The modern cosmetic industry makes use of the herbal hype and mixes everything from Marigold to Lavender in creams and jars. But what herbs are much better for is to give dishes a special touch. A delicious palate attack with the freshest herbs awaits you in the selected huts along the Königstour. Parsley, burnet, chervil, sorrel and chives, borage and watercress are finely chopped, stirred into the cream and seasoned with lemon juice, salt and pepper. Cooked eggs and Ox breast are likely to be a side dish. Sounds like passion? It is at the Hochkönig herbal Alms: Bürgelalm in Dienten, Wastalm in Maria Alm, Steinbockalm in Maria Alm/Hinterhal and Tiergartenalm in Mühlbach.
THE HOTSPOTS OF THE TOUR:
Bürglalm – Dienten: Inkeeper Gabi Bürgler is very familiar with the alpine herbs. She uses only the best herbs in the kitchen. With herbal tea, and rolls with herbal spread, you will be perfectly attuned for the rest of the trip.
Wastalm – Maria Alm: The Kaminstüberl room of the Wastalm seats 35 people. Their herbal cheese dumpling soup and drink with herbal syrup will therefore be enjoyed in cosy and small company. The regional, home-made and herbal dishes are also cooked vegan.
Steinbockalm – Maria Alm: Settle down and enjoy. The chef creates international dishes with a regional focus. For the herbal tour, he combines spinach dumplings filled with mountain cheese, herbal pesto, parmesan cheese, brown butter and a glass of Ski amadé wine.
Tiergartenalm – Mühlbach: We end the tour with cheese. The Tiergartenalm is known for their cheese platters and will serve you a delicious platter with Wermuth for dessert.