Professeur de Cuisine

Culinary Camino de Santiago

Hiking, eating, enjoying 

When the first Culinary Camino de Santiago took place in 2008, nobody knew just how successful it would become. In cooperation with the chef of the century, Eckart Witzigmann and the tourism association of Ischgl, the Culinary Camino de Santiago started as an endeavour to improve the quality of the food served at the local Alpine Association huts. Today the event attracts gourmets and gourmands from all over the world. 

The idea behind it: Internationally known top chefs are supposed to bring a breath of fresh air into the kitchens of five select mountain huts at the Paznaun. Then, the dishes created for the event remain on the respective hut’s menu for the rest of summer season. Culinary superstars meet rustic hut flair – high up in the mountains of the Paznaun. 

next part of  the Culinary Camino de Santiago July 7, 2019

Guest Chefs 2019:

Paul Ivić  (Restaurant Tian in Vienna)

Tristan Brandt (Restaurant Opus V in Mannheim)

Jean-Georges Klein ( Restaurant Villa René Lalique,Wingen-sur-Moder)

Onno Kokmeijer (Restaurant Ciel Beu in Amsterdam)

James Knappett (Restaurant "Kitchen table" at Bubbledogs in London)

press release pdf >>

previous guest chefs pdf >>

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