Water, air and earth: Carinthian Alps-Adriatic cuisine by Hubert Wallner

With a four-toque rating (18.5 out of 20 points in Gault Millau and 99 points in Falstaff), Hubert Wallner has risen to the absolute top league of Austrian top chefs. His cuisine, inspired by the alpine region between lake and sea, impresses with the lightness of its dishes.

The sensitive creations are based on the high quality of the basic products and extraordinary ideas in the combination. We are therefore delighted that he is inviting us to an exclusive 6-course dinner during Food Zurich.

Together with Jaimy Reisinger, who was named Pâtissière of the Year in 2023 by the gastronomy magazine Rolling Pin, Hubert Wallner will host the evening and talk about his native Carinthia.

Water, air and earth
Bread and butter
Crudo from the lake trout
Coriander / pickled beech mushrooms / chili
Kirchtag soup
Curry / guinea fowl / Reindling
Carinthian mackerel
Wörthersee whitefish / chard / horseradish
Braised prime rib
Potatoes / chives / lettuce hearts
Ceron lemons
Buddha's hand / carrot / tarragon
Chocolates

What does Hubert Wallner himself say about his cuisine?
"I love working with ingredients that have a story to tell. Curry, for example, found its way to Carinthia through trade across the Alps," says Hubert Wallner. "Dishes such as fish crudo or fresh scampi bring the true taste of the Alps-Adriatic region to the plate. Because here the focus is on the product, without the hype and fuss."

Originals from Austria, hosts with heart and soul, like Hubert Wallner, prefer to tell their story at the table, in conversation with their guests, but also on the plate. We invite you to listen to these stories and feast your way through Carinthia.