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The scent of Asia in ADAPURA Wagrain

ADASIA, the restaurant with a Far Eastern ambience

The taste of Asia is as varied and colourful as its spices and aromas. Turmeric, curry, coriander, ginger, lemongrass, sesame - they characterise the fine touches in Far Eastern cooking. In ADASIA, the Asian style Restaurant in Hotel ADAPURA in Wagrain, you can truly enjoy the light dishes of Asia. Freshly prepared in showcooking, you'll experience the unique fragrances of the largest continent in the world. Chic and designed with a certain lightness, you'll rediscover stylish typical elements in our Asian restaurant ADASIA: Flowers, wood and bamboo combine to form decorative individual pieces such as vases and landscape paintings. New and refreshing, the concept exudes an air of modernity.

The dishes in our ADASIA enchant with their sweet-and-sour, hot and mild takes. Our chefs in ADAPURA Wagrain let you dip into the best spices from the Far East. Rice, glass noodles and soy sprouts with high-quality meat and crisply cooked vegetables are served up with beautiful details. You can pick from your favourite Asian starters and desserts at the buffet. Asian Style in Salzburgerland.

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Exotic AsiaAsian Style in Wagrain
Take your timeRestaurant Adasia

Exotic Asia

The wonderful, exotic world of Asia is at your feet in our Restaurant ADASIA in Wagrain. Below we briefly present you with a few hotspots which we inevitably associate with Asia:

Rice is also called "Oryza" or in China "dàmi". It is a staple food in Asia and the livelihood of many of the continent's inhabitants. In China, annual per head consumption is about 10 kg. Rice was domesticated in China about 8,200 years ago - whereby it is assumed that the plant already existed earlier. From China, rice was then spread across Southeast Asia and India. It was brought to West Europe by the Arabs. These days, rice bought in Austria and Germany is more likely to come from the rice export world champion Thailand. Rice is seen as a symbol of fertility - thus also the custom of throwing rice over bridal couples.

We Europeans always associate lychees with a visit to an Asian restaurant. In our ADASIA in Hotel ADAPURA in Wagrain, the lychee - the exotic South Chinese fruit - is also a popular ingredient. In its homeland, the fruit is also known as the fruit of love. It is an millennia-old garden fruit and grows on trees. Lychees have a high content of vitamin C. Lychees add that extra touch to sauces and are also a popular addition to fruit salads.

Asian cuisine is characterised by a bouquet of spices. Cayenne pepper is one of them. Yet it has nothing to do with pepper. It is ground chilli peppers. Rule of thumb: the smaller the pepper the hotter, and the greener the milder. Hildegard von of Bingen's "The spice of life", galangal, is a true all-rounder. The Southeast Asian root is also used in natural medicine. Galangal is hot, sweet and bitter all at once. It is ideal for refining Asian dishes. Or star anise (Chinese anise), which we associate more with Christmas baking: Asians like to use it for hearty dishes and value it as a spice and medical plant since centuries.