Your browser is out of date. It may not display all features of this websites. We recommend to use one of these browsers or versions Mozila Firefox or Google Chrome

Connect
To Top

On top of the world

By: Reading Time: 2 Minutes

Up on the High Alpine Road in Hochgurgl, Austria, Basilius Praxmarer runs Top Mountain Crosspoint, a combination restaurant, toll station, motorcycle museum, and alpine train station. He and his team feed over 1,000 customers per day.

Wood, glass, and steel, garnished with a view of the Ötztal Alps: Top Mountain Crosspoint is a multifunctional, architecturally sophisticated building at 7,086 feet above sea level. Sweeping futuristically across the Ötztal alpine landscape, this 65,000-square-foot passageway between North and South Tyrol includes a first-rate restaurant with seating for 390, plus a wonderful 400-seat terrace with a spectacular view of the snow-covered peaks.

Europe’s highest motorcycle museum

combi oven production restaurant

Stylish restaurant with a view of the Ötztal Alpine landscape / Image: Alexander Maria Lohmann und Top Hotel Hochgurgl Betriebe GmbH

The heart and soul of the structure is the highest-elevation motorcycle museum in Europe, a 26,000-square-foot space featuring 270 vintage bikes by more than 100 manufacturers – enough to impress even non-motorcycle fans. Top Mountain Crosspoint also houses the bottom station of the Kirchenkarbahn gondola lift, as well as the new Timmelsjoch toll station. The Top Mountain Crosspoint restaurant serves straightforward, authentic Austrian and Italian food, as well as seasonal specialties from North and South Tyrol. Kleine Jause, Tiroler Marend, wood-fired oven pizza, organic steaks from the Ötztal butcher shop of Kuprian – it’s all homemade, handmade, and prepared with love using top-quality regional products.

Restaurant manager Basilius Praxmarer worked as a chef for years, and he knows what’s important in ski and alpine restaurants: “In winter, I have 7,000 potential customers out on the slopes, and they don’t have much time.” Even so, he and his 27 employees strive to offer the best-possible sit-down service as quickly as possible.

combi oven production restaurant

Praxmarer knows what’s important in ski and alpine restaurants.  / Image: Alexander Maria Lohmann und Top Hotel Hochgurgl Betriebe GmbH

“We do most of our business within a two-hour period,”

he explains. That’s one reason his kitchen crew uses Rational SelfCookingCenter units, which offer the option of overnight cooking for up to 1,000 customers. “We have two VarioCookingCenters and three  SelfCookingCenters,” Praxmarer says. And they need every bit of that cooking capacity: each day, up to 1,400 meals go across the pass, and not one of them is carry-out. “We use them for everything, from sous-vide to pasteurizing eggs. Rational equipment offers a huge advantage, because it’s extremely user-friendly, offers precise programs, and is certified to run overnight,” the restaurant manager says when asked about their reasons for purchasing.

At Top Mountain Crosspoint Restaurant, they’re on 24/7. They often start soups and different types of meat the evening before, leaving them to cook at low temperatures overnight until they reach the perfect degree of doneness. “For safety reasons, certified overnight cooking is absolutely essential when nobody’s around,” Praxmarer explains. That guarantee and Rational’s user-friendly technology help kitchen operations run smoothly, he says.

Leave a Reply

Your email address will not be published. Required fields are marked *

More in Chef's Life

  • The chef and his army

    They're young, they're ambitious, they know the sky's the limit. The Guerilla Chefs are a group united by a common attitude...

    Michaela KirschnerAugust 12, 2019
  • A quick guide to saving the world

    As any third-grader can probably tell you, the Earth is unique, and it’s a perfect place to live. So why wouldn’t...

    Michaela KirschnerJune 17, 2019
  • Rice, rice, baby

    Many know it as the warm drink from their local running sushi restaurant: Brian Polen and Brandon Doughan have reinvented the...

    Sissy Rabl - Rolling PinMay 31, 2019
  • HYPER, HYPER!

    Plant superstars and meat with storytelling: How food trends develop and what they say about us.

    Lucas Palm - Rolling PinApril 23, 2019
  • Working in Malmö

    Stronger together should probably be printed on the Swedish flag. Malmöers are calm and relaxed, and they approach every problem as...

    Kathrin Löffel - Rolling PinMarch 28, 2019
  • “We don’t want an image!”

    Surfing mega-waves with a finger in every pot – the guys at Salt & Silver refuse to be categorized, and they’re...

    Barbara E. EulerMarch 18, 2019
  • On the hunt for the tastiest plate

    Competitions for young chefs are popping up everywhere these days, to the point that it’s almost hard to keep track of...

    Michaela KirschnerMarch 11, 2019
  • Algorithmically delicious-How food pairing takes flavor to the next level

    Chocolate with onions? Strawberries on burgers? Bananas with wheat beer? Food pairing uses databases and molecular chemistry to create combinations that...

    Verena LugertMarch 4, 2019
  • My greatest mistake

    Even the greats of the industry don’t always do everything right. Here they tell you about their slip-ups and setbacks, what...

    Bernhard Leitner - Rolling PinFebruary 18, 2019