Alpine dinner in central London

18 Feb 2015
< 1 min read
This week, young Austrian chefs have stormed the London culinary stage by demonstrating what “Modern Austrian Cuisine” can do.

The ultra cool design restaurant, The Magazine in London’s Hyde Park provided the perfect backdrop for a spectacular showcase of Austrian chefs: More than 50 British journalists, including three “Masters of Wine”, experienced the “Modern Austrian Cuisine” conquer the international gourmet scene.

Star architect Zaha Hadid’s extravagantly designed restaurant was thus a platform for chefs Thomas Strand (Treat Hotel Landhaus Bacher), Andreas Döllerer (Genießerhotel Döllerer), Richard Rauch (Steirawirt), Hubert Wallner (See Restaurant Saag), and Philip and Helmut Rachinger (Genießerhotel Mühltalhof), all of whom are the finest young chefs, all awarded with three toques by the Gault & Millau guide.

The evening was realised by Dr. Wolfgang Neuhuber of A.R.T. RedaktionsTeam together with the Cooperation Genießerhotels & -restaurants as well as Jeunes Restaurateurs d’Europe Austria and the World Gourmet Society.

All chefs brought the finest Austrian ingredients to the event, such as Alpine Char from the Ramsau region with pickled liver crème and Verjus from the Kamptal, or fennel baked in dust from the glacier with caviar from Walter Grüll in Salzburg. They also brought free range pork with beer pomace and hare from the Mühlviertel with smoked cream. Every course showcased the best products that Austria has to offer, accompanied by world-class wines from every corner of the country.

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Images © Petr Blaha