Mühltalhof – Österrike

Det finns många gemensamma nämnare mellan den moderna maten i Österrike och Sverige. Det märks särskilt väl när det kommer till krogar som drivs av kockar som gräver där de står. Kockar som arbetar med lokala ingredienser, lokala producenter, traditionella värderingar men med en nutida inställning till matlagning. En österrikare som fått mycket internationell uppmärksamhet det senaste året är Philip RachingerMühltalhof i Neufelden. Philip tillhör numera till kockarna kring Gelinaz och kommer inom kort att laga mat på omtalade Gelinaz Shuffle 2 i Bryssel, där vi också hittar svenska representanter i Magnus Ek, Oaxen krog, och Petter Nilsson, Spritmuseum.
Och i likhet med Magnus och Petter bygger Philip sin matlagning på det som växer och frodas i naturen kring restaurangen. Här hittar vi enkel elegans med rena smaker, kreativ matlagning och vackra uppläggningar. Philip har arbetat hos Sketch och The Clove Club i London samt hos svenskättade Sven Chartier på Saturne i Paris. Efter flera år utomlands återvände Philip hem och ansvara nu, tillsammans med pappa Helmut, för köket på familjehotellet Mühltalhof.

In english: The Austrian and Swedish contemporary food share a lot of similarities. It becomes apparent when you visit restaurants owned by chefs who use local ingredients and work with local farmers. Chefs who look at traditional values – but with a modern approach on cooking. An Austrian chef who gets a lot of international attention right now is Philip Rachinger at Mühltalhof in Neufelden. Philip is one of the chefs working with Gelinaz and will soon be cooking at Gelinz Shuffle 2 in Brussels, where we also find the swedish chefs Magnus Ek, Oaxen Krog, and Petter Nilsson, Spritmuseum.
At Mühtalhof we find simple elegance with pure flavors, creative cooking and beautiful servings. Philip has worked at Sketch and The Clove Club in London, and also at Sven Chartier at Saturne in Paris. After working abroad he returned home and is now in charge of the kitchen, together with is father Helmut, at the family owned hotel Mühltalhof.

Philip Rachinger is running the hotel and restaurant together with father, mother, aunt and uncle.
Philip Rachinger is running the hotel and restaurant together with father, mother, aunt and uncle.
The restaurant has a beautiful view over the river - GroßE Mühl.
The restaurant has a beautiful view over the river – GroßE Mühl.
Linseeds, potatoes, pork fat and sourdough bread.
Linseeds, potatoes, pork fat and sourdough bread.
Green vegetables, melon and bay leaf oil.
Green vegetables, melon and bay leaf oil.
Backerl & Bauch: Cheek and belly of trout.
Backerl & Bauch: Cheek and belly of trout. Beautiful and delicious.
Char cooked in cedar wood served with wood sorrel and elderberry vinegar.
Char cooked in cedar wood served with wood sorrel and elderberry vinegar.
Beetroot, anise seeds and smoked clotted cream.
Beetroot, anise seeds and smoked clotted cream.
Vendace, grapes, raisins and Verjus.
Vendace, grapes, raisins and Verjus. Creative!
Chanterelles, egg yolk and chicken skin.
Chanterelles, egg yolk and chicken skin. Love the combination.
Fawn, endive and mustard.
Fawn, endive and mustard.
Fawn shoulder, damson, Powidl and almonds.
Fawn shoulder, damson, Powidl and almonds. The fawn shoulder was just amazing and tender.
Monk cress sorbet.
Monk cress sorbet.
Frozen beer foam and wild strawberries.
Frozen beer foam and wild strawberries.
Mühlv1/4ler Granit. Grilled pear, ice-cream with poppy seeds, meringue, charcoal.
Mühlv1/4ler Granit. Grilled pear, ice-cream with poppy seeds, meringue, vinegar and charcoal.

www.muehltalhof.at

 

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