Culinarium
Saturday, 25.July 2026Enjoy culinary highlights in a world where quality, craftsmanship and regional ingredients take centre stage. Head Sommelier Daniel Keller and his team ensure that every dish is paired with the perfect wine.
Look forward to an unforgettable menu created by our Interalpen kitchen team and guest chefs – priced at € 159 per person. The price includes an aperitif and the exclusive menu; drinks are available separately. Children can choose from our à la carte menu.
External guests are also very welcome to our Culinarium event!
Secure your place now at Tanja.Elsayed@interalpen.com - we look forward to welcoming you!
The Culinarium begins on Friday, 24th July, with a relaxed mountain hut evening in a traditional alpine setting – the perfect way to arrive, unwind and ease into a weekend of indulgence.
On Saturday, 25th July, an evening full of culinary and atmospheric highlights awaits you: Start in style with an aperitif by Pernod Ricard Austria on our panoramic terrace, accompanied by the smooth acoustic sounds of the Acapella group Vokale Randale. Afterwards, enjoy an exclusive dinner at the Interalpen-restaurant, masterfully created by renowned guest chefs.
The evening concludes with a personal meet & greet with the chefs, an elegant casino night, and laid-back DJ sounds at the fireplace bar – rounding off the night in a relaxed and sociable atmosphere.
Joachim Jaud
Joachim Jaud, from Restaurant 141 at the Alpenresort Schwarz, stands for clear, authentic cuisine with character. Rooted in Austrian culinary traditions and inspired by Japanese and French influences, he has developed his own unique style over the years. He gained widespread attention by winning the ‘Die Jungen Wilden’ competition. Despite awards such as 4 Gault Millau toques and two Michelin stars, one thing remains central to him above all else: people and honest enjoyment.
Markus Freund
Markus Freund is a multi-award-winning Austrian chef, renowned for his fine-dining concept “Atelier Freund-Schafft” at the Panorama Royal (Bad Häring). His team has been honoured with high Gault-Millau scores and is part of Tyrol’s gourmet elite. Freund is particularly distinguished by his ability to compose complex, creative menus in which flavours and textures are precisely balanced. In doing so, he demonstrates a high degree of discipline, attention to detail and culinary intelligence, which set him apart as a chef of the highest calibre.
Jan Eggers
Jan Eggers is head chef at the Goldene Birn and is renowned for his precise, high-quality cuisine. He has received numerous awards for his creativity and technical perfection, and particularly impresses with his skilful interplay of flavours that showcase premium ingredients. Jan Eggers is a multi-award-winning chef and pâtissier who has had a significant influence on the cuisine at the 4-toque restaurant Zur Goldenen Birn at the Parkhotel Graz. In 2024, Eggers was named ‘Pâtissier of the Year’ by Gault & Millau, an accolade that recognises his exceptional technique and creativity in dessert and menu design.
Janine Wieland
Janine Wieland, head chef at Brasserie Leonis in the Löwenhotel Montafon, combines precision craftsmanship with a genuine passion for nature and flavour. She particularly enjoys working with herbs – from her own herb garden or straight from the wild. Even on dessert plates, selected herbs always find their way into her creations, adding surprising accents.
Meat preparation is also part of her culinary repertoire, but her greatest passion is patisserie. With creativity, sensitivity and attention to detail, she creates sweet creations that bear her signature and perfectly round off the dining experience.
