PASSION STORIES No. 2 13 NEWS Triad Guesthouse Gourmet Restaurant Hubert Wallner Hall of Fame Kolms Lodges Artis by Philipp Dyczek Mühltalhof It’s slowly becoming a cherished annual tradition for a JRE to garner the “Chef of the Year” title. In 2024, it is Vitus Winkler (Sonnhof) who has been honored by Bertelsmann Publishing, and not just for his cooking virtuosity with herbs. Additionally, there were two other awards: Sonja Rauch (Geschwister Rauch) as “Sommelière of the Year,” whilst Melanie and Jürgen Csencsits celebrated their establishment being named “Inn of the Year.” Jaimy Reisinger, named “Pastry Chef of the Year 2023” by Rolling Pin, now guarantees one of the most creative dessert experiences on Wörthersee, offering menu finales that aren’t always sweet, sometimes even venturing into savory nuances. Christoph Gusenleitner, as the new Head Sommelier, ensures perfect wine pairings. hubertwallner.com Good news for foodies in Graz: A contemplated relocation is now literally off the table, with the creative master of global flavors and nuances deciding to remain in his downtown restaurant. As a consequence, this UNESCO World Heritage city continues to feature one of Styria's most unique gourmet restaurants. restaurant-artis.com As of June 1, a very, very cozy new reason for a trip to the Bucklige Welt region: Veronika and Uwe Machreich have further enhanced their restaurant with the addition of 6 guest rooms (26 sqm from €115 per person) including private garden area. All featuring solid woods and local craftsmanship. The popular “Bed in the Meadow” rooms are still there, naturally, as is the inn-style atmosphere of the gourmet restaurant. triad-machreich.at Additions to the Roon Lodges on the Bärentrail hiking path in the Waldviertel, Lower Austria. The two new chalets out in the meadows are larger and more comfortable still, even boasting their own sauna. kolm.restaurant FUTURE Even for established chefs, the JRE world regularly makes unforgettable experiences possible: like cooking for VIP guests at a luxury hotel in the Maldives, or conjuring up culinary wonders in a penthouse pop-up at a bank in downtown Milan. Whether as the star guest at a legendary pasta press event near Naples, or like Klemens Schraml from “Rau,” presenting a “Sea & Forest” plate amidst the French culinary elite on the Atlantic coast, to name just a few. Such moments remain lifelong jewels in that treasure chest of fondest memories. Memories for chefs Lukas Kienbauer, Schärding (Lukas Restaurant) “Our greatest strengths definitely include passion, uncompromising quality and, last but not least, the individuality of each establishment, all linked through this incredibly broad network spanning the entire world!” Photo: Aixpix Photo: Tobi Rudig Photo: Günter Standl Photo: Iris Milisits Photo: Joerg Lehmann Photo: Bastian Knapp Photo: Tschinkersten Fotografie Photo: Manfred Lang Photo: Baumeister Gutstein Photo: R. Patti Photo: T. Gruber Vitus Winkler Melanie & Jürgen Csencsits After rocking the “Inn Lab” of “European Capital of Culture Bad Ischl & Salzkammergut” at the start of the year, Philip Rachinger continues to make waves in the Mühlviertel with his guest chef appearances and original pop-ups. And since the majority takeover in 2024, now officially as restaurant owner. The “Ois” restaurant remains amongst Austria’s most creative and simultaneously deeply rooted cuisines, freshly joined by Gregor Bernsteiner as sous-chef and Anton Karlhuber, contributing his wine expertise alongside Daniel Schicker. muehltalhof.at
RkJQdWJsaXNoZXIy NzA5MzY2