinner with South Tyrolean wine pairing
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