Hotel Gasthof Blaue Quelle
Erl
+43 5373 8128
info@blauequelle.atGasthof Blaue Quelle - Erl
Several years ago, the Blaue Quelle was able to secure initially one and, over the course of its history, two toques from Gault Millau. Also, in the current year, Alexander Struth, a gastronome at heart, has maintained the level of 2 toques. This is his story:
"My education began at the Hotel Management School Villa Blanka in Innsbruck, which I completed with a diploma in 1989. In the same year, I worked during the winter season at Almhof Schneider in Lech, where I expanded my knowledge in wine service. From May to October 1990, I worked as a steward on a private yacht, moving between the USA and the Caribbean. In the winter season of 1990, I started working in the Klösterle/Almhof Schneider restaurant in wine service, and in 1991, I worked for the first time in this establishment as a chef. In the summer of 1991, I was hired in the kitchen of the Hotel Gasthof Blaue Quelle in Erl. In 1998, my wife Gaby and I took over this family business. From 1998 to 2006, I not only worked as a chef but also operated a cocktail bar in the house. From 2006, I focused on more ambitious cooking, and in 2016, we achieved our first toque. Since 2019, we have been running a 2-toque restaurant!
After Villa Blanka Hotel Management School, my interest was solely in service. I only entered the profession of a chef through my wife Gaby, who was already working in the family business at that time. Most of my knowledge in the kitchen I acquired and expanded on my own in the following years through various specialized books.
My professional vision: With my passion for quality, I aim for the absolute delight of the palate!"
-- Alexander Struth
Creative specialties with Tyrolean roots. Hearty dishes and elegant specialties emerge from our kitchen using the finest regional products with attention to detail. Tyrolean treats, refined Austrian dishes, as well as exotic creations, are freshly prepared daily, and new items are continually created. A selection of these can be found on the constantly changing daily menu or in the popular surprise menus. Fish dishes from trout or char from clear spring water are also highlights of the menu. Wine enthusiasts will find current vintages in our extensive wine book, as well as rarities from top Austrian winemakers and a careful selection of international wines. An impressive number of exquisite brandies and spirits complement this offering. The cozy ambiance of our two non-smoking lounges and our garden in the summer months invite you to enjoy and linger.
In addition to the 2 toques, 2 Falstaff forks and the award "Host of the Year 2017" are among the outstanding achievements of the Hotel Gasthof Blaue Quelle and its chef, Alexander Struth.
Closed: Monday and Tuesday
"My education began at the Hotel Management School Villa Blanka in Innsbruck, which I completed with a diploma in 1989. In the same year, I worked during the winter season at Almhof Schneider in Lech, where I expanded my knowledge in wine service. From May to October 1990, I worked as a steward on a private yacht, moving between the USA and the Caribbean. In the winter season of 1990, I started working in the Klösterle/Almhof Schneider restaurant in wine service, and in 1991, I worked for the first time in this establishment as a chef. In the summer of 1991, I was hired in the kitchen of the Hotel Gasthof Blaue Quelle in Erl. In 1998, my wife Gaby and I took over this family business. From 1998 to 2006, I not only worked as a chef but also operated a cocktail bar in the house. From 2006, I focused on more ambitious cooking, and in 2016, we achieved our first toque. Since 2019, we have been running a 2-toque restaurant!
After Villa Blanka Hotel Management School, my interest was solely in service. I only entered the profession of a chef through my wife Gaby, who was already working in the family business at that time. Most of my knowledge in the kitchen I acquired and expanded on my own in the following years through various specialized books.
My professional vision: With my passion for quality, I aim for the absolute delight of the palate!"
-- Alexander Struth
Creative specialties with Tyrolean roots. Hearty dishes and elegant specialties emerge from our kitchen using the finest regional products with attention to detail. Tyrolean treats, refined Austrian dishes, as well as exotic creations, are freshly prepared daily, and new items are continually created. A selection of these can be found on the constantly changing daily menu or in the popular surprise menus. Fish dishes from trout or char from clear spring water are also highlights of the menu. Wine enthusiasts will find current vintages in our extensive wine book, as well as rarities from top Austrian winemakers and a careful selection of international wines. An impressive number of exquisite brandies and spirits complement this offering. The cozy ambiance of our two non-smoking lounges and our garden in the summer months invite you to enjoy and linger.
In addition to the 2 toques, 2 Falstaff forks and the award "Host of the Year 2017" are among the outstanding achievements of the Hotel Gasthof Blaue Quelle and its chef, Alexander Struth.
Closed: Monday and Tuesday
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