Das Attersee

Set on the shores of Lake Attersee, nestled in the heart of Austria’s Salzkammergut region, one of the country’s most breathtaking landscapes, Das Attersee has established itself as the lake’s most stylish summer destination. With its effortless boho aesthetic, a youthful gastronomic concept and the coolest sundowner bar in the area, it is the place to be when the sun slowly dips behind the mountains.

Upstairs, on the first floor, Das Bar reopened this summer with its stylish pop-up concept Sip & Sushi, which celebrates fresh, creative sushi creations, perfectly paired with handcrafted cocktails and a curated selection of wines. Surrounded by crystal-clear waters and dramatic alpine scenery, the pop-up delivers laid-back afterwork vibes with DJ-Beats, ideal for long summer evenings and breathtaking sunsets.

Hauptstraße 2, Landungsplatz
4864 Attersee

SeeSushi

Arguably the most renowned address for regional sushi in Austria, SeeSushi is located in the charming lakeside village of Strobl on Lake Wolfgang, surrounded by Alpine peaks and pristine nature. But not only! The concept of award-winning chef Dominik Edlinger has already successfully expanded to the city of Vienna. This summer, the third location opened – a brand-new lakeside gem at Achensee in Tyrol!

Edlinger, who previously worked at high-end culinary destinations in Dubai and New York, developed the concept together with his sister Viktoria and opened SeeSushi initially within the family-run Hotel Bergrose in Strobl. Here, freshwater fish sourced from the surrounding region is transformed into refined, precise sushi.

“We combine the influences and experiences we’ve gathered around the world with Austrian products,” the hosts explain. “Not overly hyper-regional, but in a way that reflects how we imagine a sustainable future – economically, ecologically and socially.” A carefully curated wine list focuses on young, vibrant producers who share this philosophy.

Weißenbachtalstraße 15
5350 Strobl

Linde Seebar

Far from the main tourist routes, on the tranquil southern shore of Lake Wörthersee, lies Maria Wörth, home to its iconic church perched on a small peninsula, one of Austria’s most photographed postcard motifs. At this picture-perfect location sits Hotel Linde, long regarded as one of the lake’s finest addresses for both hospitality and cuisine.

Directly at the water’s edge, the Linde Seebar has built a reputation for its diverse sushi selection, seamlessly integrated into a Mediterranean-Asian menu. With its private marina and what many consider the most beautiful sunset on Lake Wörthersee, the Seebar delivers the full lakeside experience – effortless, scenic and unmistakably summery.

Lindenplatz 3
9082 Maria Wörth

Seespitz Restaurant & Living

Occupying a prime position on Lake Wörthersee, Seespitz Restaurant & Living is part of the Falkensteiner Schlosshotel Velden, a historic landmark overlooking the water. Under the direction of head chef Thomas Gruber, the restaurant is synonymous with refined gourmet dining.

This summer, Seespitz partners with Vienna’s acclaimed Japanese restaurant Mochi, enriching the menu with a curated selection of signature Mochi dishes, bringing urban Japanese excellence to one of Austria’s most elegant lakeside settings.

Schlossweg 1
9220 Velden am Wörthersee

Sol Beach Club

Located in the heart of Velden, Sol Beach Club is the ultimate address for long summer days spent on comfortable beach beds, accompanied by ice-cold sparkling drinks – this is vacation at its best. In the evening, the atmosphere shifts seamlessly into lakeside dining: summer-elegant, business-casual, with stylish boho interiors and a relaxed, cosmopolitan crowd.

An extensive selection of sushi, sashimi and rolls complements an already impressive menu, making Sol the perfect place for sunset dinners right at the water’s edge.

Seecorso 68
9220 Velden am Wörthersee

The post Best Lakeside Sushi in Austria to try on your 2026 trip- first appeared on STAGES OF TASTE – Magazine.

The year 2024 burned itself quite literally into the back of their minds. Just weeks before the scheduled reopening of their newly renovated Hotel Haus Zirngast, Marcel and Andrea Zirngast had to face the worst possible scenario. Caused by a technical defect, the roof truss caught fire, which eventually spread to a large part of the house. “After a catastrophe like that, everything stands still,” says the pair, who chose not to give up. The à la carte restaurant of Haus Zirngast had already been newly conceptualized by long-time friend and colleague Thomas Gruber, at the time well-known chef of the Falkensteiner Hotel at Velden Castle on Lake Wörthersee. “We had already dreamed of working together for many years,” says the renowned chef from southern Austria. “I had developed menus, conceptualized the kitchen, coached the staff, and during this process it felt more and more like planning my own restaurant. Then, in 2024, everything stopped.” The owners took the opportunity and rebuilt the hotel, added another floor, and expanded the design concept to the entire house. “Everything speaks one language now, which is ‘Styrian Hygge’,” says Gruber. Hygge is a Danish word and concept describing a feeling of comfort and contentment, which has become widely popular in other cultures as well. That said, the trend of Hygge is not only “comfy and chill” but also comes with a certain design expectation. “This means we use a lot of natural materials like light wood, arranged in a clean design with clear lines. At the same time, it is combined with darker colours like navy blue, creating the typical Scandinavian feeling. This is reflected in the design. In the kitchen, we also try to put this concept of comfort into action, while combining it with our biggest priority and passion: the use of regional products and traditional cuisine in a new approach.”

Passion for Regional Identity

After more than seven years as the executive chef of a five-star hotel, Thomas Gruber, who started in December as head chef of Haus Zirngast, was looking forward to applying his regional and down-to-earth style of cuisine to his new position. “I have always stayed true to my beliefs and my approaches when it comes to regional identity and local cuisine, but in a hotel, not everything is possible. You have to work with large and constantly changing teams, and you have an obligation to guests to always offer a wide variety of food. At Haus Zirngast, the circumstances allow me to work much more freely and experimentally. And it is absolutely terrific. And the guests love it. Regulars from Graz to Salzburg come to eat with us.” In his kitchen, Gruber has an ace up his sleeve: sous chef Michelle Kohlweiss, with whom he worked for six years, has joined him on his journey into a new culinary chapter. “It is a game changer to enter a new kitchen with someone who already knows the dynamics and the way we work.” Together, they are already planning culinary events in the new Schladming hotspot, aiming to refresh the reputation of traditional Austrian cuisine and shed new light on the creative potential hidden beneath it. For a new gastronomic start, the timing could not be better. The popular tourist destination Schladming, which is especially popular in winter, is currently undergoing significant change, says Gruber. “In terms of regional avant-garde, a lot is happening at the moment. And in March, Schladming will host the Austrian Michelin Awards Ceremony.” The chef also adds that it is the house, the people, and the philosophy, more than the place itself, that inspired him to make the change. “If Haus Zirngast were anywhere else, I would be there too.”

Hygge in the Hotel and on the Plate

On the plate, the idea of comfort and regional identity, combined with the feeling of “Styrian Hygge”, can look like this: Cacio e Pepe, the Italian pasta classic, reimagined with traditional Austrian potato-based pasta. Or Szegediner cabbage stew, traditionally made with beef, but prepared with local fish, making it smoother and adding subtle elegance while remaining rooted in regional cuisine. The boutique concept of the hotel itself follows a clean, soothing, Scandinavian-inspired look, combined with a subtle urban touch. The hotel offers breakfast, and the restaurant is open to everyone. For the owners Marcel and Andrea Zirngast, the philosophy of their hotel lies close to their hearts. “Styrian Hygge” is not intended to follow any trend. It is about arriving consciously, about places where you can unwind, reconnect with yourself, and experience genuine closeness to nature, to other people, and to yourself. Inspired by Scandinavian life philosophies such as Hygge and Lagom, a Swedish concept of balance and contentment, we translate these values into our own language: honest, down-to-earth, and deeply rooted in Styria. For us, coziness is not a matter of decoration, but of feeling. Of taking time. Of simplicity that feels good. Of quality over excess. Whether in our hotel, at our campsite, or in the restaurant, our goal is to create spaces and moments that slow you down and allow resonance.

The post Hygge, regional sourcing & a new era full of hope first appeared on STAGES OF TASTE – Magazine.

Tucked away at Neustiftgasse 84, just beyond Vienna’s city center, Saint George is one of those places locals whisper about—the kind you only find when someone lets you in on the secret. “We’re a family here,” says George Muka, who, together with his partner Chrysa Zouzeli, fulfilled a lifelong dream just over a year ago: opening their own bar. The result is a new address for serious mixology, one with a Mediterranean soul and a Southern-Balkan heart. Every syrup, cordial, and infusion is made by George himself, right there in his small kitchen.

Like many who have made Vienna their home, George Muka was born in Albania and grew up in Chalkidiki, Greece. Chrysa hails from Thessaloniki, where the two first met. Their bar mirrors the rhythm of their roots—warmth, dedication, community, and a love for slow, conscious enjoyment.

After years in hospitality and bar management—most recently at the acclaimed Josef Bar—George decided it was time to build something of his own. Saint George carries his name, his craft, and all his hours. “I don’t have any staff yet—maybe one day—but for now it’s just Chrysa and me.” By day, she works in an entirely different world: “I have a Bachelor’s in Psychology and a Master’s in Human Resource Management & Development,” Chrysa explains. “I work in HR, focusing on talent acquisition.” George smiles: “Saint George is actually her first hands-on experience in gastronomy—and it’s been such a positive and rewarding surprise!”

A Taste of Home

For both of them, Vienna is a city they plan to stay in for good. “We love the quality of life here,” says George, “and the diversity of the bar scene. It’s full of people from different cultural and professional backgrounds. That mix creates stories, new approaches, and a creative energy that keeps everything evolving.”

Working without staff means George runs the show from prep to last call. His bar is also his kitchen: he produces everything from syrups and cordials to infused spirits and garnishes. Signature creations like the Malaka Negroni (gin, vermouth, and baklava-infused Campari) or the Greek Salad cocktail (complete with spices, tomato, and cucumber essence) channel the flavors of his Mediterranean upbringing.

Spritzes or highballs? You won’t find them here. Instead, Saint George caters to personal taste and even crafts thoughtful non-alcoholic options. The mood is elegant yet relaxed, with timeless music and a quiet attention to detail that feels almost old-world.

A Bar with Heart

After its first year, the verdict is clear: Saint George has built a loyal following. “Our priority has always been the experience,” says Chrysa. “We want people to feel welcome, relaxed, and valued—and we want to enjoy what we do just as much. It’s about mindful drinking, respect, warmth, and genuine joy in connecting with others.”

Guests, she says, often return not just for the drinks but for the connection. “Many have become close friends—that means a lot to us.” There’s no Wi-Fi on purpose; guests are encouraged to be fully present, enjoying the conversation and the moment.

Community, Inspiration & Everyday Life

For now, the couple runs the bar alone but hopes to expand the team in the future. They’re also interested in guest shifts and masterclasses—events that build community and foster exchange. “We love the idea of formats that highlight not just cocktails, but hospitality and the human element behind the bar,” says Chrysa. Among their inspirations: Death & Co. in New York and The Jerry Thomas Speakeasy in Rome.

But time for travel is scarce. “George manages everything in the bar during the day—from prep to fine-tuning—and he also takes care of most things at home,” says Chrysa. “I work full-time in HR and help out at night and on weekends. I also handle the admin for the bar—and I love creating a sense of home for us.”

George nods. “Our weekends are for reflecting, brainstorming, and shaping the life we want to live together. We’re not just business partners—we’re a couple, best friends, and partners in crime. That’s what makes this whole journey so special.”

The post “Saint George”: Vienna’s Hidden Mixology Gem by George & Chrysa first appeared on STAGES OF TASTE – Magazine.

The alliance between Albania, North Macedonia and Serbia under the title ‘WineVision by Open Balkan’ focuses on international solidarity, setting aside unsuccessful politics and offering emerging wine regions a stage they have long deserved.

Different Balkan countries sitting down at the same table: a rarity – at least politically. The new initiative ‘WineVision by Open Balkan’ highlights what connects southern Europe: the wines of the Balkan region. The project was presented at Steirereck in Standpark in the presence of politicians and the press. The hosts, including Serbian Chamber of Commerce President Marko Čadež and Falstaff Editor-in-Chief Peter Moser, presented the project during an extensive wine tasting lunch. In a joint effort by Serbia, Albania and North Macedonia, WineVision celebrated its premiere as an extensive wine fair in Belgrade in 2022, bringing together 350 wineries from the countries of the Open Balkan initiative and beyond.

‘Wine achieves what politics has failed to achieve in 40 years,’ said Serbia’s Chamber of Commerce President Čadež on the importance of international exchange and the wine fair, which is now to take place annually and will be held again from 13 to 19 November 2023. ‘We have doubled our wine-growing area in 10 years,’ Čadež continued, ‘and demand has quadrupled. We have learned how to make top-quality wines and now want to gain a foothold in the international wine business. There is a lot to learn from Austria, which has risen to become the world champion within 20 years.’

Soils steeped in history

While the classic Western wine countries dominate our minds and wine racks, and self-proclaimed connoisseurs may at best refer to South Africa, South America or Australia, the Balkan countries so close to us remain under the radar. Yet South-Eastern Europe, with its ideal climatic conditions and excellent vegetation, is a paradise for fruit and wine. Today’s comparatively small cultivation areas and production figures cause us to overlook the long history of wine, which dates back to the 8th century BC. At that time, the Illyrians in Albania were already growing wine, pressing it and giving it its quality and renown well into the 15th century, until production declined under Ottoman rule. After several turbulent centuries, wine production in Albania, North Macedonia and Serbia is now developing rapidly for the first time and promises a glorious future – perhaps a future that will bring the countries closer together beyond political and territorial tensions?

The post Sunny South: Wine regions of the future first appeared on STAGES OF TASTE – Magazine.

Where the magic happens: Visiting the Hendrick’s Gin Palace in Girvan 

An audience with Lesley Gracie, the mastermind behind Hendrick’s Gin. Photo credits: Evgeniya Tsoneva.

One might expect a frantic rabbit with a pocket watch and a coffee spoon to dash around the corner any minute. Or perhaps a madman in a hat. Neither appears, of course—but the hosts who greet us on this sunny late-May afternoon near the Scottish town of Girvan are no less wondrous.

Entry through the grand iron gates of the Hendrick’s Gin Palace is by invitation only, extended personally by the brand’s mastermind, Lesley Gracie. Before anyone sets foot inside these sacred halls of gin, she takes the time to observe closely—who, exactly, is seeking entry here?

Once through the gates and into the beautifully landscaped garden on the William Grant & Sons estate, the view opens onto the distillery palace itself—a glasshouse-inspired structure that looks straight out of a Victorian dream. Lesley Gracie, a petite figure of about 1.60 meters with silver hair cascading nearly to the floor, and an unnamed turtle companion, are just two of the many whimsical details that make this place so unusual and utterly enchanting.

Indeed, it feels as though one has stepped into a new version of Alice in Wonderland. The signature Hendrick’s aesthetic—a blend of Victorian curiosity and Art Déco eccentricity—has been brought to life here with exquisite precision by the architects at Michael Laird. The black-and-white checkerboard floor, twin glasshouses filled with tropical and Mediterranean plants, a gramophone and an old apothecary case, and a welcoming tea bar are just the first few delights that catch the eye.

At the heart of this extraordinary building lies the distillery itself. Beneath elaborately crafted skylights stand towering copper stills from different decades, where the essence of Hendrick’s comes to life through two distinct distillation methods.

Which botanicals join the traditional cast—juniper, angelica root, coriander—is entirely up to Lesley. In her fully equipped lab, the trained chemist experiments with tropical, Mediterranean, and local plants cultivated right here in the gin palace’s glasshouses. Once she’s perfected a new blend, the required ingredients are sourced from select producers around the globe.

Talking to Lesley—or simply observing her at work—one quickly senses a woman who has seen much, learned deeply, and knows precisely what she’s doing. Among the curiosities in her personal Cabinet of Curiosities lies a small-batch gin distilled deep within the Venezuelan rainforest. It’s from this vast knowledge of essences and aromas, and her unerring sense for the extraordinary, that the famously unusual Hendrick’s creations emerge:

The original classic, infused with unmistakable notes of cucumber and rose. The extravagant “Orbium”. The floral “Midsummer Solstice”. The smooth “Lunar”, the fruity “Amazonia”, and the maritime newcomer “Neptunia.”Each of them springs from Lesley Gracie’s imagination and expertise—each an embodiment of the brand’s fantastical charm.

Later that day, we’re invited to a tasting session inside a small, vintage-style lecture hall. There, we gain deeper insight into the structure and evolution of Hendrick’s gin before the dedicated kitchen team rounds off the evening with a sumptuous Scottish dinner.

To finish, we step into the elevator—naturally, designed in full Hendrick’s style, complete with a cucumber phone and a zeppelin floating in a cloud-painted sky—and ascend to the elegant in-house bar. Here, the talented bartenders of Nauticus Bar Edinburgh await, ready to showcase their craft and close this most curious of days in true Hendrick’s fashion.

The post Hendrick’s in Wonderland first appeared on STAGES OF TASTE – Magazine.