{"id":22262,"date":"2020-05-14T10:00:34","date_gmt":"2020-05-14T08:00:34","guid":{"rendered":"https:\/\/www.nationalparklodge.at\/culinary\/"},"modified":"2024-10-15T09:01:44","modified_gmt":"2024-10-15T07:01:44","slug":"culinary","status":"publish","type":"page","link":"https:\/\/www.nationalparklodge.at\/en\/culinary\/","title":{"rendered":"Culinary"},"content":{"rendered":"
\n

\n\tCULINARY DELIGHTS FROM THE ALPE-ADRIA REGION\n\t<\/h1>\n\tAngus beef from the local Pichlerbauer farm,
\ntender lamb from the Christebauer,
\nfresh butter from the Liendl farm.\n

\n\tAt the intersection of cultures\n\t<\/h2>\n\t

Our home is Heiligenblut in the most western part of Carinthia. A place in the middle of the mountains and, above all, right on the most important crossing of the Alps from north to south. Here, where the finest goods have been transported from Venice to Salzburg for centuries and the mule-traders enjoyed refreshment in the inns before or after crossing the Hohe Tauern.<\/p>\n

Organic foods refined with freshly scented herbs into tasty dishes, that was and is always the motto here in our hotel. We remain true to this tradition of unique Alpe-Adria cuisine and refine it with modern elements to create the special, honest Nationalpark Lodge Gro\u00dfglockner cuisine. Fine wines enrich your taste experience. Let yourself be pampered by our top chefs.<\/p>\n\t\n\t\t\t\t\tOur producers\n\t<\/a>\n

\n\tVenison from the Hohe Tauern mountains.\n\t<\/h4>\n\t

In our wild game specialities<\/strong>, we use chamois, deer and roe deer meat from our own hunting grounds<\/strong> (encompassing the G\u00f6\u00dfnitz, Pasterze, Wasserrad and Fleiss) in the heart of the Hohe Tauern. Both Hannes and Barbara Pichler are dedicated hunters, with a particular commitment to conscious and sustainable wildlife management.<\/p>\n

\n\t\t\t\n\tThe NP Lodge Premium Half-Board.\n\t\t\t<\/a>\n\t<\/h4>\n\t

Exploring the wild beauty of the Hohe Tauern requires sustenance –\u00a0with our Premium Half-Board<\/strong> you are sure to keep up your energy levels. Nourishing<\/strong>, full of goodness, and absolutely delicious.<\/p>\n

\n\tHansi Flei\u00dfner and his kitchen team\n\t<\/h2>\n\t

We look forward to welcoming you to our house and spoiling you with our healthy, fresh and regional cuisine in a Menu \u00e1 la carte every day except monday from 6.30 – 8.30 pm.<\/p>\n

 <\/p>\n

We are happy to take table reservations<\/strong> by phone on 04824 2244<\/a> or by email to info@nationalparklodge.at<\/a>!<\/p>\n

 <\/p>\n

\n\tOUR PRODUCERS\n\t<\/h2>\n

\n\tFARM BUTTER FROM THE LIENDLHOF\n\t<\/h4>\n\tThe Bernhardt family’s<\/strong> farm was first mentioned in 1315, 177 years before Christopher Columbus discovered America.
\nAccording to the church chronicle, the church construction workers were housed on the “Hof unter den Linden”. The farm has been family-owned since 1622.\nWith pride and knowledge of this responsibility, the family cultivates around 7 hectares of valuable home soil in a traditional way and with a lot of diligence.
\nThe cows spend the summer on the G\u00f6ssnitz Hochalm at 2000 – 2500 m sea level. Here you can decide which of the many alpine herbs you like best. In winter they are fed with the hay from the summer harvest and bring the valuable raw material for their products.\n

Butter, curd cheese, milk, eggs and meat are real treasures.<\/strong> For 1 kg of high quality farm butter you need about 30 liters of Alpine milk. The butter model hand-carved by the grandfather gives the butter its shape.<\/p>\n

By appreciating their products, the next generations also have the opportunity to live and work on the farm.<\/p>\n\t\t\t\t\t\t\t\"logo_nationalparklodge_steinbock\"\t\t\t\t\t\t\t\n

\n\tRelax with selected drinks and snacks\n\t<\/h3>\n\t

Into The Wild<\/p>\n

\n\tPIONIERBAR\n\t<\/h2>\n\t

Adventurers have been meeting here since 1858. At that time the place was called Bergf\u00fchrerh\u00e4usl<\/strong>. Prospective conquerors of the Grossglockner came here to get their mountain guide arranged for the ascent.<\/p>\n

Today our guests come here to make themselves comfortable after an eventful day in the wilderness. Have a drink<\/strong> and share adventure stories<\/strong> with other guests. Book the next Into the Wild day and get tour tips from us, or just to sit by the fireplace and dream of the wilderness.<\/p>\n

Because the place exudes the pioneering spirit of our family, we have called it pioneerable.<\/strong><\/p>\n\n<\/div>","protected":false},"excerpt":{"rendered":"

CULINARY DELIGHTS FROM THE ALPE-ADRIA REGION Angus beef from the local Pichlerbauer farm, tender lamb from the Christebauer, fresh butter from the Liendl farm. At the intersection of cultures Our home is Heiligenblut in the most western part of Carinthia. A place in the middle of the mountains and, above all, right on the most…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":81,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-22262","page","type-page","status-publish","hentry"],"yoast_head":"Culinary - Nationalparklodge Gro\u00dfglockner<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nationalparklodge.at\/en\/culinary\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Culinary - Nationalparklodge Gro\u00dfglockner\" \/>\n<meta property=\"og:description\" content=\"CULINARY DELIGHTS FROM THE ALPE-ADRIA REGION Angus beef from the local Pichlerbauer farm, tender lamb from the Christebauer, fresh butter from the Liendl farm. 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