Andreas Stotter worked at the Steirereck in Vienna for seven years, two-and-a-half of those as sous-chef and the right hand of Heinz Reitbauer. That kind of experience is bound to rub off on anyone. But then, just last year, this Salzburg native from Neukirchen am Grossvenediger decided to return to his roots. Together with his wife, Andreas Stotter (right on the photo) first took the reins at the new “Wildkogelresort” in Bramberg, barely 10 kilometers from Neukirchen. The reception they received from the public was very good in that first winter, though they and the owners couldn’t completely settle on the culinary direction they should take.
The timing couldn’t have been better, then, when the Weyerhof in Bramberg – a property with a 900-year history, including 350 years as an inn – wanted to make a fresh start. Owner and head chef Franz Meilinger (left on the photo) who had once plied his trade at the “old” Steirereck as well, was looking for reinforcements for his establishment, which had been extensively renovated and expanded in 2016. Andreas and Franz came to an agreement, thereby creating a new culinary dream team in Upper Pinzgau. One aspect of this is clearly apparent in the daily selection of Gasthaus-inspired dishes for which they both share responsibility.
His creativity and sure hand in infusing regional Salzburg cuisines with aroma is expressed in multi-course surprise menus. 4 courses will do the trick (ca. 50 euros), though if you prefer, 6, 8 and even 10 palate-pleasing courses are possible as well.
Typical of their dishes: no fancy foams, droplets, countless bowls. Everything on one plate, all the components can be counted on one hand. Though those that are used are finely matched with skillful perfection. In summary, superbly prepared cuisine far removed from tweezer acrobatics. There is so much to experience whenever Andreas Stotter lets loose – and nothing but positive surprises. We take this opportunity to highlight some of the dishes in his surprise menu, a menu which constantly changes according to the season.
Even the small delicacies that come as an amuse geule are carefully designed to stimulate the palate. Pickled radishes with ginger, bonito and roasted chia seeds, or pickled tomatoes with spruce tips. Aromatic variety in small doses, the fragrance of star-caliber cuisine tantalizing the nose
Crispy Weyerhof bread with chive capers and pickled lovage seeds
Jellied beef with radish vinaigrette and pumpkinseed oil
Open-face bacon sandwich with pumpkin, sweet pepper and cream cheese
Arctic char with elder vinaigrette and celery – candied, blanched, in a warm marinade. The Arctic char from the Grundner fish hatchery in Leogang is exquisitely tender and perfectly orchestrated by Andreas. An ingenious combination.
Organic chicken with white polenta, peas and pickled daylilies (picture left). A no less exciting chicken dish with the daylilies adding the extra panache.
Potatoes with smoked butter, porcini and chives. Here, potatoes and mushrooms are sliced wafer-thin, layered and exposed to powerful top heat just before serving. Beneath the gently crispy surface, you penetrate into an increasingly creamy-soft center – simple-yet-glorious.
Veal liver with lingonberries and sage. Veal liver, as virtually all the meat, sourced from the immediate region of the Weyerhof itself and Rumpold butcher’s.
The “iced hay-milk with nasturtium and flower syrup” leaves lasting memories, both on your eyes as well as your taste buds.
Thanks to Andreas Stotter, the beautiful Weyerhof, also offering guest rooms and suites, now gives diners even more reason to make plans for a culinary timeout in Bramberg and enjoy Alpine cuisine given a fresh interpretation!
Tel.: 06566/72 38
Summer, until 4.11.: 11:30 a.m. – 2 p.m., 5:30 – 9:00 p.m., closed Tuesdays
Winter, from 8.12.: Mon, Wed, Thu, Fri 5-9 p.m., Sat, Sun, holidays 11:30 a.m. – 2 p.m., 5 – 9 p.m.