New Viennese restaurant 'Frigo': croquettes, variety of wine and delicacies!

New Viennese restaurant 'Frigo': croquettes, variety of wine and delicacies!

The new restaurant "Frigo", which was opened in the fourth district of Vienna, at Große Neugasse 31, is currently causing a stir. The founders, Philip Radakovits and Florian Villiger, bring an impressive culinary expertise together. Radakovits are experienced in the direction of luxury hotels, while Villiger has learned top chefs from renowned Swiss chefs. This combination promises a well thought -out concept and high -quality gastronomic experiences.

The interior of the "Frigo" is a successful mix of tradition and modernity. The charm of the restaurant is preserved by maintaining the original mosaic floor and the factory window mirror. The cozy garden also remains unchanged and invites you to linger. According to [the press] (https://www.diepresse.com/19799861/lokalkritik-kroketten- and-Ein-interesting wine menu-in-frigo), the restaurant places special emphasis on a diverse and interesting wine list that puts the focus on inexpensive wines and foam wines.

culinary highlights

For gourmets, the "Frigo" has an attractive selection of small dishes as part of an aperitivos from 4 p.m. Guests can look forward to a set price offer of 16 euros per person, which applies from two people. Special delicacies are the sourdough bread with butter and fennelip as well as the croquettes with a pig's head and potato roasters, which are offered for 8.50 euros. If you like freshness and light dishes, you will appreciate the Gazpacho: a creative combination of paradise water with watermelons, peppers and celery that is available for 12 euros.

A remarkable aspect of the menu is the Ceviche, which is served as a stained fish on a sour sauce. The emphasizes regional and seasonal orientation of the dishes fits well with the current catering trends. According to [Kaya Kato] (https://www.kaya-kato.de/5- gastronomy trends-2024-1), the gastronomy will require a transparent and clever offer design to convince the guests even in times of increasing prices and reserved consumption.

gastronomic trends in view

Time is challenging for gastronomy, especially considering increasing additional costs and inflation. According to the gastronomy journalist Jan-Peter Wulf, transparency and efficiency in the catering area are indispensable. The trend ranges from the request to openness to prices to the introduction of digital tools to optimize processes. At the same time, Expert emphasize: Inside, like Hanni Rützler, that the culinary future will be varied and regional. Regionality is gaining in importance, and offers that rely on local products are more in demand than ever. The slogan "Regional beats bio" impressively illustrates this change.

In this changing landscape, the "Frigo" positions itself as a competent provider that not only takes up innovative trends, but also draws valuable trust among the guests. The well thought -out wine list and the creative food options could be just the right thing to survive in the competitive situation.

The "Frigo" is open from Tuesday to Thursday from 4 p.m. to 11 p.m. and on Friday and Saturday until midnight. Interested guests can reach the local by phone at +43/(0) 681 20 11 33 11 to reserve a table and experience the culinary highlights themselves.