{"id":23825,"date":"2017-12-13T14:03:07","date_gmt":"2017-12-13T13:03:07","guid":{"rendered":"https:\/\/www.streifzugmedia.com\/die-sportalm\/"},"modified":"2024-12-16T10:17:11","modified_gmt":"2024-12-16T09:17:11","slug":"die-sportalm","status":"publish","type":"post","link":"https:\/\/www.streifzugmedia.com\/en\/die-sportalm\/","title":{"rendered":"Stub\u2019n 1972"},"content":{"rendered":"
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To create gourmet adventures is the greatest passion at Mingler\u2019s Sportalm, a hotel devoted to the pleasures of sensuous enjoyment. Ma\u00eetre de Cuisine Bernhard Hochkogler made a name for himself in gourmet cuisine. That means, top level, toque-awarded cuisine (three toques and 15 points from Gault Millau and three forks from Falstaff) awaits guests. The chef places the utmost importance on honest dishes and invariably of topmost quality. Daily upon prior arrangement, a gourmet menu of five to six courses is composed and created. Also gluten-free and lactose-free dishes are prepared. Guests are assured of scrumptious meals, just like vacations spent at this hotel.<\/p>\n<\/div>

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Opening hours:
\nWednesday until Saturday from 06.30 p.m.<\/p>\n<\/div>

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Stub\u2018n 1972 \u2013 im Gourmet- und Genie\u00dferhotel Minglers Sportalm<\/strong>
\nBrandseitweg 26 | A-6365 Kirchberg bei Kitzb\u00fchel
\nTel. +43 (0)5357 2778
\ninfo@hotel-sportalm.at | www.hotel-sportalm.at<\/a><\/p>\n<\/div>