Coffee Recipes

Chefs of South Tyrol created special coffee variations

As with any produce, when it comes to coffee, it is important to treat a valuable product with due respect.
Thus, it has been and still is a great pleasure for the Schreyögg coffee roasters that the star chefs of the Southern Tyrol could be inspired to support our magazine Coffee Times and created special coffee variations which we want to present to you and absolutely recommend you to recreate.

Markus Göller's Coffee Granita
Markus Göller's Coffee Granita

I have been a customer of the coffee roasting company Schreyögg for many years, because I am not only convinced by the consistently high quality of their coffee products, but also by their excellent service. I highly appreciate the nice attitude of the whole team and always feel well looked after as a customer. Markus Göller and his team also please their guests with very special coffee creations.

Manfred and Stefan Kofler "Espresso Mousse with Plum Sorbet and Lavender Jelly"
Manfred and Stefan Kofler "Espresso Mousse with Plum Sorbet and Lavender Jelly"

The Culinaria restaurant in the Farmerkreuz above Tirolo is captivating not only with its unique location above the Merano basin, it also offers its guests a stylish and cosy atmosphere with a breathtakingly beautiful view from the terrace. It is immediately clear that the Kofler brothers, Manfred and Stefan, have the same vision, when it comes to hospitality and enjoyment. Their focus is clearly on their guests. Their fantastic cuisine with its casual interpretation of tradition demonstrates creativeness at its best, but also a down-toearth attitude.
Whatever Manfred Kofler cooks and Stefan serves, it is always top quality – including the wine list.

Arturo Spicocchis Lamb loin with coffee, onions and capers
Arturo Spicocchis Lamb loin with coffee, onions and capers

In Avelengo, near Merano, in the middle of a forest and surrounded by fields and mountains, the San Luis Private Retreat Hotel & Lodges was opened in early December 2015. A unique place of timeless beauty in the style of a luxurious mountain village offering authenticity and warmth and security, and going back to the basics – giving its guests the opportunity to take a proper rest. For the Meister family, who are looking back at a long hotel tradition in Merano and who implemented a longstanding vision with this extraordinary project, it was only too natural to get a star chef for this special retreat. The idea is to process products – some home-grown – with their natural properties and with a focus on the essentials. The result: country cuisine with Mediterranean flavours, a guarantee for irresis

Thomas Kostner "Tiramisu Soufflé with Strawberries "
Thomas Kostner "Tiramisu Soufflé with Strawberries "

Only if you do your job with passion, can you achieve an excellent result. Thomas Kostner, head patissier at the Hotel Castel, delights his guests with excellent workmanship and innovative creations. After his years of wandering and learning in Switzerland, Canada and Germany he returned to his home country of South Tyrol, where he has been enhancing preferably fresh seasonal fruit with chocolate for his creations as one of the best in his league at the Hotel Castel for the last five years – but why not with coffee as well? The great variety of high-quality products gives him an incentive to keep trying out new things and satisfying even the most demanding guests with his creations.

Luis Haller "Char with Cauliflower and Coffee"
Luis Haller "Char with Cauliflower and Coffee"

There is no doubt: the view and ambience of Castel Fragsburg above Merano are phantastic. Young star chef Luis Haller with his close ties with his home region and nature thrills his guests with his extraordinary culinary arts. He first discovered cooking when he was a child, finally gathered experience with master chefs all over the world and has now been running the kitchen of the gourmet hotel with great commitment since 2007. Labelled a shooting star among the chefs of South Tyrol, he convinces with traditional and modern South Tyrolean cuisine and completely relies on the quality of his region: top-quality produce from the market or directly from farmers, seasonal freshness and refined preparation form the basis of his dishes. He sees his first Michelin star as an appreciation of his skills and an incentive at the same time.

Gerhard Wieser "Fake Mozzarella with Coffee and Milk"
Gerhard Wieser "Fake Mozzarella with Coffee and Milk"

When the second Michelin star shines over the Hotel Castel in Tirolo near Merano rewarding Gerhard Wieser and his team for their outstanding performance, the international gourmet world’s attention is drawn to restaurant “Trenkerstube” in the prize-winning South Tyrolean luxury hotel. In the experienced top chef’s philosophy the art of cooking is part of the craft, and it starts with shopping – because the product is the star of the kitchen, says Gerhard Wieser. His creed is: creative preparation should mainly reinforce the raw material’s inherent flavour.

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