It is said that running is our actual national sport – and the discipline in which no one can hold a candle to us. In fact, the prospects were rosier before, and they are also for the catering industry Challenges more diverse become. But it wouldn’t be Austria if we didn’t roll up our sleeves behind the facade of cultivated doom and gloom and secretly, quietly and quietly really step on the gas would. In this country, people get involved and understand it, Crises are always also opportunities to interpret. This is what the Falstaff Restaurant Guide now shows in an impressive way: last year the 2,000 mark of listed restaurants was broken for the first time, and this one Trend continues unabated.
We can talk about ourselves gastronomic quality We are looking forward to a breadth that not many European countries can boast of. As is well known, the tip is just as important as the width – and there is also an encouraging development there. There have been two so far: “Steirereck” and “Amador”. 100 point restaurants The standard-bearers of the highest enjoyment in the country, another one has been added this year: Martin Klein shows in a way in the “Ikarus Hangar-7”. Consistency and excellencewhich we simply use with the Top grade had to evaluate. Every month a completely new menu, a completely new style of cuisine international best level Cooking – that is craftsmanship at its finest. Also the service and that legendary wine cellars are ideally equipped for these unique requirements. Congratulations on a world-class team effort!
Things are going wonderfully elsewhere too. Steyr, for example – in Upper Austria, which is generally so vital in terms of gastronomy – is allowed to return Lukas Kapellers celebrate at the stove. The exceptional chef dedicated himself to his father’s business for a few years before taking over at the turn of the year brilliant resurrection as a chef and restaurant operator. The new restaurant named after him is the one for us Opening of the year: It’s so lively, so relaxed, personal, almost intimately delicious that we can’t wait to experience even more contemporary interpretations of really good restaurants.
And in the capital? We’re looking forward to a refreshing one Sommelier of the Jahres – and about traditional pub culture, which also flourishes in the outskirts. With the wine list for the “nineOfive”, Friedrike Duhme shows how one can be mistaken in a seemingly simple pizzeria. What the young German is doing Appreciate from near and far has brought together how German winemakers, but also Champagne and the Loire are allowed to shine, how elegantly they play between celebrated natural winemakers and rare treasures real drive. And the “Gasthaus Stern”, far out in Simmering, is ours Beisl of the year. A real model company that… Tradition of Viennese cuisine celebrates the innards according to all the rules of the art, and therefore prepares the good old Wiener Schnitzel not just on the side, but with seriousness and elegance, and at a nominally difficult address shows how universally great Viennese cuisine is.
We, and hopefully you too, dear gourmet community, are very happy about such boisterous signs of life from the scene. And we immodestly wish we had more of it!
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