Wirtshaus culture in change: Tradition meets modern demands!
Wirtshaus culture in change: Tradition meets modern demands!
Hartberg-Fürstenfeld, Österreich - taverns are not only guest houses, they are also living places of the community. Andreas Friedrich, restaurate with WKO Hartberg-Fürstenfeld, emphasizes that the inn culture in Austria plays a special role in Austria. According to Friedrich, inns are essential in rural areas as club restaurants, event halls and meeting rooms. Nevertheless, it can be observed that the number of inns in the region has dropped, which is happening for various reasons. The trend towards private celebrations is an additional challenge.
The variety of traditional inns and restaurants remains. Initiatives such as "My district - my host" support the catering institutions and show that the tavern culture lives. Friedrich emphasizes that authenticity is crucial to secure the future of the taverns. The landlords are characterized by openness, helpfulness and a special style that distinguishes the hospitality.
changes in the inn culture
But what does the current situation actually look like? Friedrich speaks of increased demands of the guests and an increasingly complex personnel situation. The legal framework and the high amount of work also contribute to changing the inn culture. Adjustments are necessary: changed opening times, new offers and often closures are part of the everyday life of restaurateurs. Gastroportal.at reports on the foundation of the "Lower Austria Wirtshauskultur" association in 1994, which emerged from the "Goulaschkobra" Initiative to facilitate operations and to promote networking of the gastronomy. Members range from typical taverns to hood restaurants, all of which have a long tradition and individual handwriting of the innkeepers.
The challenges are enormous: guests have often become more demanding and hectic. According to Franz Langthaler, one of the founding members, the serving and naming of food has particularly changed, while home cooking remains relevant. Your own supply of regional products, such as the cultivation of vegetables and keeping straw pigs, ensures a certain independence and fresh taste on the plates.
Future visions of the gastronomy
What does 2025 bring for gastronomy? New trends show a clear course towards conscious nutrition and a return to regional kitchens with modern interpretations. Popular dishes such as dumplings and roast beef are offered in lighter variants. The use of vegetables such as pumpkin and beetroot, as well as traditional cereals such as spelled and einkorn. Fermented products and herbal alternatives are also very popular. The innkeepers are required to adapt to the wishes of the guests and to easily integrate innovative products into their menus.
The farm-to-table trend is also exciting, in which restaurants obtain their ingredients directly from local producers. This not only promotes the freshness and quality of the food, but also supports the local economy. The digital change also plays a role, but personal contact remains alive and important for the gastronomy.All of these developments show that the inn culture in Austria is not only threatened, but also reinvented itself. The landlords are required to adapt to the changed conditions and at the same time keep the charm and tradition of their houses. In this way, the out-of-house dining trend remains an issue and offers space for creative solutions.
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| Ort | Hartberg-Fürstenfeld, Österreich |
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