Gourmet recipes from the Hotel Mirabell kitchen in Hafling

Easily prepare the Mirabell delicacies at home

Did you enjoy our restaurant? It really is our pleasure to share some of our kitchen secrets with you. If you would like to, you could let the flavours and delights you tasted at the Mirabell melt on your tongue once again by cooking our gourmet dishes at home. It's really quite simple...

Creamy spinach risotto with prawns

Ingredients for 4 people:

  • 200 round grain rice (riso vialone nano)
  • 1 onion
  • 50 ml olive oil
  • 40 g butter
  • 100 ml Prosecco
  • 1 litre vegetable stock
  • 400 g prawns
  • 200 g fresh spinach

For the seasoning:

  • 2 tablespoons of garden herbs (parsley)
  • 50 g butter
  • 1 clove of garlic
  • 50 g Parmesan
  • Lemon peel
  • Freshly ground pepper


Peel the onion and chop finely. Heat the olive oil in a pan and braise the onions in it. Add the rice and cook until glassy and deglaze with the Prosecco. When the liquid has evaporated, gradually add the vegetable stock and stir continually. Allow the rice to be only slightly covered by the vegetable stock. Fry the peeled prawns, garlic and lemon peel in a pan and season. When the rice is almost cooked, that is "al dente", add the shrimps. Wash the fresh spinach, chop and add at the end. Refine with the cold butter and Parmesan, season with salt and pepper and serve immediately!

Have fun cooking at home and we wish you luck!

Cream of celeriac soup with pheasant dumplings

Ingredients for the cream of celery soup:

  • 1 medium celeriac bulb
  • 1 small onion
  • 1 leek (only the white part)
  • 1 litre of chicken stock
  • 1/8 litre of cream
  • 1 tablespoon of whipped cream
  • Salt, pepper
  • 1 tablespoon of butter
  • Chives

Ingredients for the pheasant dumplings:

  • 100 g butter
  • 2 egg yolks
  • 1 egg
  • 75 g white breadcrumbs (with crust)
  • 75 g pheasant breast meat, finely pureed, without tendons
  • Salt, pepper, nutmeg
  • A splash of cognac and Madeira wine

Preparation of the cream of celeriac soup:

Clean and brush the celeriac with water then peel and cut into pieces. Cut the washed onion and leek into rings and braise lightly in butter trying not to lose the colour. Add the celeriac and allow to braise for a short while before adding the chicken stock until everything is soft. The soup can now be finely pureed in a blender and put back on the stove again. Add the cream, season to taste with salt and pepper and heat everything once again while gently stirring in the whipped cream.

Preparation of the pheasant dumplings:

Beat the butter, egg yolk and egg until light and fluffy and gently stir in the pheasant meat. Add the breadcrumbs and season with the remaining ingredients. Leave the mixture to settle in the refrigerator for one hour before forming small dumplings in the hand. Add the dumplings to salted boiling water and cook for 10 minutes.


The soup is served in pre-heated soup dishes and served with the dumplings. Decorate with a sprinkling of chives.

Souffléed cheese dumplings in phyllo pastry on creamed spinach

Ingredients for 10 people:

  • 500 g white bread cut into small cubes
  • 200 g mature cow's cheese cut into cubes
  • 50 g gorgonzola cut into cubes
  • Salt and pepper
  • Olive oil
  • 50 g shallots, finely chopped
  • 4 whole eggs
  • 6 egg whites
  • 10 pieces of round phyllo pastry, approx. 10cm


Mix the bread and cheeses together well. Sweat the shallots with a little oil and add to the mixture. Add the whole eggs and salt and pepper. Beat the egg whites until fluffy and gently fold in to the mix. Grease 10 souflée dishes well, carefully place the pastry in the dishes and add the dumpling mix until ¾ full. Pre-heat the oven to 180 degrees and bake for 10 minutes. Can be served with creamed spinach or steamed cabbage.

Chestnut mousse


  • 2 sheets of gelatin
  • 50 g white chocolate (couverture)
  • 1 egg
  • 2 egg yolks
  • 50 g sugar
  • 1 sachet vanilla sugar
  • 2 tablespoon rum
  • 200 g chestnut puree
  • 200 ml cream, whipped


Soak the gelatin in plenty of cold water. Finely chop the chocolate and put it in a steel bowl and place the bowl over hot water and stir the chocolate continually (using a spoon), allowing it to melt. Beat the egg, the egg yolks, sugar and vanilla sugar in a bowl placed over hot water and stir until cool. Put the gelatin in a bowl over hot water and melt together with the rum. Take the melted chocolate and the gelatin and fold them into the egg mix until creamy. Then mix in the chestnut puree. Finally, fold in the whipped cream. Put the mousse in suitable dishes, cover and cool for 2 hours.

Tips and recommendations

  • Instead of raw egg yolks, you can also use pasteurised egg yolks.
  • To serve, take a table spoon and dip it in hot water before taking a scoop out of the mousse and serve on a cold plate.
  • Decorate with fresh fruit or chocolate sauce.
  • Instead of rum, take Grand Marnier, Cointreau, cherry brandy or creme de cacao. Chestnut puree is available to in shops or you can also prepare it yourself.

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