Hände rollen frischen Pastateig mit einem Nudelholz aus.

Food factory

Koch zerlegt Fleisch in moderner Küche, während im Hintergrund Kollegin kocht.

Alchemy in pans and pots

“Good cuisine is simple, but not easy to produce”says our chef Max Sampl. He cultivates a cuisine of simplicity that focuses on a few components on the plate, but impresses with the high quality of products and execution.

It’s a shame that you can’t see what is often delivered there: fearsomely sized zander, arm-length lake trout, whole saddles of veal for our Wiener Schnitzel, organic liver as big as a pillow, parts of Angus beef with names that sound like Kidney cones and Bat, or the cheeks of pastured pork, which become so wonderfully soft when braising that you don’t even need a knife.

Teller mit Ravioli, Pfifferlingen, grüner Sauce und essbaren Blüten in rosa Schale.

Depending on the season, whole towers of asparagus crates, crates of fragrant chanterelles or glowing green-purple artichokes make their way through the delivery vault into the kitchen and wait backstage to play a starring role on the plate.

Anyone who doesn’t feel like raving about the sensuality inherent in our food is lost to the world of sophistication. What is waiting to be processed in rectangular containers in the morning has already been refined into a perfectly coordinated dish during the lunch service. “Material” becomes – yes, what actually? Food for body, mind and soul, everyday culture, memories of earlier days, pure happiness? Alchemical processes, definitely.