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Discover the excellent cuisine served in our properties: traditional or contemporary, it never fails to be wonderfully creative. This creativity is recognised throughout the world, as our Grands Chefs are considered to be the pinnacle of fine dining.

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Steirereck im Stadtpark.

Restaurant of a Grand Chef Relais & Châteaux in town. Austria,Vienna

Heinz Reitbauer

Steirereck im Stadtpark Vienna A-1030

For my parents, good food had high priority. Both in our own restaurant, and during gourmet trips, they introduced me to fine dining early on.

After one year’s training in my parents’ hotel, I switched to the brothers Karl and Rudi Obauer in Werfen and finished my training there. They were also the people who laid the most important foundation stones for me, both in human and in culinary terms. I still benefit from what I learned from them even today. Alain Chapel in Lyon, with his great timeless cuisine, and Anton Mosimann in London, were other important mentors on my path.>br>In 1996 we opened a restaurant in the Steiermark, the first Steirereck, in which I worked from the very beginning as executive chef. That’s where we took the decision to open our own farm, a wonderful decision because even today we still source most of our products for the cuisine at the Steirereck im Stadtpark from there.
I would describe my cuisine as a contemporary reinterpretation of Austrian cuisine, which is very much shaped by products and seasons.

In 1986 we became a member of Relais & Châteaux. One special highlight was, for me, the international Relais & Châteaux Congress in 2008 which was staged in Vienna. There I had an opportunity to meet many of my colleagues from across the globe, and to invite them to get to know my take on upscale cuisine. The spirit of Relais & Châteaux was really tangible for me during that congress.

What was your most moving culinary experience?
At the age of 9, my first visit to a top restaurant at that time. I’ll never forget the intensity and experience of that evening.

The most amusing kitchen incident you ever witnessed?
The two tasters for the President of Kazakhstan – a really serious business for both of them, a truly amusing scene for us.

Your best piece of advice for amateur chefs?
No compromises in terms of products and a willingness to try out new dishes.

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