Eisgartl opened in Penzing: 18 varieties fresh from the master!

Eisgartl opened in Penzing: 18 varieties fresh from the master!

In Vienna-Penzing there has recently been a new hotspot for ice lovers: the "Eisgartl". The owner Bianca Wenger, who is known to many as a restaurant manager of the "Biergartl", has converted a former office and warehouse space at Huttengasse 1 into an inviting ice cream parlor. The offer thus comprises 18 types of ice cream that is delivered fresh from the renowned Polly manufacture every day from the 20th district. "There is something" - the business runs particularly well in the warm months, where many strollers spontaneously stop to treat themselves to a delicious ice cream.

The ice cream "to go" is currently being sold, but Ms. Wenger is already planning to build a small Shanigarten where guests can take a seat to enjoy their ice cream in a relaxed atmosphere. The opening times are from Monday to Sunday, daily from 11 a.m. to 9:30 p.m. Meinverzirk reports that the offer is not only valued regionally, but is also due to the greatest interest.

new trends in gastronomy

While the "Eisgartl" in Penzing ensures a wide audience, a new ice cream parlor, the "Gelatery", also opens up in Bavarian Anzing. This is a hidden piece of jewelry located directly in the back of the church economist. Terezia Kanosova, the boss, has brought her ice cream maker up to running perfectly in the large kitchen and attaches great importance to fresh ingredients, which she relates from her homeland for ice cream production. In her gelatery everything is produced by hand, without any industrial aids. Süddeutsche emphasizes that Kanosova originally came from Slovakia and has brought her figure from Italy. With creations like blueberry lavender and Brezl ice cream, she has established her individual style.

The topic of sustainability is particularly important at Kanosova. It goes on with a good example and relies on environmentally friendly practices, such as the reuse of water. In addition, the Gelatery produces seasonal varieties such as elderflower sorbet in summer and pumpkin peak ice cream in autumn. In contrast, this appeals to the general trend that is becoming increasingly important in the catering trade: the focus on sustainability and innovative products. According to the Gastro-Marktplatz , the food expert Hanni Rützler analyzes current developments that are also relevant for ice cream parlors. The change in attitude to animal products and the increasing demand for plant foods form the gastronomy of the future.

If you are looking for a delicious ice cream, both the "Eisgartl" in Vienna and the "Gelatery" in Anzing offer refreshing opportunities that illuminate the minds in summer and offer a creative break from everyday life. "You like to stop there". Enjoy the variety!