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My superhero’s name is Dad

It all began in 1956 with an advertising campaign: “Being a father is often a plague, so he lives high on Father’s Day”. The advertising manager of a shirt company wanted to boost sales with this unique campaign and at the same time invented male Mother’s Day in Austria. Wives and children should think of their father with loving attention, but above all with gifts.

Since then, Father’s Day has been increasingly perceived. The recognition by the father and his confrontation with him is enormously important for children. Men do not see their task as father limited to having fun with the children for one hour on weekends, but stand for the role of a modern father who actively participates in the education and care of the offspring every day.

We at SPA RESORT STYRIA find that fathers are simply wonderful, or as the German band Apollo 3 so aptly puts it in a lyric: “You have what it takes to be a superhero! I believe in you like you believe in me! You know I’ll never let you down! I believe in you.

Our chef Martin Maierhofer honours the heroes of everyday life with his “Beef Tartare für echte Väter. In this spirit to all dads of the world: Happy Father’s Day!

 

Beef Tartar for Real Fathers – Superheroes

Beef Tartar:

  • 4 tsp finely chopped capers
  • 4 tsp finely chopped pickles
  • 4 teaspoons finely chopped onion
  • 2 teaspoons finely chopped parsley
  • 300 g beef fillet (finely chopped)
  • 1 teaspoon Fischerrauer mustard (regional)
  • 1 tsp Fischerrauer Dijon mustard (regional)
  • 4 tsp ketchup
  • 2 teaspoons anchovy paste or a small anchovy fillet
  • 2 tbsp Worcester sauce
  • 2 cl cognac
  • 1 tbsp olive oil
  • 4 splashes of Tabasco
  • salt, pepper and paprika powder for seasoning

 

Preparation:
Mix all ingredients with sauces and spices. Finally add the minced beef fillet and mix well – the tartare is ready!

 

Onion cream:

  • 2 white vegetable onions
  • 2 tbsp vegetable oil
  • 1/8 l cream
  • salt, pepper

 

Preparation of onion cream:
For the onion cream, peel and chop the onions, roast in vegetable oil until golden brown, deglaze with a dash of cream and cook until soft. Mix finely and pass through a sieve, season to taste with salt and pepper.

 

Serve:
When serving, refine the plate with fresh asparagus, radish, pea cress and nut rusk.

 

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