Where Ideas Turn Into Flavour.
The Culinary Lab is the culinary workshop of the Rote Wand Gourmet Hotel.
This is where we experiment, ferment, bake, develop — and sometimes discard ideas in order to create something even better.
Somewhere between craftsmanship, tradition and experimentation, products take shape that define our restaurants, events and the Rote Wand Shop. Mountain chive oil, celery garum, spelt soy sauce, fermented paprika sweet chili, Szechuan chili crisp, fennel sauerkraut, kombucha, vinegars and many more all have their origins here.
A conscious approach to resources is an essential part of the Culinary Lab. We rethink ingredients, work with what might otherwise be considered by-products and discover new possibilities through fermentation, ageing and traditional preservation techniques. Leftover bread becomes seasoning sauces, vegetable scraps become ferments and what once seemed like waste often turns into the most exciting ideas.
Our connection to nature plays a central role throughout the process. Herbs, vegetables, flowers and edible blossoms grow in our garden, while our chefs regularly head into the mountains to forage for wild herbs, shoots, mushrooms and everything the alpine landscape has to offer throughout the seasons.
The Culinary Lab feeds into the entire Rote Wand world. Its creations flow directly into our restaurants, menus and events — and also become part of selected products available through the Rote Wand Shop.
Friends & Fools Lounge
But the Culinary Lab is not only a place behind the scenes.
Several times a week, it becomes a meeting point for guests, chefs and winemakers. Through our Cookery Classes, Fermentation Masterclasses and Dinner Clubs, we share techniques, ideas, products and stories — sometimes around an open fire, sometimes at the community table, sometimes right in the middle of the garden.
It is a place for learning, researching and discovering.
The place where curiosity turns into flavour.
