Opening of the 9th Culinary St. Jacobs Way

On 9 July, the Culinary St. Jacobs Way trail in Paznaun opened for its ninth season under the patronage of Eckart Witzigmann: top international chefs created and served up some traditional down-to-earth cuisine for hikers at five mountain lodges.

Culinary St. Jacobs Way 2017
Culinary St. Jacobs Way 2017 ©TVB Paznaun - Ischgl

A delicious start: the 9th Culinary St. Jacobs Way opened yesterday in Paznaun, Tyrol. Five top international chefs - Konstantin Filippou (Austria), Frédéric Morel (Germany), Dieter Koschina (Portugal), Jacob Jan Boerma (Netherlands) and Simon Hulstone (Eng-land) – accompanied the numerous guests along the gourmet trails to their respective mountain lodges. The destinations for the day were the Jamtalhütte, Friedrichshafener Hütte, Heidelberger Hütte, Ascher Hütte and Niederelbehütte lodges in Paznaun. Here, the chefs presented their down-to-earth creations based on regional produce and cooked the dishes together with the landlords of the respective lodges for the first time. The dishes created by these exceptional gourmets will be available on the menus from now until the end of September. All recipes for this year’s creations can be accessed online at: www.kulinarischerjakobsweg.paznaun-ischgl.com.
On 20 August 2017, the summer festival of the Culinary St. Jacobs Way will mark another culinary highlight. This time, the celebrations will take place at the Niederelbehütte. Those who wish can sample all five dishes from the top international chefs in one day. Tyrolean Martin Sieberer will be on hand to coordinate the top chefs and their recipes. With three Gault Millau toques and 18 points, Sieberer himself is a multiple award-winning chef with his Paznaunerstube at the Hotel Trofana Royal and is among the very best in Austria. For more information, see www.paznaun-ischgl.com.

Friedrichshafener Hütte: Konstantin Filippou (Konstantin Filippou, Vienna)
‘Chef of the Year 2016’ - Konstantin Filippou was awarded this honour by Gault Millau. After working in London and San Sebastian, the chef returned to his native Vienna and opened a restaurant called Konstantin Filippou. He has been impressing guests with his Austrian-Greek cuisine ever since. In doing so, he invests his roots in his dishes and since 2014, has also held one Michelin star, 3 Gault Millau toques and 18 points.
His dish: Crispy baked potato of topinambour with horseradish and chive cream

Culinary St. Jacobs Way 2017
Culinary St. Jacobs Way 2017 ©TVB Paznaun - Ischgl

Niederelbehütte: Frédéric Morel (Se7en Oceans, Hamburg)
Frédéric Morel describes his style as “a classic basis with modern technique and presentation and, of course, Breton influences”. The Breton touch reflects his background. Today, Frédéric Morel is chef at the Se7en Oceans in Hamburg and aims to offer guests one thing above all else: good, clear and comprehensible food with an addictive factor. In November 2014, he became Hamburg’s youngest Michelin star chef at the age of just 26.
His dish: Braised shoulder of Alpine ox with roast potatoes and vegetables

Ascherhütte: Dieter Koschina (Vila Joya, Albufeira)
Dieter Koschina likes to cook in a ‘John Wayne style’. For him, this means incorporating the specific requirements of his guests and conjuring up a dish from ingredients lying around in the fridge. Even if the dish is not on the menu – no problem for Dieter Koschina. With his inimitable style, passion and great talent, he has transformed the Vila Joya in Albufeira, Portugal into one of the world’s best restaurants. The Vila Joya now has 2 Michelin stars and is ranked 22nd in ‘The world’s 50 best restaurants’.
His dish: Black sausage - roasted with potato purée and marinated raw in a sweet wine & apple compote

Culinary St. Jacobs Way 2017
Culinary St. Jacobs Way 2017 ©TVB Paznaun - Ischgl

Heidelberger Hütte: Jacob Jan Boerma (De Leest, Vaassen)
Jacob Jan Boerma did not just simply cook up 3 Michelin stars – they are the result of his many travels, discoveries and samplings in the culinary world. The Dutch chef invests the sum total of this experience in his cosmopolitan, creative cuisine, skilfully and carefully served up before his discerning guests. His creative dishes have already secured him 3 Michelin stars. In 2002, the Dutch chef opened his restaurant De Leest in Vaassen which he still runs successfully today.
His dish: Beef shoulder steak with smoked potato purée, mustard, kohlrabi und vadouvan

Jamtalhütte: Simon Hulstone (The Elephant, Torquay)
Simon Hulstone has been cooking at a professional level since his youth. He has already won numerous world junior titles and represented Great Britain twice at the ‘Bocuse d’Or’. In 2003, he and his wife opened The Elephant restaurant in Torquay. He impresses both guests and critics with his mix of international and traditional cuisine and has held 1 Michelin star since 2005.
His dish: Braised pork cheek with a celeriac risotto, smoked ham and truffles

Culinary St. Jacobs Way 2017
Culinary St. Jacobs Way 2017 ©TVB Paznaun - Ischgl

‘Culinary St. Jacobs Way’ as a gourmet hiking package
During the Paznaun Mountain Summer from 9 July to the end of September 2017, guests can visit the five gourmet lodges individually. Five nights in Paznaun in a category of choice plus all the services of the Silvretta Card all inclusive are available from 148 euros per person with breakfast. Bookable online at www.paznaun-ischgl.com.

Flavour from the region
The landlords of the Paznaun mountain lodges work closely with regional suppliers such as Handl Tyrol and ‘Paznauner Almkäse’ cheese from the Genussregion (gourmet region) to produce their dishes. Guests sampling this year’s ‘star chef dish’ and ‘Paznauner Marend’ (a Paznaun snacks board with Paznaun Alpine cheese, farmhouse ham, Paznaun farmhouse belly pork and Paznaun venison) will only be served regional ingredients and specialities.

Culinary St. Jacobs Way 2017
Culinary St. Jacobs Way 2017 ©TVB Paznaun - Ischgl

Silvretta Card all inclusive – numerous discounts during a summer holiday in Paznaun
Hikers and bikers visiting Paznaun can benefit from the Silvretta Card all inclusive on stays of just one night. All of the mountain biking trails, hiking routes and Alpine mead-ows are freely accessible thanks to the free use of the cable cars and chair lifts. Visitors wishing to cool down after sport can freshen up for free in the indoor and outdoor pools of Ischgl and Galtür as well as the bathing lake in See. Also included: all bus journeys in Paznaun and the toll on the famous Silvretta High Alpine Road. All info.: https://www.ischgl.com/en/active/cycling-hiking/silvretta-card-all-inclusive.

More information on the chefs and tours can be found at www.kulinarischerjakobsweg.paznaun-ischgl.com or www.paznaun-ischgl.com.

Press Information Images

  • Culinary St. Jacobs Way 2017

  • Culinary St. Jacobs Way 2017

  • Culinary St. Jacobs Way 2017

  • Culinary St. Jacobs Way 2017

  • Culinary St. Jacobs Way 2017

  • Obmann des TVB Paznaun - Ischgl Alfons Parth (li.), Koch des Jahrhunderts Eckart Witzigmann und Bundesminister Dipl.-Ing. Andrä Rupprechter (re.)