PONZU, KOJI,
HAY FLOWER & MORE

Alpine FOUNDATION, NORDIC INSPIRATION,
REFINED WITH FLAVORS FROM THE FAR EAST

THANK YOU for joining us on this culinary journey, specially created for you.
We are delighted that you had a relaxing and unforgettable evening and that we could share our philosophy of cuisine with you.

Would you like to share your experience with others? We would greatly appreciate a short review, preferably via the following link - thank you:

GOOGLE ULLRS WINE & DINE

Enclosed, you will find our "ELEMENTS GOURMET MENU" once again, along with some interesting background facts, our personal favorites, and more ...


Ullr

Elements


Amuse Bouche
Balfego Bluefin - Ponzu
Koji Beetroot- Blood Orange - Tonburi
Tamaro Tofu - Chicken Skin - Kaviar

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"Glacier 51"
Black Toothfish

buttermilk - fermented almond cream 

sea grapes

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Crustacean Essence

taco - king crab

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Miéral Pigeon

Stanzer plum - Purple Shiso - Sansho Pfeffer

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Mountain Lamb

mushrooms - sweetbreads - tongue - onions

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Atlantik Turbot

Vin Jaune - truffle 

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Koshihikari

Coconut - Sake - Caviar 

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Yuna Edelweiss 37 %

Amazake - Hay Flower - Miso - Beekeeper´s Honey 

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Chocolate & Sweets


  • Kitchen Philosophy

    ALPINE FOUNDATION

    Whenever possible, we prioritize the use of local and regional products:
    for example elderflower, cranberries, GRÜLL caviar from Salzburg (sustainable farmed), regional meat specialities, and more.

    NORDIC INSPIRATION

    Simplicity and clarity define our approach - whether in plating, the selection of porcelain and stoneware, color combinations, or flavor pairings.

    FAR EASTER FLAVORS

    We incorporate ingredients such as sake wine, miso, dashi, shio koji, umeboshi, kabayaki, and sangho berries, to name just a few.

    FERMENTATION

    Yes, we love to experiment with fermentation! Some examples include:

    • fermented almond cream paired with black toothfish
      plums fermented with shiso leaves served with pigeon
      green fermented strawberries complementing Tristan lobster

  • Kitchen Team

    HOUSE OWNER AND CHEF: MICHAEL GFALL
    HEAD CHEF: ERKAN CAKIR
    SOUS CHEF: PETER HORVATH

    ... are our creative masterminds behind our culinary experience.

    Every day, all year round, they work tirelessly on execution and innovation.
    With Michael Gfall as both host and culinary expert, and Erkan Cakir as head chef and mastermind, the form the perfect duo for us. 

  • Service Team

    SERVICE HEAD Thomas Mohr
    CHEF DE RANG Celine Pinna 

    Both love presenting and explaining our ELEMENTS gourmet menu to you, our dear guests.

    Thomas´clear personal favorite in the current menu is the Miéral pigeon:
    "First, I love the presentation. The meat is incredibly tender, and the combination is exceptionally elegant."

  • Suppliers

    A huge THANK YOU to our suppliers, who provide us with top-quality products and exceptional service, sharing our deep commitment to sustainability:

    We source from small-scale producers, such as:

    • Nils, who provide us with his own Tyrolean honey
    • our trusted local supplier for fresh free-range eggs from Pitztal
    • Mountain pastures in St. Anton and St. Jakob, which supply us with butter and cheese

    We also work with:


    • à la carte from Haiming in Ötztal - for their premium meat
    • Gebrüder Kofler from Landeck - for their fresh vegetables and fruits
    • Pilz Lenz from Vorarlberg - for their best mushrooms, berries and forest delicacies
    • Rungis Express - for freshest fish, cheese and a lot specialty products
    • Deutsche See - for an even wider selection of fresh fish
    • Grüll Caviar - from Salzburg, Austria most sustainable sturgeon farm
      (the one and only)
    • Original Beans - for their finest and most sustainable chocolate
    • Morandell - from Tyrol for an outstanding selection of wines
    • Döllerer Wines - from Salzburg for more outstanding wines
    • Weinwolf - for more wines to complete your perfect wine experience
    • and many more