Our recipes from Minglers Sportalm gourmet kitchen

Pleasure to enjoy at home

Bernhard Hochkogler from Kirchberg made a name for himself on the Arlberg in sophisticated gastronomy, before returning. For quite some time now he has been managing the team of chefs here in the 4-star gourmet hotel Minglers Sportalm. He has put together a few dishes here for you to cook at home. Or just drop by and sample some nice food from the gourmet kitchen in Minglers Sportalm.

Organic bread from organic baker Aunt Hermi


  • 500g wholegrain rye flour
  • 500g wholegrain wheat flour
  • 1 cube of fresh yeast
  • 1 packet of organic sourdough leaven
  • Salt
  • Bread seasoning mix
  • Some warm water

Home-made bread always tastes the best - particularly when you know what ingredients have been used. Mrs Mingler's Aunt Hermi bakes every day and now we are able to sneak a peek over her shoulders. The recipe - quick to make and just lovely.

Mix all of the ingredients and knead the dough to a smooth ball. Bake the dough in a "little basket" or other shape of your choice at 200°C for around 1 hour. Since the bread needs plenty of moisture, place a small bowl of water on the baking sheet.

Our tip:

Enjoy a slice of freshly baked bread with some farmhouse butter and fresh chives or cress from our vegetable garden.

Creamy pumpkin soup – perfect for autumn

Ingredients for 5 litres of soup:

  • 10 shallots
  • 3 cherry tomatoes
  • 3 strips of ginger
  • 1 Hokkaido pumpkin (with skin on; cut into small pieces)
  • 4 litres clear, strong vegetable broth
  • 500g cream
  • Salt, pepper

Finely dice the onion and garlic - add all the ingredients to a mixer, blend until smooth --> Done!

Bernhard’s ‘Kaiserschmarren’ pancakes


  • 1/8 litre milk
  • Pinch of salt
  • 2 tbsp flour
  • 3 eggs

Stir everything together - heat the clarified butter - add the dough to the frying pan - scatter over some raisins (however many you want) - bake - lift up a section of the dough - caramelise some butter and a tablespoon of sugar beneath it - cut up the dough - toss it in the caramel

Dust with icing sugar - PLATE UP :)

Bernhard’s tip:
Tastes particularly good with some home-made apple purée

Pumpkin seed dressing

Amount for 1.25 litres

  • 142.5 g Onions
  • 13.5 g Garlic
  • 375 g Broth
  • 280 g Vinegar
  • 637.5 g Oil
  • 5 eggs (raw - the vinegar helps preserve the eggs)
  • 20 g Salt
  • 2 g Pepper
  • Pumpkin seed oil to taste

Finely dice the onion and garlic - add all the ingredients to a mixer, blend until smooth --> Done!

Elderflower juice by Grandma Sylvia


  • 2 litres water
  • 10g citric acid
  • 15 Elderflower heads
  • 2 organic lemons
  • For approx. 5 litres of juice

And that is so simple: Boil the water, stir in the sugar until it dissolves. Then add in the flowers, lemon juice and the organic lemon, which you have cut into slice - stir. Leave the syrup to steep for 5-7 days in a pot with a breathable cloth placed on top - stir once or twice every day. Pass through a sieve and pour into airtight, sealed bottles - done!