the restaurant”four seasons“The four-star hotel Schlosspark Mauerbach on the outskirts of Vienna has a new chef. Thomas Wolfharter It aims to bring a breath of fresh air and culinary innovation to the restaurant of the Wienerwald Resort, which has acquired two toques from Gault & Millau. With 20 years of experience in restaurants like »dombisl«,»Amarantes“And Pailais Coburg brings with it a lot of accumulated knowledge and an established culinary style that he would like to continue into the future.
“Courage to Simplicity”
Thomas Wolfharter He cooks according to the motto “the courage to be simple” – his gourmet kitchen is distinguished by its simplicity. During his years working in a variety of restaurants, he collected a lot of taste impressions and used his expertise to create a unique menu. He likes to serve his guests classics of Austrian cuisine prepared with Regional Components which one knows. The well-known combinations of flavors, which one has not eaten since childhood, form the basis of his dishes.
Regional ingredients should be refined in terms of taste and therefore better going fetch. Soups and superfoods from Vienna Woods and Waldviertel will also be part of the menu in the future. The tranquility and strength of the forest that inspired the resort concept should also be in cooking be integrated.
Highlights of the new menu (from October 4, 2021):
- Beef tartare with avocado, eggplant and toasted bread
- Trout with cucumber, with chives oil and salted lemon
- Danube meat cooked with artichokes, Swiss chard and taggiasca olives
- Arctic Char on beetroot lentils, spinach and bay leaves
- Plum Tart with Almonds, Rum and Powder
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