Chef of the Month
Andreas Kirchgasser
The Trout Camp Radstadt – Down-to-earth. Precise. Authentic.
A portrait of Andreas Kirchgasser, who shows at the Trout Camp that culinary authenticity doesn't start with glamour – but with origin, attitude, and artisanal clarity.
Cuisine that grows from the region
The Trout Camp Radstadt is not a fine-dining temple. And that’s precisely where its strength lies. In the shadow of the Tauern mountains, in a family-run camping and gastronomy business, it shows how down-to-earth cooking becomes a stage for perfection.
For three generations, the culinary management has been in the hands of Andreas Kirchgasser. He doesn’t cook to impress – he cooks to show where something comes from.
Here, freshly caught trout from the region go into the pan. Every dish – from the Alpine sandwich to the appetizer – is a bow to the craft. Authentic. Handmade. With a delicate touch.
Cuisine that speaks for itself
The menu doesn’t feature showpieces. Instead, it offers dishes you don’t explain, but experience: Beetroot Carpaccio, served with Asian
salad, Quark Dream with Fruit, or a Beef Salad Bowl, clearly composed and aromatically precise.
Trends aren’t chased here. Instead, ingredients are sorted by their qualities and then precisely placed.
Beef Carpaccio I Pickled Vegetables I Vinaigrette I Greens
by Andreas Kirchgasser
Herbeus Greens: the fine, fresh touch
Another quiet moment in his kitchen: the placement of Herbeus Greens. Not an eye-catcher, but a finishing touch. They bring freshness, structure, a color that doesn’t need to sell itself.
A small, intentional statement:
“Not because ‘it wants to stand out, but because’ it rounds out the flavor.”
They fit the philosophy: down-to-earth, regional, without unnecessary detours – but with integrity.
Why Trout Camp belongs on our stage
Because Andreas cooks as he thinks: authentic, connected, attentive.
Because here, origin isn’t marketing, but the foundation.
And because in no dish do you taste the sum of ingredients, but the sum of a standard.
