Our cooking, so we’re told, is damn good and spot on.

We like to mix it up, with every kind of composition, from cool and reduced to opulent – in short, something for every situation.  Of course, the presentation, the tableware (or an alternative) and the whole layout of the event goes together.

 

We dispense with chi-chi and too many words, and stick to the honest and pleasantly robust. It may be lusty and amusing, undemanding – indeed even posh, elegant to refined; if it works, there’s nothing we like more than a good ol’ down-home dish – but, please –let’s keep it current.  

 

We live for quality, taste and pleasure.

We love style, charm, details and stories.

 

We’re also a bit proud of being chosen once again to the coterie of Top Ten Caterers in the current „Tafelspitz“ Gourmet Guide, as well as being voted Austrian Top Caterer by Gault Millau.at.

We don’t want you to starve to death as you download your way through pages and pages of PDF lists.  We’d rather get a briefing from you, hear your previous ideas – and then design a catering plan specifically for your event.

 

And finally, so it doesn’t get lost, here’s Hannah’s oft-quoted, all-time favorite saying:

“White soup, yellow roulade, green dumplings, blue apples, black rice, red beets,…strawberries in the snow, aphrodisiacal wedding dinners, melon in a glass, or something…”

When it’s crispy cold, you just can’t beat a hot, steaming cheese fondue!

The alpine culinary classic lives on in a combination of aromatic cheeses, wine and kirsch (cherry brandy) and should only be eaten when it’s at its best - in the coldest part of the year.

Our fondue is stirred by an actual Swiss who divulges the authentic dos and don’ts – it’s not only entertaining, but it keeps things bubbling right along.

With a secret Swiss recipe, enough kirsch and caquelons (special fondue cooking pot + spirit burner), the traditional “bollocks” for the finale (something for aficionados), we can share the fondue fun with up to 200 people at a time. 

Afterward, an alpine herb sorbet, and no one will ever want summer again – at least until the next day. 

An archaic experience, which Asterix and Obelix used to arrange for important festivities back in the day… It hasn’t lost any of its fascination, but, unfortunately, often much of its style.

 

We do it in a similar style to Asterix.

An open fire with beech wood is optimal, but a classic turning spit grill lends itself equally well for an excellent taste sensation and entertainment by dining. 

 

Allspice, bay leaves, paprika, oil, salt, pepper and a whole lot more turn our young boar on the spit into a culinary delicacy.  Side dishes such as crispy bread salad, creamed celery, warm cabbage salad or peach chutney right through to beer from the barrel make the whole thing a big hit.  

 

From 30 to 800 People 

Picnicking, that means getting out in the open air – and enjoying the sun, the fresh air and the edible goodies. While doing so, you usually sit comfortably on blankets and pillows, enjoy the conversation and let the picnic delicacies surprise you.  With our favorite picnic recipes and all that goes with them, picnicking will be the highlight of your summer.

Look forward to savory salads, spicy chicken legs, pickled eggs, delicate sandwiches, juicy fruits, little cherry cakes,…and, of course, more than enough to drink.

And we know where…

We’ve taken this inviting British classic to heart – and gave it a bit of a touch up.  High Tea – usually served on special occasions – twines its way around wonderful teas, surrounded by cold cuts and chicken, salads, vegetables, cakes and fruit. Not to forget, tea bread and tea cakes.

 

We’ve kept the basics of the High Tea: a meal eaten around 6 or 7 p.m., but more like a mixture of afternoon tea and evening meal.  Then we polished this wonderful society star with a cold Queen Mary (Gin & Tonic with cucumber), English roses and cool music to a contemporary high shine.