Andreas Döllerer

Andreas Döllerer's culinary philosophy is deeply rooted in his 'Cuisine Alpine,' a concept intimately connected to the Alpine region, its unique nature, and the people who inhabit it. His approach prioritizes authenticity, a commitment to cooking what he genuinely enjoys, and a continuous pursuit of self-expression rather than conforming to external opinions or trends. He believes in constant evolution, noting that his dishes mature with his own personal development, leading to food that resonates more deeply with guests. Sourcing is hyper-local and personal for Döllerer. He works exclusively with producers he knows personally, including local farmers, exceptional milk and meat suppliers, and dedicated fishers who provide freshwater varieties like Bluntautal char, leading him to entirely remove sea fish from his menu. He actively encourages local farmers and producers to innovate, even cultivating rarities like artichokes in the Tennengau or experimenting with pine lichen and fresh spring water from the Golling waterfall. This profound respect for the product often translates into a philosophy of minimal intervention, allowing the quality of the ingredients to shine through with subtle precision. Döllerer's overarching vision is to offer guests a genuine journey through the Alps, focusing on the pure, original, and real. His cuisine aims for 'Verdichtung' – a concentration and compactness of flavors, striving for clarity and precision without unnecessary technical displays. The food should speak for itself, creating a beautiful and enjoyable evening where the dishes enhance conversation rather than demanding lengthy explanations. While deeply traditional, his 'Cuisine Alpine' is not dogmatic; it incorporates global influences and techniques (like Japanese-inspired Dashi or Ramen) as long as the core product remains alpine and authentic to its regional roots, showcasing what the Alps truly have to offer. Chef Döllerer's technical style is characterized by a quest for 'Verdichtung' (densification), a drawing together of components to achieve clarity, precision, and compactness in each dish. He deliberately avoids 'Technik am Teller' (technique for technique's sake), instead focusing on the intrinsic quality of ingredients and presenting them in a way that needs no explanation. His approach often involves reinterpreting old recipes and local ingredients in a contemporary, exciting manner, sometimes playing with guest expectations while always highlighting the alpine product. His mastery is evident in a range of legendary signature dishes: * **Pfirsicholive zum Zander:** An imaginative reinterpretation of a Salade Niçoise, featuring an unripe peach (pickled like an olive) served with zander, green beans, potato mousseline, a clear tomato sauce with basil oil, and a thin slice of calf's head. * **Gletscherschliff (Fenchel im Gletschersand gebacken):** Fennel baked in extremely fine glacier sand from the Großglockner, served with frozen sour cream flakes, malt earth, and caviar from Salzburg. * **Alpine Jakobsmuschel:** A striking trompe l'oeil dish where a slice of seared ox marrow from local Angus beef is presented in a scallop shell, accompanied by a 12-hour deep-frozen egg yolk cream, ox marrow mayonnaise, fermented garlic, and grilled pointed cabbage, with dashi poured tableside. * **Geflämmte Forelle in Sauerkrautsaft:** Flamed trout served in a sauerkraut juice. * **Saibling aus dem Bluntautal:** Char from the Bluntautal region prepared in various innovative ways. * **Schwarzbeernocken:** A deeply traditional, expertly prepared blueberry dumpling, faithful to a grandmother's recipe. * **Gebackenes Kalbsbries (Sweetbreads):** A renowned dish, often served as 'Kalbsbries »Alt-Wien«' with Sauce Tatar and potato salad, showcasing his refined technique with this classic ingredient. * **Schottensuppe:** A soup made from Pinzgauer Schottenkäse (a whey byproduct), balanced with smoky and ashen notes from black-flamed celery. * **Ramen:** A deeply flavored ramen featuring local pork belly, noodles, egg, and chicken, demonstrating his integration of Asian influences with purely regional ingredients.

Career

• Gastronom Geschäftsführer at Döllerer Genusswelten GesmbH, Golling