Gastrosophic summer

“Eating – as if not: as if it did not matter; as if the who, what, when and how were not relevant; eating in passing, in between, because needs must, without rhyme or reason; without any sense of what you are doing to yourself; what you are doing to the animals, the forests, the fields and the rivers. Eating as if it were the most run of the mill and menial of things, for which the cheapest products from the discount store, from the canteen, from the snack stand are good enough; Eating as if this most important source of regeneration for body and soul were not the basis for all our comings and goings, for how we feel and communicate, whom we like and whom we reject” – This is how Daniele Dell’Agli opens his book about gastrosophy entitled “Essen als ob nicht”. Highly recommended holiday reading, incidentally, for all those gourmands amongst us.

We now wish to present a few of the places which have dedicated themselves to all that is true, beautiful and good for the palate and spirit.

After the first lockdown, the Hirschen Schwarzenberg turned its fine dining restaurant into a Mexican pop-up cantina. For a time, you could get the best tacos in Austria thanks to cook Lucia Ortiz from Mexico City, right there in Bregenzerwald. This was followed last summer by the award-winning concept “Gasthaus zum Fernweh”. Five evenings a week, five imaginary restaurants, culinary excursions – with regional ingredients – to Japan, Italy, France and Mexico.

And what is the Hirschen doing now? It’s known as “Curated Cuisine”. From the rotating daily menu, you can choose as much, or as little as you please. Soul food and fine dining with the very best products from the region.

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At the former wine estate “Julius in der Pfalz”, everything revolves around good food and wine. In late summer, guests are able to experience the wine harvest “up close and personal”. Three days including wine menu, wine harvest & wine tasting.

Since the end of June, it is the IRORI which has taken center stage in the dining rooms every Sunday and Monday. This is the name of the pop-up restaurant run by Max Goldberg (“Discovery of the Year 2020” Gault & Millau, one Michelin Star for his Schluchsee restaurant) and his partner and sommelière Kerstin Bauer. You find the most congenial of warnings on the website of the IRORI: “Nature sets the beat and rhythm, which is why our menu may change from one day to the next.”

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In the lovingly appointed Paracelsusstube, the exclusive restaurant of Stiegl-Brauwelt, the classics of domestic cuisine are seasonally and creatively interpreted. The flavorful herbs come from their own garden, while many an exquisite ingredient – such as the meat from Pinzgau beef – is provided by their own organic farm, the Stiegl-Gut Wildshut. They work with whatever nature and the season provide. And as befits an authentic brewery restaurant, certified beer sommeliers recommend ideal companion beers for select dishes, more than happy to whisk you away into a diverse world of beery enjoyment.

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The true art of cooking consists in constantly being able to create something new out of familiar ingredients – a challenge which the “Cheval Blanc” at Schlosshotel Wendorf is more than up to. Here, you encounter flights of culinary fancy in a private, casual atmosphere. The sun terrace faces the castle, enticing guests to enjoy balmy summer evenings over a good glass of wine.

Schloss Wendorf invites you to spend sunny days of summer including a gourmet breakfast and lavish spa indulgence for your physical wellbeing.

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