Home / Kitchen & Cellar
Few ingredients, one cellar
The menu changes six times a year and the cellar begins in Austria. Here you will find the menus, the work with the farms, and the way the wine is poured.
The kitchen
Chosen well, cooked exactly
The menu changes six times a year, by the season rather than the calendar. Our chef works with thirty-three farms from the Marchfeld, the Weinviertel, the Waldviertel and the Neusiedler See. The asparagus that carries three courses in spring arrives on the day it is cut.
Technique stays in the background. Stocks reduced for hours, fish cooked to the degree, vegetables of the season we barely touch. If a dish needs an explanation, it usually comes off the menu.
“The difficult part is not adding. The difficult part is taking away and still having a dish.”
The cellar
Austria first, then the neighbours
The cellar lies in the vault beneath the house, where the temperature holds itself at twelve degrees. We gave ourselves one rule: tell Austria first, and only then look across the border.
Riesling from the Wachau terraces, Grüner Veltliner from the Kamptal in vertical, Blaufränkisch from the Leithaberg, Zweigelt from the Burgenland, Ausbruch from Rust. Beside them, wines from South Tyrol, Friuli, Hungary and Moravia.
For guests without alcohol we keep a second list: cold extracts of herbs from our own garden, unfermented grape juices, seasonal kombucha and a non-alcoholic vermouth from the house.