Hay roast beef

Danilo Ange
May 2016

Oxtail with Parsnip Puree and Ginger Pear

Diego Dato
November 2018

Beef sirloin with celery cream

Daniel Phillips
November 2017

Braised veal neck

Tim Raue
May 2019

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

Stefan Lemberger
March 2018

Lamb loin, celeriac puree, and coffee

Danilo Ange
May 2020

US Beef Shoulder

Andi Schweiger
September 2018

Iberico Pork Pluma

Christina Steindl
July 2016

Hanging steak from Swabian cattle with salad and onions

Benjamin Maerz
August 2020

Flank Steak with Jerusalem artichokes

Philipp Philipp
October 2018

Iberico Pork with cauliflower risotto

Jens Glatz
December 2016

Anugs-Wagyu Oyster Blade

Bernhard Zimmerl
September 2020

Grilled Bavette Steak with Jerusalem artichoke

Matthias Bernwieser
November 2016

Black Angus Bavette mit Pastinake

Christina Steindl
December 2018

Wagyu Rib Fingers / Jerusalem Artichoke / Vinegar / Passion Fruit

Andreas Kröckel
July 2021

„Waldviertler Surf & Turf“

Klaus Hölzl
November 2020

Short Rib

Mattias Roock
April 2017

Venison heart

Stefan Glantschnig
August 2015


Jens Glatz
October 2018

Fish & Ribs

August 2021

Coq au vin

Jens Glatz
June 2017

Blue cobia - royal barley – coral

Patrick Landerer
December 2020

Parson’s Nose of chicken

Tim Mälzer
September 2015


Maroun Chedid
December 2018

Rib Fingers / Peas / Eggplant / Amaranth

Thomas Mader
September 2021

Wagyu cheeks

Annette Sandner
July 2017

Oxtail à la Royale

Erlantz Gorostiza
April 2016