Three generations of mountain hospitality
In 1985 the Foidl family acquired the Angerer Alm as additional summer pasture land for their cattle. The mountain restaurant that came with it was a bonus, so to speak!
Daughter Annemarie took over the restaurant in 1989 – at just 19-years-old she was the youngest restaurateur in Tyrol. Great food and wine were her priorities from day one as if she had already sensed that one day she would become the President of the Austrian Sommelier Association.
In 2010 Annemarie’s daughter Katharina Foidl joined the family business. Mother and daughter, first-class chefs and exceptionally gifted hosts together ran their superb mountain ‘hen house’.
A year later, masculine support arrived on Kitzbüheler Horn: After over a decade gaining experience in the kitchens of Europe’s capitals, Gerald Weiss made his way up to the Angerer Alm mountain hut where he fell in love with their approach to Alpine cuisine… and with Katharina. Ever since, the creative and innovative chef and native of Styria and his partner Katharina Foidl have indulged their guests with a wide and wonderful range of culinary thrills. Freshness, seasonality and regionality are prime consideration for the Chef de Cuisine when he selects his ingredients. And he’s just as exacting about having a personal relationship with his suppliers and local farmers. In this respect, the Angerer Alm is in pole position: Gerald can see his vegetable supplier’s field from the Angerer Alm! Meat is supplied by an uncle whose summer cow shed is within a few hundred metres, and fresh, silage-free milk is sourced from the Kitzbühel Alps’ dairy farmers. The other ingredients, including flavoursome wild herbs, are gathered and harvested by Gerald and Katharina in the surrounding meadows and forests.