Braised Jerusalem artichoke with hazelnuts, Chinese cabbage & parsley at the summit restaurant 20.03.2023 "Hochgenuss" at the Kitzsteinhorn from kitchen manager Werner Köhler and the hood chefs Johann Schmuck and Franz Meilinger

Different bowls of soup garnished with herbs, mushrooms, and tofu, on white tables. AI-generated text. | © Kitzsteinhorn

Geschmorter Topinambur mit Haselnüssen, Chinakohl & Petersilie im Gipfelrestaurant

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