Sushi in Salzburg: meet the chef creating seafood specialties in the Austrian Alps
Laos-born chef Alexis Savanx is combining Japanese flair with regional fish and local produce to create a unique culinary experience in the heart of the mountains.
The striking Austrian Alps are a true playground for thrill seekers, offering a variety of outdoor pursuits all year round – from hiking and biking in the summer to skiing and snowboarding in the winter. And the region’s traditional Alpine cuisine – which generally revolves around hearty dishes such as käsespätzle (pasta, cheese and onions), Tiroler gröstl (bacon, onion and potato fry-up) and Wiener schnitzel (veal escalope) – is absolutely key for fuelling these high-octane adventures.
However, innovative chefs are increasingly putting their own spin on Austrian mountain food. Enter Alexis Savanx, sushi master at Das Edelweiss Salzburg Mountain Resort. At the hotel’s on-site sushi bar, Kork & Gloria, Savanx uses the freshest local produce to create innovative sushi dishes, from delicate nigiri to colourful maki – all designed to pair perfectly with the extensive selection of wines on offer. So how exactly does a Laos-born chef end up creating a locally sourced sushi menu in the mountains of Salzburg?
Tell us about your culinary background.
I was born in Laos and started my culinary career in the United States, where I learned the ropes of Japanese cuisine at a restaurant in Seattle, working under a serious Japanese master chef. In 2017, I moved to Europe and worked in France and Switzerland, with a short stint in England.
Why did you choose to settle in Austria?
It actually came about by chance. I was out of work for almost two years due to the COVID-19 pandemic, so last year when I saw the ad online for a chef at Das Edelweiss, I figured I might as well send in my CV! When they offered me the job, I accepted right away and came to Austria to start working at the resort in February 2021. I’ve loved it ever since. The scenery, the people and the hotel are all absolutely beautiful and our team are always supporting one another.
What dishes do you serve?
We run a pop-up sushi bar in the hotels' lobby area each day, and then in the evenings we serve sushi from our wine bar, Kork & Gloria - so we serve a lot of sushi! We offer a wide variety of dishes, from poke bowls and salads to sashimi and nigiri, best enjoyed with a glass of Austrian wine or sake of course. Everything is made with local, seasonal produce and imbued with Asian fusion flavours – that’s my specialty.
In a way, do you think you’re helping to reinvent Austrian mountain cuisine?
Most mountain resorts in Austria serve only the traditional Alpine food, so sushi is really new in this part of the country. In fact, I think we’re the first restaurant in the Grossarltal region to serve Japanese food and customers really appreciate that – some of them even suggest new flavour combinations for us to explore.
Fresh fish isn't something most people associate with the Alps – where do you source your produce?
Almost all of our ingredients come from the Grossarltal region in western central Austria. Arler Fischzucht supplies us with freshwater produce such as trout, Alpine salmon, saibling (char), while our caviar and our oysters come from the fish traders Grüll in the Salzburg town of Grödig. We also work with Gut Grub & Schiedstein for eggs, milk and cheese; Bio-Hofkäserei Mitterhub for sheep products including cheese and yoghurt; and Grossarler Genuss for meats such as dry-aged steak and cold cuts. Plus, we source seasonal vegetables from farms all around the Salzburg area. We’ve built really strong relationships with local farmers and producers and some are so friendly that I often just drop by for a chat – even on my days off!
What are some of your favourite restaurants in the wider Salzburg area?
Döllerers Wirtshaus, Restaurant Ikarus and SENNS.Restaurant are some of the best fine-dining restaurants in the region and they have multiple Michelin stars and Gault & Millau toques to show for it. I really like how the chefs at these places work with their ingredients and put an international spin on Austrian cuisine. I suppose in a way we’re all working towards the same goal – using our expertise to elevate a cuisine we love to new levels.
Alexis’s top three Austrian dishes
Though I work with sushi, I still absolutely love traditional Austrian food and Das Edelweiss Mountain Resort serves some of the best renditions in town. Try these three dishes at the resort’s lobby, terrace or spa bistro.
1. Wiener schnitzel
A hallmark of Viennese cuisine, this is a veal escalope that’s pounded thin, lightly breaded, and then pan-fried until golden. It’s usually served alongside warm potato salad.
2. Käsespätzle
This dish is composed of noodle-like spätzle (egg dumplings), mature Gruyere cheese and caramelised onions. Essentially an Austrian take on mac and cheese, it’s the ultimate comfort food.
3. Kaiserschmarrn
Named after the 19th-century Austrian emperor (kaiser) Franz Joseph I, this light, fluffy pancake is served shredded and sprinkled with powdered sugar. You can enjoy it as a light lunch or as dessert.
For more information, visit edelweiss-grossarl.com
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