Dutch Chef Michiel Van den Berg takes the helm at Salzburgerstube in Zell am See, introducing Tirol to a bold new fusion of flavors.
Dutch top chef Michiel Van den Berg has taken over as the new head chef of the Salzburgerstube in Zell am See, inviting local palates to experience an entirely new spectrum of flavors. Also new to the team is Head Pastry Chef Daniel Sarközi, who joins Van den Berg in shaping an exciting, internationally inspired kitchen. A closer look:
Germknödel, yuzu, paprika cabbage, brown butter, matcha, Bladl (tyrolian dumplings): Austrian and Asian cuisines could hardly be more different. And yet, they complement each other remarkably well, as the ever-popular “fusion” style proves. It is precisely this approach that now sets the tone at the Salzburgerstube in the Hotel Salzburgerhof under Van den Berg’s culinary direction. The Dutch chef previously demonstrated his passion for fusion cuisine at “Fritz & Friedrich” in Obertauern. Now, at the helm of the Salzburgerstube kitchen, he showcases just how far creative combinations can go.
A fusion of worlds: “Grammelknödel”, Yuzu & more
Van den Berg’s cuisine tells the story of two distinct worlds, bringing together Alpine produce and the vibrant aromatic spectrum of Asia — not as a gimmick or provocation, but as a clear and consistent signature. His philosophy puts the natural flavor of each ingredient at the center, then reinterprets it through technique, acidity, umami, and texture.
This becomes evident from the very first course of the tasting menu: hamachi with ponzu, brown butter espuma, and spring onion, as well as a reinvented version of Grammelknödel with paprika cabbage and Italian lardo. Pinzgauer Bladl with sauerkraut anchor the menu in the region, while a yuzu sorbet with buttermilk–matcha espuma and caramelized puffed rice continues the culinary journey to the Far East.
“With passion, precision, and a refined sense for flavor, Michiel and his team create moments of pleasure that connect,” says Hotel Director Bettina Tiefenbacher.
With its fine wood carvings, traditional tiled stove, and a view into the enchanting garden, the Salzburgerstube provides the perfect setting for elevated cuisine – and a quiet stage for new ideas that speak for themselves.
A Sweet Finale with an International Story
Desserts are overseen by Daniel Sarközi, who has taken on the role of Head Pastry Chef after years in renowned international establishments. His career has taken him to China, Hotel National Zermatt in Switzerland, Palazzo Parisio in Malta, Guadeloupe, and several top Austrian venues.
Under Sarközi, house-made desserts remain a hallmark of the restaurant, now enriched with greater depth -incorporating techniques and flavors that go beyond classic hotel patisserie while staying true to their roots.
