The man from Lower Austria is a connoisseur and enthusiast of creative cooking. His last position was as manager of the restaurant in the design hotel Madlein in Ischgl, and other highlights in his career include a position at the Hotel Sacher in Vienna and the gourmet and wellness stamp called “liebes Rot-Flüh”. 

Mr. Dörrich, what is East Tyrolean Henkele?

It is the finest meat that has been air-dried for six months. It is a specialty that is very similar to Bündner meat. I like to combine such delicacies of old Austrian cuisine with new more modern cooking trends – i.e. creative cooking. 

For example?

Try my cappuccino made with Zillertal mountain cheese, and they you will understand what I mean.

Admittedly, it is a creation that is just as tasty as it is light. Where do you get your inspirations?

From the calendar! I like to help our guests experience the calendar year with their palates. Each month brings specific specialties that can be creatively integrated into the menu. When there are mushrooms, then we prepare mushroom dishes; in the autumn, you will find game on the menu, and in the spring, the first fresh herbs inspire us. Tyrol is full of pleasures regarding cheese, honey, and even meat. Didn’t you just have the mini-crepes of beef filet with grenaille potato moussline and turned vegetables?

Simply dreamlike! What about the famous desserts...

Of course we have such sweets! We even make our pastries and pralines fresh ourselves. I recommend our own creation – the Fürstenhaus torte. It is a type of white Sacher Torte with apricot jam, marzipan and white chocolate.