All recipes

Beetroot gimlet – Red beet vodka sous vide infusion

Andreas Till
July 2016

Short Rib

Mattias Roock
April 2017

Cobia with cress

Christina Steindl
October 2018

Tender, crispy suckling lamb with lentil stew

Erlantz Gorostiza
March 2016

Angus-Wagyu shoulder, licorice, garlic, Hirter Morchl beer

Dennis Bachus
October 2020

Carrot with Brown Butter Parfait and Raspberries

Andreas Kröckel
June 2021

Beef sirloin with blood pasta

Philip Kröll
November 2017

Ikarimi Salmon

Tim Raue
June 2019

Spaghetti with chicken

Jason Logsdon
April 2015

Ossobuco

Jens Glatz
June 2017

Albers Flank Steak with Smoked trout foam

Stephan Haupt
January 2019

„Waldviertler Surf & Turf“

Klaus Hölzl
November 2020

Sirloin with heirloom roots and champignon

Marius Tim Schlatter
July 2016

Rib Fingers / Carinthian Lardo / Wild Mustard

Florian Hipp
July 2021

Chaos Coco Club

Andreas Schoeler
November 2017

Tequila Beans

Zachary Smith
July 2019

Beetroot with tofu and cranberry

René Frank
June 2017

Spareribs

Jens Glatz
October 2018

White asparagus on a St. George´s mushroom mayonnaise foam

Erlantz Gorostiza
March 2016

Blue cobia - royal barley – coral

Patrick Landerer
December 2020

Variations on carrots, mandarins and parsley

Marius Tim Schlatter
July 2016

Pear caramelized with rosemary, coffee foam, and wafer puff pastry

Danilo Ange
June 2020

Rib Fingers, Caramelized Onion, Tarragon, Iceland Moss

Sandra Scheidl
August 2021

Duck Leg Sous Vide with Spelt-Sotto, Mustard Cream and Romanesco

Stefan Lemberger
March 2018

Salmon confit

Emmanuel Stroobant
April 2015

Redhead Punch

Kinly Boys / The Kinly Bar
June 2017

Duck Liver

Maroun Chedid
November 2018

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