“The world on your spoon”: Innsbruck street food now also as a cookbook
Georg Waldmüller and Martin Schümberg (from left) invite you on a culinary journey in their cookbook.
© TARGET GROUP / Franz Oss
Innsbruck – What does a climate and glacier researcher and an architect do when they want to start a new career? You are converting a Dutch cargo bike into a gourmet kitchen: That is the story of Martin Schümberg (37) and Georg Waldmüller (33). The committed amateur chefs put themselves together in 2017 and actually wanted to open their own bistro in Innsbruck. “We already had everything under one roof, the old jobs had been quit,” Waldmüller remembers the start-up phase. But things turned out differently, the lease for the targeted restaurant was placed and an alternative was needed.
That is created Forage cutter, an Innsbruck gourmet are already part of the cityscape. With him, the scooped dishes, which are pre-produced in the own kitchen on Ing.-Etzel-Straße, are delivered to the customer on Franziskanerplatz. The offer is based on the motto “The whole world on your spoon”, from Syrian lentil soup to Indian chickpea curry. With a second cutter, the food pioneers are present in the inner courtyard of the old main post office in Maximilianstrasse for a few months.
Lots of taste in the glass: Martin Schümberg (left) and Georg Waldmüller are the captains behind the Innsbruck feed cutter.
© Rita Falk / Tiroler Tageszeitung
➢ Awarded by Falstaff: The gourmet magazine Falstaff addressed the topic of street food for the first time in 2021. “Street Kitchen is on the rise and invites you to take an uncomplicated journey of discovery. The growing variety meets the taste of the enjoyment community, ”argues Falstaff editor Wolfgang M. Rosam. This trend is a collision between two worlds that originally knew little about each other. On the one hand, there is the desire for uncomplicated, fast cuisine without the rules of classic gastronomy. And on the other hand, the longing for a high-quality offer at an international level. The industry calls it “easy eat”.
To do justice to this development, Falstaff has one digital instructions released. The basis for the ratings of the individual providers were 20,000 votes from the Falstaff community. The Innsbruck feed cutter took first place in Tyrol. 94 out of 100 possible points were achieved. The smokery (Wattens), the Jati (Sölden) and the burger restaurant Ludwig (Innsbruck) rank tied in second place.
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➢ With passion and authenticity: “It was a really nice surprise,” both Waldmüller and Schümberg agree. And recognition that is good. A lot of energy has flowed into the cutter in recent years. It would not have been possible without passion. “I think it’s going so well has to do with the fact that we really enjoy doing it. Then it will be fine too, ”says Waldmüller.
It is very important toümberg and Waldmüller that the dishes in Innsbruck, regardless of whether they come from Israeli, Italian or local cuisine, are as authentic as possible. “In the beginning the curry was really very spicy,” they both have to grin. You had to get a little closer to the guests. But only a little. “Fortunately, we have a very closed audience with us at the feed cutter,” says Martin Schümberg. And in terms of quality? “We always cook fresh with good ingredients. We don’t have a soup cube. “
Climate neutral: out and about with the culinary bike in Innsbruck.
© Rita Falk / Tiroler Tageszeitung
Tips and recipes from the “cutter captains” in book form
For the first time, Schümberg and Waldmüller have recorded their motto of the culinary world tour in book form: “The world on your spoon” (published on November 5th by the target group, available from Tyrol around 29 euros) contains around 60 recipes – broken down by continent.
The “feed cutter” recipes are now also available in the cookbook.
© TARGET GROUP
These include all the classic feeders such as soups, curries and phos, but also freshwater bouillabaisse and desserts that cannot be offered at the stand. In addition, vegetarians and vegans as well as meat eaters get their money’s worth. Inspiration was provided by both trips, especially to Asia, as well as the parents’ kitchen, say the “Kutter captains”.
Menu from the feed cutter repertoire:
💡 Tip from the pros: Dare to season! Should a mistake occur, you have learned something new for the next time.
🍴 Nepalese cucumber salad with peanuts and coriander