Gerhard Wieser is a prolific chef, in the kitchen as well as in the bookstores. Along with two colleagues, Heinrich Gasteiger and Helmuth Bachmann, he started a book series that has already sold more than a million copies.
Here at Trenkerstube he’s been cooking his elegant, Central European dishes, enlivened by a Southern vibe, for more than 20 years. The menu offers a selection of international products, sophisticated takes on local classics and some charming Mediterranean-garden touch. Also, a few brilliant spin on some local dishes of the past: we recommend the Potato paglia with sour cream and truffle.
autore e conduttore televisivo e radiofonico, uno di quelli colpevoli di aver riportato il cibo in tv nell'era corrente. Ama molto la cultura, la storia e il costume, non solo in ambito gastronomico. La fotografia è una delle sue passioni attuali
Ristorante con camere
