Sweet, salty, sweet and bitter - those are the four flavours which our tongues can distinguish between - add to this some 4,000 scents which we can smell with our nose!

Our human organ of smell beats the palate by the proverbial “nose”. The nose can distinguish between up to 4,000 different scents. Andreas Mayer, award-winning chef at the Restaurant Mayer’s at Schloss Prielau in Zell am See (Salzburg/Austria), has made this fact his mission and developed an aroma menu, which will provide gourmets with a special experience. A total of 120 perfume-essences, which reflect the core character of the individual dishes allow for a unique olfactory sensation. Mayer’ perfumes have names such as crustaceans, goose liver, wild mushrooms, pepper, parsley and pork belly.