From the mountain bike to the kitchen

In the main winter season, "the place is full every day", from 10 a.m. to 10 p.m. or later, the kitchen and bar are always busy. The chef and service brigade give their all to ensure that guests feel at home and can enjoy their delicacies during the day and fine cuisine in the evening. The kitchen is steaming, with a "pleasant" 30 degrees all year round. Up to eight people whirl around here and every move has to be perfect. Entremétier, rôtisseur, pâtissier and co work with the utmost concentration. Not forgetting the hard-working breakfast ladies and the assistants who ensure that the dishes are always clean and the work surfaces are tidy.

Around 50% of the employees at the Hotel Walliserstube are also taken on during the summer season. "People stay with us for three to four seasons, but the hospitality industry is basically an itinerant business," says Marco Madlener, speaking from experience. Good staff form the basis of positive guest satisfaction. Creative culinary ideas and perfect service also count. Even in the summer season, regular guests are always offered something new. "Those who come to eat every day want to enjoy new, exciting creations in addition to the popular classics on the menu," says Marco Madlener: "You have to make some effort in the valley to compete with the mountain. On the mountain, the scenery also scores points, in the valley the quality. We cook with heart and soul."

The kitchen is less hectic in summer, but preparations for the coming winter are already in full swing. The early and late season is therefore the ideal time to taste in other establishments. People go stalking through the culinary landscape with their eyes wide open, visiting comparable places and establishments. As a reference to international cuisine, more and more Asian fusion food has been finding its way into the Walliserstube in recent years. These dishes now take up a whole page on the Walliserstube menu. Marco Madlener has traveled to Thailand, Lake Wörthersee and the Caribbean to find inspiration for culinary delights that are off the beaten track. Wok dishes or Thai chicken, apple strudel, cheese spaetzle, steak or regional specialties such as local game and
Co - are offered in culinary harmony on the menu.

How does the crew relax? Madlener: "In spring, if work allows, we go skiing before going on duty. In summer, sport is the top priority. In all its forms, from hiking into the sunrise to fast-paced mountain biking. When the chef de cuisine gets off his bike in such a fit state, the momentum for working at the stove comes automatically. In his free time, Marco Madlener likes to keep things as simple as possible. "You also like to be cooked for once. Grandma's Riebel tastes as delicious as a feast!" This simple yet delicious Vorarlberg dessert is made from wheat or corn semolina with milk, salt and lots of butter, depending on the region. Whether this traditional meal is called "Stopfer", "Riebel" or "Brösel" is irrelevant - you should definitely try it!