Austria’s gastronomy on the upswing

In this country, people are energetic and know how to see crises as opportunities. This is impressively illustrated by the latest Falstaff restaurant guide: Last year, the 2,000 mark was exceeded for the first time, and this trend is continuing unabated.

We Austrians can look forward to a gastronomic diversity that only a few European countries can offer. In addition to breadth, however, quality is also crucial – and here, too, there are encouraging developments. Until now, the “Steirereck” and the “Amador” were the flagships for the highest level of enjoyment in the country, each scoring 100 points.
This year, however, another restaurant has joined the list: Martin Klein at “Ikarus Hangar-7” demonstrates a continuity and excellence that has been awarded the highest rating.

The ability to present a completely new menu every month (does that mean new menus?) and a completely new international style of cuisine is a testament to the highest level of craftsmanship. The service and the legendary wine cellar are also ideally equipped for these unique requirements. Congratulations on this outstanding achievement at world level!

Austrian cuisine is a mosaic of regional delicacies and international influences

Culinary diversity in Austria

Elsewhere in Austria, the gastronomy scene is also developing magnificently. One notable example is Steyr, a town located in the generally very lively gastronomic environment of Upper Austria.

They are celebrating Lukas Kapeller’s return to the stove. The outstanding chef had dedicated himself to the family business for several years before celebrating an impressive comeback as a chef and restaurant owner at the turn of the year. His new restaurant, which bears his name, marks the opening of the year for many: the atmosphere there is so upbeat, informal, personal and downright deliciously intimate. A contemporary interpretation of a first-class restaurant.

Vienna: there is also cause for celebration in the capital

On the one hand, there is a refreshing “Sommelière of the Year” and, on the other, a new blossoming of the traditional bar culture, which can even be observed in the outer districts. Friedrike Duhme’s wine list for “nineOfive” shows just how versatile a seemingly simple pizzeria can be. The drinks menu impresses with a selection of treasures from the region and further afield, as well as the elegant presentation of German vintners and wines from Champagne and the Loire Valley; all of which demonstrates an impressive sense of quality.

At the “Gasthaus Stern”, which is located far out in Simmering, the tradition of Viennese cuisine is preserved in an exemplary manner. Offal is celebrated here according to traditional recipes, while the classic Wiener Schnitzel is prepared with seriousness and elegance. This restaurant, despite its sophisticated location, impressively demonstrates how great Viennese cuisine is in its diversity.

Tradition meets innovation – Austria’s gastronomic landscape is flourishing

The wine bench – a culinary experience

Gerhard Fuchs has been at the helm of the restaurant Die Weinbank for years. He focuses on products from the region as well as from Friuli and Istria, which serve as the basis for finely tuned dishes inspired by the local area. The great wine pairing is led by Christian Zach.

Here, they are passionate about seasonal ingredients and incorporate them into their culinary creations, which are inspired by the year and its natural rhythms. The philosophy of the wine bank does not anchor regionality in nationality; consequently, the ambience presents a rich palette of dishes, not only from the local area, but also inspired by the flavors of Štajerska and Friuli-Venezia Giulia.

Before serving, the team carefully inquires about the guests’ appetite and any dietary restrictions or medical recommendations. The concept deliberately dispenses with a fixed menu. Instead, the availability of seasonal produce and what nature has to offer determine which fresh ingredients find their way into the kitchen every day. The result is a simple but honest kitchen.

The conviction to get the best out of the gifts of nature – be it products from gardens, local farmers, cattle breeders, hunters or gatherers – is something you simply have to accept. The taste of the food will confirm this anyway. The situation is similar with the wines. A wine accompaniment is suggested that supports the concept of the respective dish and perfectly complements the choice of wine.

Experience has shown that the “Zach’s Choice” wine accompaniment is particularly popular with guests, which is why it is offered as a standard option. This selection leaves room for exceptional and sophisticated wines that ultimately reflect the values and taste of the house. Enjoyment is always a conscious decision. In the “either-or” menu of the wine bank, there are two options for guests to choose from. It is recommended that you rely on your own intuition and the team’s expertise.

Culinary voyage of discovery: Austria offers more than just schnitzel and desserts

Conclusion

Austrian gastronomy is experiencing an impressive renaissance, driven by unshakeable optimism and remarkable innovative strength. Despite the many challenges facing the industry, the past year has impressively demonstrated the diversity and high quality of culinary offerings in Austria. The Falstaff Restaurant Guide, which lists over 2,000 restaurants for the first time, underlines this trend.

Top restaurants such as the “Steirereck”, the “Amador” and the new “Ikarus Hangar-7” set standards in terms of culinary excellence with their top ratings. In addition, cities such as Steyr and Vienna are proving that the Austrian gastronomy scene is more lively and diverse than ever with impressive comebacks and the cultivation of traditional bar culture.