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3rd April 2019. Culinary & musical delights – the gastronomic highlight of the Schmelzhof year
On 3rd April 2019 the Schmelzhof invites you to join a top-class gourmet evening. No fewer than three very special guests will be creating culinary fireworks here with us.
Max Stiegl, our guest chef, will be presenting his own individual interpretations of Austrian cuisine here in the Schmelzhof. Under his auspices Gut Purbach (3 Gault&Millau toques, 17/20) evolved into a flagship restaurant in Austria’s Burgenland region.
Bernhard Ott, top-class winemaker from Feuersbrunn (Wagram, Lower Austria) now devotes himself almost entirely to the Veltliner, a grape variety from which he elicits an incredible spectrum of aromas, structure and depth. Bernhard Ott will provide some of his finest wines to accompany each course of the menu.
Hans Reisetbauer has been awarded the title of Austria’s best distiller several times over. His Red Williams, which he created especially for Arlberg Ski Club, was the first and only schnaps to receive the highest possible rating of 100 points from the renowned Falstaff guide. Together with Schmelzhof’s Head Bar Tender Herb, he’ll be treating guests to a Reisetbauer Blue Gin Cocktail.
After the programme of culinary delights, the partying can get underway. And celebrating and having fun is something we do well here in the Schmelzhof. ORF Radio host and DJ Philipp Wüstner will be at the turntables to ensure non-stop great music – a revival of the best old days of après-ski!
From 5.30 pm
The evening gets underway with a sundowner on the terrace or in the Blue Bar. Austrian finger food created by Max Stiegl Fine drinks served by Head Bar Tender Herb From
Dinner in Gittis Essezimmer Gin cocktail created by Hans Reisetbauer as an aperitif. Max Stiegl presents his surprise menu The menu is accompanied by wines from Bernhard Ott. From approx.
Party time with DJ Philipp Wüstner Fun, music and dancing until well into the night