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Cooking course #cookinghanslmann

16.10.2026 / 12:00- 20:00 (Further dates)
Steinbach am Attersee, Hanslmann
Ausstellung, Markt, Messe, Vergnügungsveranstaltung, Kunstausstellung, Kunstmarkt, Sonstige Vergnügungsveranstaltung

On #cookinghanslmann, Gina Brandlmayr and Alexi Pelekanos cook together with the participants. The focus is on simple, mostly vegetarian dishes, as well as recipes that can be recreated at home.

The cooking class focuses on simple dishes from the Hanslmann kitchen. Among other things, participants will prepare porridge, crispbread, antipasti, condiments, sautéed, roasted, and pickled vegetables, salads, homemade sauces, flatbreads, sautéed tomatoes, caramelized sesame crunch with Greek yogurt and roasted fruits, various sheep’s milk cheese variations, and stuffed tomatoes, also known as gemista.

At the end, all participants gather around the long table to enjoy a meal together.

Schedule:
12:00 p.m.: Group lunch
Followed by: Cooking session
6:30 p.m.: Group dinner

Individual cooking classes can also be arranged.

Hanslmann

Unterroith 1, 4853 Steinbach am Attersee

Phone+43 7663 302
mobile+43 664 2138358
E-Mailinfo@hanslmann.at
Webwww.hanslmann.at


Legal contact information
Gina Brandlmayr (Hanslmann)
Regina Brandlmayr
Unterroith 1
AT-4853 Steinbach am Attersee
info@hanslmann.at
http://www.hanslmann.at

Vertretungsverhältnisse:
Frühstückspension Hanslmann
Regina Brandlmayr
Unterroith 1
4853 Steinbach am Attersee

Tel.: +43 664 2438358
E-Mail: info@hanslmann.at
www.hanslmann.at

We speak the following languages

German
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Hanslmann

Unterroith 1, 4853 Steinbach am Attersee

Phone +43 7663 302
E-Mailinfo@hanslmann.at
Webhttp://www.hanslmann.at

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General price information

Cooking Hanslmann: € 160,00
Package (incl. 2 nights with breakfast, per person in a double room): € 340.00
Wine accompaniment: + € 40,00
Hanslmann: Unterroith 1, 4853 Steinbach am Attersee
Reservation: info@hanslmann.at

  • Suitable for seniors
  • Suitable for single travelers
  • Suitable for friends
  • Suitable for couples

Please get in touch for more information.

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