Restaurant :: Chef Alois Haller
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Alois Haller- Chef in the Restaurant Castel Fragsburg « CV DOWNLOAD » The art of cooking is based on the skill to preserve the originality of excellent products, and to combine them in harmony with excellent ideas. My cuisine will always be honest, as I only use fresh products of the highest quality. Whenever possible, I order from local and trusted producers. Dairy products from a biological farmer, meet and poultry from a small South Tyrolean butcher, freshwater fish from local lakes and rivers, seafood from artisan fishing, vegetables and fruits from our neighbours, herbs from our own garden. Twice a day we bake regional bread, home-made jams, chutneys, syrups or dressings all of which are a matter of course in my kitchen, and can be purchased in Helgas' delicacies shop. Awards:
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