The story
Located in Oberaudorf, Blaue Quelle delivers refined Tyrolean cuisine through a disciplined seasonal calendar. Chef Alexander Struth leads the kitchen with a clear focus on regional sourcing and time-tested techniques. His approach to South Tyrolean cooking honors family recipes while weaving in subtle international touches. Guests often begin with the standard menu, where grilled blood sausage paired with smoked bacon and herb notes sets a grounded tone.
The daily recommendation list reveals where the culinary ambition truly expands. Pan-fried goose liver arrives alongside a tangy sour cherry ragout that showcases careful balancing of rich and bright flavors. Asian influences appear quietly in spiced Japanese noodles tossed with crisp coriander greens. Sea trout and brook trout travel straight from the nearby streams of Rettenschöss, mirroring how closely the kitchen tracks local waterways. This dedication to precise sourcing helped secure a 14.5 rating from Gault Millau in their latest assessment.
Dining spaces blend historic cabin aesthetics with clean modern lines across the property. Visitors settle into areas defined by wooden beams, idyllic garden tables, and overhead vine trellises that filter afternoon sun. Thirteen guest suites carry names drawn from Tirol Festival opera productions, reinforcing the hotel’s deep ties to local cultural life. The overall layout encourages unhurried conversation without sacrificing the quiet confidence expected from a recognized Alpine kitchen.
Recognition
Ambience
Details
History
A grilled slice of blood sausage with herb-seasoned bacon, wonderful Schlutzkrapfen with spinach, parmesan, and plenty of butter. The start bodes well. It’s so promising that we’ll dive right in without further ado. Blood sausage and Schlutzkrapfen are, incidentally, “only” part of the standard menu. Things really get interesting on the other menu, namely the one featuring the daily recommendations. There you’ll find, for example, pan-seared foie gras with sour cherry ragout in a quality that you’d otherwise have to search long and hard for in Tyrol. The creative influences that enrich the kitchen hail from all over the world – including an Asian touch, such as with the spicy Japanese noodles, which are paired with wonderfully fresh coriander greens. And the fish? It’s simply outstanding. The sea trout and brook trout come from Rettenschöss, just like the Alsatian char, so practically around the corner. Address: Mühlgraben 52, 6343 Erl, Austria Contact: 05373 81 28 | info@blauequelle.at | https://www.blauequelle.at/ Opening hours: Wed–Sat 12:00–13:30 and 18:00–21:00, Sun 12:00–13:30 and 17:30–20:30 Late April to mid-May | Team Alexander Struth, Chef
Location
Facebook
Instagram