At the ECKART foodlab#1 in Vienna, the kitchen of the future was the focus. This story tells you why the city is the perfect destination for a pleasure driver, even today.
Culinary summit in alpine country: The BMW Group and cooking legend Eckart Witzigmann (photo) presented sustainable food trends at the ECKART foodlab#1 in the Schönbrunn Orangery.
We asked 5 experts of foodlab#1: What makes Vienna a mecca for gourmets? Which food destinations make the city particularly exciting?
The hosts of the Michelin-starred restaurant Steirereck agree: “We are proud of our tradition. Viennese cuisine is a multi-facetted, approachable, multi-ethnic cuisine. The pastry confections called “Mehlspeisen” in particular are a must-have!”
Destinations that gourmets have to add to their itinerary? “A visit to a wine tavern is a must on a trip to Vienna. We like to go to the Wieninger on the Nussberg.”
“The Wachau is the most beautiful wine-growing region in Austria - perfect for a culinary daytrip.”
“And plan a stopover in Mautern on the Danube: Whenever we’re there, we stop at Landhaus Bacher - one of the best restaurants in the country.”
“For me, Vienna stands for a unique combination of table culture and lifestyle. Viennese people are proud of their classics such as Wiener Schnitzel or the “Mehlspeisen”, which are served as main dish or dessert. In Vienna, you have to go to the Heurigen. There I prefer to drink a "Gemischter Satz" from Vienna over the roofs of the city.”
“The food scene in Vienna has made a considerable leap in quality in the last 10 to 20 years. You get very good food for your money.”
“Where to eat in Vienna? I recommend a visit to Konstantin Philippou.”
“For a day trip, I like to drive into the Kamptal - the beautiful landscape is worth every trip. This is also true for the dishes in Toni Mörwald’s restaurant. An absolute must-try!”
“Visit the Karmelitermarkt or the Brunnenmarkt on Saturday. Farm stands alternate with small cafés - a great atmosphere. When going out for a meal I recommend the simple. I like to go to the Lander, drink an eighth of a wine in the Heurigen, and eat a cold roast veal with horseradish.”
“Fancy a pleasure drive? One hour from Vienna lies the restaurant Taubenkobel with the Greißlerei. Here you can also stay overnight in beautiful rooms after dinner.”
“I also like to go to the Lurgbauer in Mariazell. You can try a six-course meat menu using Aberdeen Angus beef and Lurgbauer free-range veal. Magnificent!”
“In Vienna, you should try different culinary cultures: Culinary delights, Wiener Beisl, coffee houses, and the Heurigen. It’s exciting to try out new young restaurants that attach great importance to good, fresh ingredients.”
“I like to go to the Rebhuhn for dinner, to the Creme de la Creme (photo) for a coffee, and to Jutta Ambrositsch for an eighth of a white wine.”
“It’s definitely worth a day trip to the Josef Floh in Langenlebarn in the Tulln Basin. This is how you get to know Vienna from all its culinary angles.”