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.

In 2026, the Green Star was awarded to 41 restaurants across Austria. For many, it marked their first major recognition from the Michelin Guide since the legendary French restaurant guide returned to Austria nationwide. But now, the unmistakable green symbol beside the restaurants’ names has vanished from Michelin’s website. The award has been discontinued – not only in Austria, but worldwide. “We feel abandoned,” wrote The Guardian recently, quoting leading British chefs who had invested heavily in the accolade. In Austria, however, the response sounds rather different.

Criticism of the Selection Process

The comparatively high number of Austrian restaurants honoured for their sustainable practices reflected the country’s strong shift toward regional sourcing and environmentally conscious cuisine. Among them was the restaurant run by the Sicher family, tucked away in an idyllic corner of southern Carinthia. Chef Michael Sicher has long pushed the concept of sustainability beyond the expected. His fish-focused fine dining restaurant relies on its own produce and carefully selected regional ingredients. Twenty-four fish ponds are fed by a mountain stream, the house char caviar is harvested live and with minimal stress directly from the farm, and even exotic culinary herbs come from the restaurant’s own garden.

In principle, Sicher considers the Green Star an excellent idea. “But the way it was implemented simply wasn’t right,” the Carinthian chef tells us. “I criticised the entire process from the very beginning.” So what exactly was the problem? “The award is based on a questionnaire that restaurants fill out themselves. Occasionally there might be a phone call, but that’s about it. Nobody actually comes to the restaurant to see firsthand who or what they are awarding.”

Whether the simplified evaluation process stemmed from staffing limitations or budget constraints, the lack of transparency had already drawn criticism from restaurateurs internationally. “And rightly so,” says Sicher. In its current form, he argues, the initiative often felt less like a serious effort to support sustainable gastronomy and more like a marketing-driven response to the sustainability trend.

Recognition Means Visibility

Despite his criticism, Sicher says the award still mattered. “Of course we were happy to receive it,” he explains. “For us, awards primarily mean visibility — and in Michelin’s case, especially visibility among international guests who actively look for this kind of distinction.” For some time now, however, Michelin users have no longer been able to search specifically for Green Star restaurants on the guide’s website — a significant setback for businesses that had built part of their profile around the accolade. For Sicher, though, the disappearance of the category feels less like a loss and more like confirmation of the concerns he had raised about the selection process all along. The sudden removal of the Green Star category was handled with similar opacity. After all, Michelin had still awarded new Green Stars in Canada just two weeks earlier. In its place, Michelin is now introducing the editorial concept “Mindful Voices,” intended to spotlight individuals pioneering new approaches within the hospitality industry.

A format with potential, Sicher believes, “but only if the approach itself changes.”

The post “I criticised the process from the beginning”: What happened to the Michelin Green Star? first appeared on STAGES OF TASTE – Magazine.

The restaurant Noma in Copenhagen shaped culinary history like few others. Since opening in 2003, it defined what became known as the “New Nordic Cuisine”. The name coming from “nordisk” (nordic) and “mad” (food) quickly became a global reference point, that changed the world of Fine-Dining forever.

Founded by Redzepi and Claus Meyer Nielsen, the restaurant earned three Michelin stars and was repeatedly named the best in the world. Redzepi was seen as a pioneer of a new avantgarde. Moss fermentation, wild herbs and local ecosystems became part of a new culinary language, that extended the “Nose-to-Tail” approach far beyond the use of meat. It positioned itself against globalized luxury dining and focused on what the surrounding landscape could offer.

By 2024, Noma had turned into Noma 3.0 – a laboratory rather than a restaurant. Service became rare and seasonal, while the focus shifted to research and development. The goal was – once again – to redefine fine dining. Earlier this year, Noma opened a four month Pop-Up residency in Los Angeles, presenting an exclusive tasting menu based on Southern California ingredients including wild plants, seafood, cactus and honey-ants. The price – exclusive as it could get – around 1500 USD per person. All of that is irrelevant now – the future of Noma will have to be rewritten. And now, it has the chance to do so. Instead of gourmet-experiments, the Los Angeles residency is now associated with protests.

Through NYT investigative research, 35 staff members spoke out.

On March 12, Redzepi resigned after former employees startet speaking out publicly. The accusations are serious – and detailed. Reports describe repeated verbal and physical violence over many years, especially between 2009 and 2017. There are accounts involving kitchen tools, physical attacks, and an overall working environment defined by fear. Jason Ignacio White, a former employee and head of Noma’s fermentation laboratory, was the first to speak publicly. He started to post about things he had witnessed personally, and experiences other former staff members had shared with him. The case then gained international attention after a details investigation by The New York Times, based on interviews with 35 former staff members. What emerges is a pattern of humiliation, intimidation, and violence. A construct of power, a pattern, that is no longer open for interpretation. One that screams – for once, start listening to the victims! What stands out most is how long this behavior existed without consequences.

At the same time, none of this comes out of nowhere. Criticism of Noma’s work culture has existed for years. Former staff and interns have repeatedly described extreme working conditions and an aggressive leadership style. In 2015, Redzepi himself admitted that he had been “a bully” for a long time during his career. Investigations also showed that large parts of the kitchen brigade consisted of unpaid interns, working up to 70 hours a week. The recent testimonies have brought these issues back into public view with new force. Protests followed, and partners withdrew from the Los Angeles project.

So, why did it take so long for this to happen?

Noma built its reputation not only on food, but on status. It became a place that could define a career. Having worked there meant recognition and opportunity. A school of life, that you had to pass in order to become someone in the culinary world. This is a well established system, with silence as a necessary part of the structure. Fine dining operates through hierarchy. The head chef is the central authority, and endurance is expected. Obedience becomes a requirement for those who want to move forward. Under these conditions, speaking out carries a real risk. Many young chefs accepted these realities because they believed they had no alternative. Former employees have also reported threats when considering going public. There is a broader issue here. We still live in a culture where those who speak up are often questioned rather than supported. The question is not only why people stayed silent, but who would have been willing to listen.

So, the current situation is much less a scandal than – maybe – an actual structural shift. A system that has presented itself as visionary and progressive is being forced to confront its own contradictions. The image of the chef as an untouchable authority is starting to crack. At the same time, the industry is already under pressure. Economic challenges, staff shortages, and a new generation that questions hierarchy are changing the conditions. Redzepi’s resignation shows how fragile the idea of the star chef really is, once stories of power and violence become impossible to ignore. The question now is how much authority such a system can carry before it collapses under its own weight. Where these structures begin to break, there is space for something new to emerge, even in institutions like Noma.

The post When power crumbles: The fall of Redzepi first appeared on STAGES OF TASTE – Magazine.

“Nothing is as constant as change,” Thomas Ritzer quotes the philosophy of Heraclitus of Ephesus. For over two decades, he has been responsible for the kitchen at the Stanglwirt, witnessing first-hand the social, economic, and above all culinary transformations of recent years. The most lasting shift, he notes, is the move towards meat-free cuisine. A change that must be handled with care in a traditional establishment. “In the more than 40 years I’ve worked in gastronomy, I’ve seen many trends come and go, from Mediterranean and Asian influences to molecular cuisine and the Nouvelle Cuisine of the 1980s,” recalls the likeable Tyrolean. “Some elements have endured to this day, others have disappeared. One trend, however, has firmly established itself and will certainly stay with us: the vegetarian and vegan lifestyle. This development is partly due to a generational shift, and partly to a growing awareness of sustainability, regionality, and animal welfare. Of course, we wanted to respond to this and have expanded our menus to include many vegetarian and vegan dishes, without losing our roots in traditional, nature-oriented cuisine.”

“Organic” from exotic to bio hotel

The origins of what is now known as the Biohotel Stanglwirt date back to the 17th century, a time when living and working in harmony with nature was the only possible way of life. In the 1970s, host Balthasar Hauser had the vision of reviving exactly this harmony, a hotel where guests could fully relax in tune with nature, far from everyday stress, electromagnetic exposure, and chemically treated materials. “Back then, ‘organic’ was still something exotic,” Ritzer smiles, though today the concept is second nature in his kitchen. Even then, Hauser consistently relied on natural building materials and stood firm against skepticism, with success. Soon, guests didn’t just want to stay in an organic hotel, they wanted to taste it too.

“For the kitchen, this meant a new and exciting challenge: converting a large portion of our products to organic quality,” the head chef explains. “Today, around 80% of the products at the breakfast buffet come from certified organic sources, including cold cuts from the organic butcher Juffinger in Thiersee, eggs from regional organic farms, and dairy products from our own organic hay-milk farm. For us, this is not just a mark of quality, but an expression of naturalness, authenticity, and regionality that has been lived for generations.”

Regional food

Agriculture plays a central role at the Biohotel Stanglwirt. “The hotel quite literally grew around the cowshed, with the accompanying manure heap,” laughs eleventh-generation host Maria Hauser, adding, “It’s probably the most photographed manure heap in Austria.”

100% of the drinking milk, as well as yogurt, curd cheese, mountain cheese, and other varieties, come from the hotel’s own farm, complete with its own dairy and butcher’s shop. Organic farming is overseen by Johannes Hauser, who recently opened the world’s first hotel-owned organic energy power plant together with the entire Stanglwirt family.

What often goes unnoticed, Thomas Ritzer tells us, are the Stanglwirt’s own fishing waters. Within the overall concept of “organic,” sustainable fish sourcing is, of course, equally essential. “Fortunately, a lot has changed over the past twenty years when it comes to local ingredients. Young, committed agronomists have dedicated themselves to producing high-quality products. There are also excellent fish breeders who raise native species in our largely untouched natural environment, with its cold mountain streams, as well as our own fishing waters,” Ritzer explains. “For me, fish from local waters is an exceptionally valuable product. The quality can easily compete with turbot, sea bass, or even lobster.”

At this iconic Austrian hotel, the focus on regionality is now effortlessly balanced with the expectations of prominent and international guests. “I like the quote ‘To please everyone is an art that no one can master,’” Maria Hauser says in conversation. “The Stanglwirt brand stands for regionality, sustainability, and living in harmony with nature, and our guests from all over the world truly appreciate that. They can feel that we mean it sincerely and often emphasize that they don’t feel like they’re in a sterile five-star design hotel, but rather at home.”

A new opening and staying curious

While seasonal stars such as game, pumpkin, and beetroot once again take center stage in the kitchen, a new à la carte family restaurant, “Leni’s,” has opened at the hotel. “It complements the traditional inn with its strongly regional cuisine and the hotel restaurant with its international focus by adding another popular facet: a healthy, Mediterranean high-end cuisine for all generations,” Ritzer reveals.

After 21 years as head chef, one principle still holds true for him. “A rolling stone gathers no moss. Even if it can be challenging at times, it’s important for us to keep evolving. The art lies in preserving time-honored traditions, not forgetting your roots, while also adapting to new circumstances. Our motto is: don’t stand still, stay curious, and always make the best of every situation. And something I always like to pass on to my younger colleagues: cook with love and be proud of your craft, because what you do with love will turn out well.”

The post In the 70ies, “organic” was something exotic. Here’s who did it anyway – and succeeded more than anyone. first appeared on STAGES OF TASTE – Magazine.

From Austrian Underdog to Global Powerhouse

Few chefs have rewritten their own destiny the way Wolfgang Puck has. Raised in the small Austrian town of St. Veit with a father who didn’t believe in his son, he built a career that reshaped American fine dining. Over four decades, he turned “California Cuisine” into a global language. Today, his name stands for nearly 70 restaurants worldwide, from Michelin-starred dining rooms to airport concepts. Spago became a Hollywood institution. A star on the Walk of Fame followed. So did friendships with A-list regulars who treat his dining room like a second living room.

A Generational Shift With Vision

Just last year, Wolfgang Puck said in an interview that he plans to work until he turns 100, or simply until the very end. That mindset has not changed. Still, when it comes to WP Fine Dining, his successor has been preparing behind the scenes for quite some time, ready to step into a leadership role as the company enters its next chapter. Byron Lazaroff-Puck, 31, grew up inside the family enterprise. As the son of Wolfgang Puck and restaurateur Barbara Lazaroff, he was immersed early in the rhythms of elite hospitality. He refined his craft in some of the world’s most respected kitchens, including Steirereck in Vienna, El Celler de Can Roca in Girona, and Le Bernardin in New York.

On March 3, he officially assumes leadership of Wolfgang Puck Fine Dining. The portfolio includes international outposts of the CUT and Spago brands, with locations in Bahrain, Bodrum, Singapore, and Maui. The casual division, WP Worldwide, as well as the catering arm responsible for the annual Oscars Governors Ball, will remain structurally unchanged for now.

The Generational Tasting Tour

As the company’s new president, Byron Lazaroff-Puck will symbolically take the baton from his father as part of a culinary “world tour.” The gourmet celebration begins on March 3 at CUT in Washington, D.C., before continuing in 15 restaurants across six countries. The Generational Tasting Tour is an exclusive dinner series where father and son meet through food. Wolfgang Puck presents the classics that shaped 44 years of California cuisine, while Byron introduces dishes that reflect his own perspective and signature style. It is a dialogue between two generations that promises both continuity and change. CUT, elegantly set inside the Rosewood Hotel in Georgetown, provides a fitting and impressive stage for the occasion. Guests can attend the five-course dinner for $395 and take part in a moment that marks the next chapter of the Puck legacy.

The post Passing the Torch: Byron Lazaroff-Puck Becomes President of WP Fine Dining first appeared on STAGES OF TASTE – Magazine.

Dutch top chef Michiel Van den Berg has taken over as the new head chef of the Salzburgerstube in Zell am See, inviting local palates to experience an entirely new spectrum of flavors. Also new to the team is Head Pastry Chef Daniel Sarközi, who joins Van den Berg in shaping an exciting, internationally inspired kitchen. A closer look:

Germknödel, yuzu, paprika cabbage, brown butter, matcha, Bladl (tyrolian dumplings): Austrian and Asian cuisines could hardly be more different. And yet, they complement each other remarkably well, as the ever-popular “fusion” style proves. It is precisely this approach that now sets the tone at the Salzburgerstube in the Hotel Salzburgerhof under Van den Berg’s culinary direction. The Dutch chef previously demonstrated his passion for fusion cuisine at “Fritz & Friedrich” in Obertauern. Now, at the helm of the Salzburgerstube kitchen, he showcases just how far creative combinations can go.

A fusion of worlds: “Grammelknödel”, Yuzu & more

Van den Berg’s cuisine tells the story of two distinct worlds, bringing together Alpine produce and the vibrant aromatic spectrum of Asia — not as a gimmick or provocation, but as a clear and consistent signature. His philosophy puts the natural flavor of each ingredient at the center, then reinterprets it through technique, acidity, umami, and texture.

This becomes evident from the very first course of the tasting menu: hamachi with ponzu, brown butter espuma, and spring onion, as well as a reinvented version of Grammelknödel with paprika cabbage and Italian lardo. Pinzgauer Bladl with sauerkraut anchor the menu in the region, while a yuzu sorbet with buttermilk–matcha espuma and caramelized puffed rice continues the culinary journey to the Far East.

“With passion, precision, and a refined sense for flavor, Michiel and his team create moments of pleasure that connect,” says Hotel Director Bettina Tiefenbacher.

With its fine wood carvings, traditional tiled stove, and a view into the enchanting garden, the Salzburgerstube provides the perfect setting for elevated cuisine – and a quiet stage for new ideas that speak for themselves.

A Sweet Finale with an International Story

Desserts are overseen by Daniel Sarközi, who has taken on the role of Head Pastry Chef after years in renowned international establishments. His career has taken him to China, Hotel National Zermatt in Switzerland, Palazzo Parisio in Malta, Guadeloupe, and several top Austrian venues.

Under Sarközi, house-made desserts remain a hallmark of the restaurant, now enriched with greater depth -incorporating techniques and flavors that go beyond classic hotel patisserie while staying true to their roots.

The post Sashimi in the Alps: Van den Berg, the Master of Fusion 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.

Hidden in idyllic countryside near the River Drau, in the South Carinthian village of Tainach, regional fine dining sets the tone. This is where brothers Michael and Wolfgang Sicher run their family business, considered by chefs and guests alike to be Carinthia’s undisputed number one address for fish. What makes it special: every fish comes from the restaurant’s own ponds, and even the most exotic-looking herbs are grown in the garden. For its exceptional commitment to regional sourcing, the restaurant was awarded the Michelin Green Star last year.

Around 60 years ago, Alfons and Erna Sicher established the guesthouse and, shortly after, the fish farm at the family’s historic sawmill. Today, 24 ponds are home to various species of char, trout, and sturgeon. Michael Sicher tends to his fish with remarkable dedication. “I allow myself the luxury of giving the fish the time they need to grow,” he says. Fed by a nearby stream carrying fresh spring water, the fish also have plenty of space – “more than organic regulations would require,” explains the fish expert. But that is far from the only distinguishing feature.

“I’m personally not a fan of net fishing. For me, stress-free killing is the top priority. That’s why we work with the Japanese ikejime technique.” And not only for ethical reasons. As with mammals, the killing process and the release of stress hormones have a direct impact on meat quality. The Japanese method involves catching the fish without stress, followed by a precise spike to the brain and a specific incision along the spinal cord. A practical advantage when the fish are raised in one’s own ponds. “I have the luxury of being able to control quality myself,” says Sicher. It is this quality that has become known far beyond Carinthia’s borders.

The char caviar is the flagship product of the business and considered a true delicacy. “We harvest the char caviar very gently,” explains Michael Sicher, who here too pays close attention to farming and production conditions to ensure the highest possible quality. Unlike industrial caviar production, the fish are neither killed nor injured. Instead, the eggs are extracted through gentle pressure, allowing the fish to return to the cold spring water shortly afterwards. The glowing orange pearls are not easy to come by, however. “The yield is small—we have to supply our regular customers,” says the host, who supplies Michelin-starred chefs well beyond Austria’s borders. Still, he lets slip one secret: “You can buy the caviar at Rumpel Delikatessen in Vienna’s Hietzing district!”

The char remains the bestseller for good reason. “I could never take the char carpaccio with char caviar off the menu. Some guests come here specifically for that dish.” That international fish dishes – take the perennial Peruvian trend dish ceviche – work beautifully with local ingredients is something Sicher’s creations demonstrate year-round. Alongside various fish from the ponds, the winter version of ceviche features beetroot. “I use different types of fish, combined with smoked sour cream and Mexican giant marigold,” he explains. The latter, of course, is not an imported ingredient. The aromatic citrus herb is just one of many plants thriving in the restaurant’s own garden – alongside five varieties of coriander, goji berries, kiwis, hazelnuts, yams, and countless other herbs, fruits, berries, and rarities that flourish remarkably well in Carinthia’s climate. Sicher is particularly enthusiastic about the deep-red “blood apple” from his garden, which he prepares in various ways – currently as a dessert with quark.

Beaver on the Sicher Winter Menu

Fish takes center stage in the tasting menus and à la carte offerings alike, unfolding into a creative play of flavors inspired by cuisines from around the world. When meat does appear on the menu, it does so deliberately and with restraint, in keeping with the restaurant’s regional philosophy. In the colder months, this might mean venison as a main course, paired with amaranth, plum and Topinambur. Or: beaver ravioli.

What caused quite a stir in the media last year—sparked by Burgenland’s outspoken chef Max Stiegl—has since settled down somewhat. Or, as Michael Sicher puts it: “It has arrived in people’s minds.” Namely, the idea that what may be legally hunted should also be processed and used. Since the introduction of Carinthia’s new “beaver regulation” in 2025, up to 148 beavers may be culled annually in cases of damage and to slow their spread. A circumstance that, if you will, opens up new culinary possibilities. “In terms of texture, the meat probably comes closest to venison, though it has a character all of its own,” says Sicher. He braises the meat before turning it into a filling for ravioli, which are then served with porcini purée and a soft-cooked quail egg.

Beyond that, winter gives the stage to produce from the restaurant’s own garden—celeriac, carrots, pumpkin, kiwi and hazelnuts among them—joining the various fish dishes in a colorful, wintry dance.

No Calamari?

Fish remains the undisputed focus here, in all its forms—from classic à la carte dishes to a fully fledged, creative seven-course menu with wine pairings curated by younger brother Wolfgang Sicher. That the term “fish restaurant” is sometimes underestimated is taken with good humor. “It does happen that tourists sit down and say, ‘What kind of fish restaurant is this—you don’t even have calamari,’” Sicher laughs. “They usually end up going somewhere else on their own.”

The post Michael Sicher talks sustainable Caviar, Fine Dining and Beaver Ravioli 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.

Carinthian wine enjoys considerable recognition, often more so abroad than at home. This is surprising given that Carinthia is historically Austria’s oldest wine-growing region, offering particularly compelling climatic and geological conditions. Loschental, located in the Lavant Valley near St. Paul, lies at the heart of this tradition: it is part of Carinthia in southern Austria and represents the country’s oldest viticultural area.
“We have excellent conditions for wine production and several outstanding producers,” Sabine David explains. “Yet people in Carinthia sometimes still struggle to fully appreciate the value of wine from their own region.” Trained as a mechanical engineer, David entered winemaking as a career changer in 2010, initially cultivating a small vineyard as a hobby. The decisive step toward professional production came in 2012 with the purchase of the traditional farm known as vulgo Ritter in St. Paul im Lavanttal.

“Ritter,” meaning knight in German, is the historic Austrian name of the estate – an identity rooted in local tradition and still closely tied to the character of the winery today.

At present, four vineyards extend across two hectares, each defined by distinct soil profiles—a particularly intriguing aspect for wine connoisseurs. “I work with limestone soils, primary rock, and even up to two metres of clay sitting on a karst base,” says David, describing a combination that is unusual for Carinthia. “I find it fascinating to observe how different soils shape the character of the wines. Limestone-grown wines are typically lean and mineral,” she continues, referencing France’s Champagne region as the world’s most famous limestone terroir. “Clay is heavy, and the wines are broader and more powerful. Clay brings weight, while limestone delivers elegance and finesse.” These contrasts can be experienced directly during tastings, where guests sample three Chardonnays from three different vineyard sites, each defined by its soil type. The differences are unmistakable.

Alongside Sauvignon Blanc, Chardonnay, Muskateller, Pinot Noir, Rotburger and Blauburger, new grape varieties will soon enter production. A newly planted vineyard is farmed organically, without chemical plant protection. Here, Souvignier Gris is growing, but the focus lies on Satin Noir and Cabernet Cortis, which are intended to form a future cuvée. Family life is closely interwoven with the estate: the couple’s three children, still of kindergarten and primary school age, already help out enthusiastically in the vineyards. David’s husband, Dominique, has recently taken up craft brewing as a hobby. The estate also offers tastings in an idyllic farm setting, with the beers now available for purchase as well. In addition, the property serves as a venue for weddings, corporate events and private celebrations.

The wines of Weingut vlg. Ritter are highly regarded in Austrian gastronomy and hospitality, as well as by private customers, and are exported as far as the United States. Annual production amounts to around 10,000 bottles. The now well-known label features an illustration showing Dominique himself; its distinctive artistic style appears to give form to the “Ritter”.

Each year, the wines receive multiple international gold and silver awards. In addition, Sabine David has expanded the range to include vermouth. “For a long time, it was considered old-fashioned, but it has made a strong comeback as a long drink or as an aperitif,” she explains. “We serve it, for example, with tonic, and it’s extremely well received. We have everything we need right here: the wine, the grape spirit we produce ourselves, and the herbs from our own garden.” The estate’s first sparkling wine, Vin de Femme, produced in collaboration with fellow winemaker and farmer Martina Lippitz, has also enjoyed great success.

Last summer, David operated a pop-up vinotheque at Lake Klopeiner See together with fellow winemakers from Klagenfurt, the first of its kind, featuring exclusively Carinthian wines. “Wine lovers and gastronomy professionals came from all over Austria. Many told us they had heard a lot about Carinthian wine but had no idea where to find it.” Stronger word-of-mouth, better marketing and a reputation that truly reflects the quality of local wines are still in the making, says the Lavant Valley winemaker, who is working closely with her colleagues toward that goal. “The best advice I can give is to visit the winemakers directly, taste the wines on site, and experience the region’s true potential for yourself.”

The post The “Knight” and their Wine first appeared on STAGES OF TASTE – Magazine.