In a bold culinary journey in the Austrian Alps, renowned Chef Cândida Batista transforms the region into a stage for the vibrant flavors of Brazil. This press release is not just about food; it’s an explosion of flavors that challenge expectations and redefine international cuisine, providing a gastronomic experience that goes beyond conventional boundaries!
This winter season in Obertauern, Austria, Cândida leads a culinary revolution. As the name suggests, it’s all about a sincere desire for pleasure. Upon entering the venue, you’ll feel like you’re wandering amidst old wood, fine fabrics, and the modern alpine lifestyle. Above all, we offer culinary delights with a pleasure factor: refined cuisine by Cândida Batista with delicious alpine specialties with a Brazilian fusion twist.
A stay in Obertauern during winter will warm your heart. A place where everything comes from the heart, combining lifestyle with genuine hospitality and cuisine with explosive flavors.
The tradition of hunting reaches an epic level as Cândida transforms each piece of hunted deer into a culinary masterpiece. “From the hunted deer, I prepare burgers with red cabbage coleslaw, a traditional stew (goulash), and the loin with cassava ‘knödl.’ Additionally, we produce homemade salami,” comments Chef Batista.
Cândida’s Highlights in the Alps: A Culinary Odyssey!
Churros with Dulce de Leche at Heights:
Imagine savoring warm churros bathed in Brazilian dulce de leche while the Austrian mountains witness the fusion of culinary traditions.
Rib with Watercress: A Dance of Tropical and Alpine Flavors:
The succulent and seasoned rib dances with the freshness of watercress, creating a symphony of flavors that elevate the culinary experience to new heights.
Açaí Sorbet: A Refreshing Explosion amid Winter:
The açaí sorbet brings a refreshing explosion from the Amazon jungle, causing a storm of flavors that challenges the seasons.
Moqueca with Dendê:
Exuberant moqueca with dendê takes diners on a journey of unparalleled flavors.
Filet with Cashew Nut Farofa:
The delicately prepared filet is complemented by a cashew nut farofa, creating an explosion of textures and flavors that defy culinary norms.
“My mission is to go beyond just cooking; it’s to create a culinary experience that honors tradition, respects nature, and offers authenticity that transcends borders,” says the Chef. Each dish served at Cândida’s table is a tribute to respect for tradition, nature, and the authentic taste of the Alps. By redefining the meaning of bringing local authenticity to the global scene, Cândida Batista stands out as a visionary leader in the international culinary scene.
Hunters have the responsibility to maintain the area in suitable conditions, deciding which animal to hunt based on criteria such as age and whether they have procreated. This involves not random killing but a careful and respectful process. “In choosing the dishes, I seek to represent the local cuisine in the best possible way, honoring every part of the animal,” concludes the Chef. Cândida, in her quest for respect and authenticity, carefully selects dishes that capture the essence of local Alpine cuisine.
