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Alexander Gründler is chef at restaurant Alpin. Alexander has been working in his family’s business since 1998, with his father Armin at the stove right from the start. At hotel restaurant Alpin, chef Alexander conjures up fine Alpine haute cuisine. Together with his partner, sommelier Caroline Gründler, and the help of regional producers, he seeks to continually develop his kitchen philosophy. We asked the chef some questions to get to know him better, about his culinary inspiration, his favourite dish, and much more.
Alexander, how would you describe your cooking style?
I would describe my cooking style as seasonal regional Alpine cuisine with international influences. In other words, cosmopolitan Tyrolean cuisine.
What's your favourite dish to make?
I enjoy making smoked lettuce soup. For me, it reflects the taste of the mountains
I like working with lemon because it is so versatile.
Who is one of your top suppliers or producers?
Since we have a personal relationship with the farmers in our neighborhood and region, they are among our top suppliers.
What is the biggest challenge you’ve faced in your culinary career?
The biggest challenge for me was cooking for 700 guests as part of a big charity event.
Which gastronomic trend are you excited about the most?
I’m excited about the trend of regionality, because of the return to short delivery routes and support for local producers.
If you could only eat one dish for the rest of your life, what would that be?
Roast pork with bread dumplings and sauerkraut.
What’s one thing in the area that your guests absolutely need to see or do?
The view from the mountains to the Achensee is a must-see. As well as the Tyrolean stone oil distillery, including the museum and the many small farmers in the region and on the Alpine pastures.
Thank you, Alexander.
Book your table at restaurant Alpin
Try chef Alexander Gründler’s classic German cuisine for yourself at restaurant Alpin in Achenkirch, Austria. You can make your lunch or dinner reservation through our website, for an unforgettable culinary experience.