Hollabrunn's gastronomy blooms: new restaurants and creative concepts!
Hollabrunn's gastronomy blooms: new restaurants and creative concepts!
In the catering around Hollabrunn, a lot is happening. The region is experiencing a noticeable upswing that not only has new restaurants, but also implements fresh ideas from creative young entrepreneurs. MeinDärzirk reports that several restaurants have opened their gates, including the "Habersei" in Hollabrunn and "Emperor Franz Joseph" in Obermarkersdorf. The focus is on the return to regional and seasonal cuisine.
With a new ice cream parlor on Bahnstrasse, Patrizia Fausti ensures sweet highlights in the district. It brings Italian ice cream to the man without preservatives and comes from a traditional Italian ice maker family. Your ice cream parlor should not only be a place of pleasure, but also serve as a platform for artists - a particularly creative approach!
variety of gastronomy
Another remarkable concept is "pleasure work", which was launched by Pascal Baumgartner and Johannes Eichinger in the former Pizzeria San Marco. There is a wide range of offers, from fish and steaks to vegetarian and vegan dishes to a tasty breakfast. Particular attention is paid to the extraordinary dishes that Baumgartner, a trained cook, plans.
The Hollabrunner pedestrian zone enriches Johannes Eichinger with his bar "City Side", which perfectly complements the exciting catering concept. The Haubenbokal by Nico Engel in Haugsdorf - in the historic bulk box - is also openly opened. The well -known restaurateur from "Nicos time out" wants to create the best meeting point in the district and combines rustic charm with modern elements. Gault & Millau leads from that Engel places great importance to local suppliers and relates 90 percent of his products from farmers and winegrowers from the area.
Culinary breaks in Hollabrunn
angel offers an exciting menu option that leaves hardly any options for uncertainty: it does not use a printed menu, in order to often switch between seasonal products instead. This not only ensures fresh dishes, but also surprises on the plate. For example, deer fillet with potato gratin and linguine with egg mushrooms are currently on the list. You can also enjoy a multi -course surprise menu that can already include up to 13 courses - a real experience for gourmets!
But not only angels have drawn his teachings from the catering trade. Trends in the industry, such as increasing demand for plant -based cuisine, sustainability and return to regional authenticity, also shape the actions of the new restaurateurs in the district. Gourning point shows that innovative concepts in the product, atmosphere, service and communication are necessary to keep up with the dynamic guest wishes.
summarized can be said that the restaurateurs in the Hollabrunn district not only hit the nerve of the times, but are also ready to shape it actively. With a diverse offer that relies on regional products, as well as creative activities, local gastronomy becomes a real experience. In this sense: Bon appetite!
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| Ort | Hollabrunn, Österreich |
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