Welcome to Genusspunkt.
Genusspunkt is the meeting place for visionary minds – a platform that redefines enjoyment, tracks trends and paves the way for a sustainable future for the industry.

Seven of the most beautiful pools in the Alps
From breathtaking views to innovative design – these spectacular pool concepts in the Alps show how hotels can score points with experience value and offer their guests deep relaxation with distant views.
How restaurateurs are taking sustainable paths with home-grown produce
The fact that gastronomy and agriculture go hand in hand is certainly nothing new. But Klemens Gold has created something that is not commonplace in Austria in Pechgraben in Großraming: he has opened a tea garden. How local agriculture is opening up new opportunities for gastronomy.
Wing in Hong Kong wins the Gin Mare Art of Hospitality Award 2025
Hong Kong’s fine dining restaurant Wing has won the prestigious Gin Mare Art of Hospitality Award 2025. Why this award goes far beyond good service – and what makes Vicky Cheng’s philosophy an international role model.


Find your favorites:
Book tip of the week: Tacos From Dusk Till Dawn
Journey through the flavors of Mexico
With “Tacos From Dusk Till Dawn”, Danny Trejo, probably Hollywood’s most charismatic villain, not only delivers a cookbook, but also a very personal insight into his life. This book is a journey through the flavors of Mexico, the hustle and bustle of Los Angeles and the eventful life story of a man who went from prison inmate to celebrated actor and successful restaurateur.
The book is more than just a collection of recipes – it tells the story of Trejo’s rise and his roots. In short anecdotes and longer stories, he describes the highs and lows of his life, from his childhood in poor circumstances to the establishment of his restaurant chain “Trejo’s Tacos”. It becomes clear that Trejo’s love of Mexican cuisine is not just a backdrop, but is deeply rooted in his story.
With 75 recipes, the book offers a colorful variety of dishes: from classic tacos and quesadillas to aromatic dips and salsas to sweet temptations such as donuts and churros. The vegan variations, such as the cauliflower tacos, are particularly praiseworthy, proving that Mexican cuisine can also be interpreted in a light and modern way. The recipes are down-to-earth, uncomplicated and use ingredients that are easy to source – ideal for both amateur cooks and professionals looking for new inspiration.
Trejo manages to capture the vibrancy and diversity of Los Angeles. Between the recipes are stories about his family, encounters with friends and the Latino culture that has shaped him. The casual, humorous tone of the book makes it a real pleasure to browse through. At the same time, you can sense the respect Trejo has for Mexican cuisine – and that makes every recipe authentic and approachable.
Info:
Edition Michael Fischer / EMF Verlag
978-3-7459-1082-7
224 pages
Book tip of the week: 200 x Italy
“200 x Italy – The XXL Cooking and Baking School” is a real feast for all lovers of Italian cuisine. This set of two comprehensive cookery and baking books takes us on a culinary journey across Italy – from the Alps to Sicily. With over 200 authentic recipes and numerous background stories, it invites you to experience the diversity and tradition of Italian cuisine directly in your own kitchen.
We are particularly impressed by the range of recipes, which really doesn’t leave any area out. From classic antipasti to hearty main courses such as risotto alla milanese or arancini to sweet temptations such as torta della nonna and amaretti, there is something for every taste. The clear instructions make cooking easy even for beginners, while experienced amateur cooks will be inspired by the variety of dishes to try something new.
The lovingly designed reports, anecdotes and atmospheric photographs are a highlight of the book. They manage to perfectly capture the charm and joie de vivre of Italy and convey a feeling of dolce vita that goes beyond the mere preparation of the recipes. The stories about traditional festivals and regional specialties make the book more than just a collection of recipes – it is a declaration of love to Italian cuisine and culture.
Info:
Edition Michael Fischer / EMF Verlag
ISBN 978-3-7459-2288-2
640 pages
Five-star nature hotel in transition
There is no standing still at the Naturhotel Forsthofgut. The family-run hotel in Leogang is committed to continuous development – with new feel-good rooms and wellbeing and health concepts. From May 2025, the 5,700 square meter forest spa will be expanded to include its own health area. New retreats will follow in June 2025: the redesigned suites in the Waldhaus and three new luxury family suites – the Berg Loft Suites. In this interview, Christoph and Christina Schmuck talk about their visions, new concepts and sources of inspiration.
Matcha boom in Austria
Matcha is more than a trend – it’s a way of life. While matcha lattes are on everyone’s lips worldwide, Vienna was actually ahead of its time, according to Ayumi Kondo. For almost two decades, she has been teaching the finer points of genuine Japanese tea culture in her tea house Cha no Madie – beyond superfood clichés and green insta-drinks. In this interview, she explains why matcha should be more than just a decoration on desserts, what good matcha really needs to be able to do and how cherry blossoms and umami could enrich Austria’s menus.
Book tip of the week: Vietnameasy vegetarian
Uyen Luu succeeds in bringing the authentic flavors of Vietnamese cuisine into the home kitchen in an incredibly accessible way – and it’s all vegetarian. The more than 80 recipes, which range from green papaya salad to lotus sweet potato rice pudding, are not only versatile and creative, but also easy to make.
Particularly impressive are the numerous tips on how to substitute traditional ingredients when they are not available in the supermarket, as well as the basics such as vegan fish sauce or homemade pastry sheets, which provide a deeper insight into Vietnamese cuisine. Uyen Luu also manages to offer not only everyday dishes, but also sophisticated festive meals or snacks for in-between meals, so there really is something for every occasion.
The consistently high-quality and stylish photos round off the reading and cooking experience perfectly. Whether you are new to cooking or a culinary explorer – this book will make you want to discover Vietnamese cuisine in all its facets and integrate it into your everyday life in an uncomplicated way.
Info:
DK Publishing House
ISBN 978-3-8310-4839-7
224 pages
More than just a summer flirt
Italian flair, easy to use and the perfect product at the right time: with the new Aperitivo syrup, Spitz is bringing an alcohol-free solution to the catering trade that works both in the bar garden and in the canteen. Head of Sales Sebastian Libiseller talks about trends, the certainty of success – and why the contribution margin is also served with the right look.
Book tip of the week: Unreasonable hospitality
In “Unreasonable Hospitality”, Will Guidara shows that hospitality can – and often should – go far beyond simply meeting expectations. Guidara takes us on the journey of how he turned Eleven Madison Park from a struggling two-star restaurant into the best restaurant in the world. The key? A radical redefinition of hospitality, with a focus on unforgettable experiences.
The anecdotes from his time at Eleven Madison Park are inspiring and often astounding. Whether it’s a sleigh ride in Central Park or transforming the dining room into a beach vacation with real sand, Guidara impressively demonstrates how small and large gestures can transform relationships with guests and employees. What may seem “unreasonable” at first glance has an astonishing effect: it creates loyalty, enthusiasm and a corporate culture that allows everyone involved to grow.
The book is more than just a look behind the scenes of one of the best restaurants in the world. It is a manifesto for an attitude that can be applied far beyond the world of gastronomy. Guidara’s principles of generosity and commitment are transferable to any industry and invite us to rethink the concept of excellence.
Info:
ZS – a publishing house of the Edel Publishing Group
ISBN 978-3-96584-376-9
352 pages

In the world of gastronomy, where flavors and aromas seduce our taste buds, there is an intangible element that enhances the dining experience – good vibes. The ambience, energy and positive atmosphere in a restaurant play a crucial role in creating memorable moments for diners. We take a look at the importance of good vibes in the restaurant industry and their contribution to a thriving culinary scene. We also shed light on the challenges facing the industry, including recent changes in the career choices of professionals in Austria.
Farm-to-table and hydroponic systems are two innovative concepts that enable sustainable agriculture and more environmentally friendly food production. In recent years, the demand for fresh, locally produced food has increased as consumers are increasingly concerned about healthy eating and are interested in the origin of their food. At the same time, agriculture is facing challenges such as climate change, water scarcity and soil pollution.
Since the restart of gastronomy, guests have returned, but there is a shortage of staff everywhere. This is also the case in the service sector: not a phenomenon of the post-lockdown period, but the shortage of skilled workers has become increasingly acute due to the far-reaching regulations that have been put in place to contain the coronavirus. The staffing gaps in many businesses are wide – even though there was less supply and more demand in July 2021; there were 20,356 unemployed people for every 8,489 vacancies in the Austrian hospitality industry. But people in the catering industry are still irreplaceable. Still? Companies around the world are working on advancing automation through high-tech robots in restaurant operations.
One of these is the Swiss marketing agency Precom Group AG, which specializes in digitalization in the catering sector. “Service robots could be an alternative to save restaurants from the worst,” says Managing Director Thomas Holenstein, explaining one way out of the staffing crisis. “Their acquisition costs are still high. But it’s worth it, because the artificial intelligence relieves their colleagues and works quickly and efficiently.” The advantages are obvious for Holenstein. They are already being used in the “Momoda” in Graz, for example.
In the world of gastronomy, where flavors and aromas seduce our taste buds, there is an intangible element that enhances the dining experience – good vibes. The ambience, energy and positive atmosphere in a restaurant play a crucial role in creating memorable moments for diners. We take a look at the importance of good vibes in the restaurant industry and their contribution to a thriving culinary scene. We also shed light on the challenges facing the industry, including recent changes in the career choices of professionals in Austria.
Farm-to-table and hydroponic systems are two innovative concepts that enable sustainable agriculture and more environmentally friendly food production. In recent years, the demand for fresh, locally produced food has increased as consumers are increasingly concerned about healthy eating and are interested in the origin of their food. At the same time, agriculture is facing challenges such as climate change, water scarcity and soil pollution.
Since the restart of gastronomy, guests have returned, but there is a shortage of staff everywhere. This is also the case in the service sector: not a phenomenon of the post-lockdown period, but the shortage of skilled workers has become increasingly acute due to the far-reaching regulations that have been put in place to contain the coronavirus. The staffing gaps in many businesses are wide – even though there was less supply and more demand in July 2021; there were 20,356 unemployed people for every 8,489 vacancies in the Austrian hospitality industry. But people in the catering industry are still irreplaceable. Still? Companies around the world are working on advancing automation through high-tech robots in restaurant operations.
One of these is the Swiss marketing agency Precom Group AG, which specializes in digitalization in the catering sector. “Service robots could be an alternative to save restaurants from the worst,” says Managing Director Thomas Holenstein, explaining one way out of the staffing crisis. “Their acquisition costs are still high. But it’s worth it, because the artificial intelligence relieves their colleagues and works quickly and efficiently.” The advantages are obvious for Holenstein. They are already being used in the “Momoda” in Graz, for example.

Five-star nature hotel in transition
There is no standing still at the Naturhotel Forsthofgut. The family-run hotel in Leogang is committed to continuous development – with new feel-good rooms and wellbeing and health concepts. From May 2025, the 5,700 square meter forest spa will be expanded to include its own health area. New retreats will follow in June 2025: the redesigned suites in the Waldhaus and three new luxury family suites – the Berg Loft Suites. In this interview, Christoph and Christina Schmuck talk about their visions, new concepts and sources of inspiration.

Matcha boom in Austria
Matcha is more than a trend – it’s a way of life. While matcha lattes are on everyone’s lips worldwide, Vienna was actually ahead of its time, according to Ayumi Kondo. For almost two decades, she has been teaching the finer points of genuine Japanese tea culture in her tea house Cha no Madie – beyond superfood clichés and green insta-drinks. In this interview, she explains why matcha should be more than just a decoration on desserts, what good matcha really needs to be able to do and how cherry blossoms and umami could enrich Austria’s menus.

Between root, world and wine
What happens when vegetable roots, sea fish and fermented pears meet herbal art and kombucha? In this interview, Johann Schmuck and Maximilian Grandtner talk about the philosophy behind Terra, signature dishes with char and celery root, creative no-alk pairings – and why real enjoyment can sometimes just be a schnitzel. A journey beneath the surface – in the truest sense of the word.

Max Sampl and the Blaue Gans
What happens when alpine tradition meets Italian lightness? Max Sampl, head chef at the Blaue Gans in Salzburg, combines regionality with innovation in his “Cucina Transalpina.” In this interview, discover how his childhood in the mountains, traditional preparation methods, and his journey through top kitchens have shaped his culinary art – and why sustainability is far more than just a trend for him.

Andreas Gfrerer
Discover the story and vision behind Salzburg’s oldest inn: Andreas Gfrerer shares how he achieves a balance between tradition and modernity at the Blaue Gans, why sustainability and art are inseparably connected, and how a hotel becomes a place of community. An inspiring interview about leadership, transformation, and the power of vision.

Kitchen Psychology Redefined
That’s how Dominik Wachter, Michelin-starred chef and visionary, describes his deep connection to his hometown. In the picturesque setting of Prien am Chiemsee, he fulfilled his lifelong dream: In October 2022, he opened the Wachter Foodbar in the former cooking school of his mentor, Thomas Mühlberger. Since then, his restaurant has been awarded a Michelin star for two consecutive years. But what makes the Wachter Foodbar so special? It’s about more than just excellent dishes – it’s about kitchen psychology. We visited Dominik to discuss this fascinating concept.

Energy-saving tips for hoteliers
Energy costs are a major challenge for hoteliers and restaurateurs. To counteract these costs, efficient energy management is of great importance. This blog post presents practical energy-saving tips for hoteliers that can help to reduce energy consumption and save costs. In particular, we will focus on the possibilities of heat recovery and the optimal placement of air conditioning units in the rooms. Here are some examples of how hoteliers can improve their energy efficiency.
Review portals: improving your online image
In the digital era, review portals have become important sources of information for potential guests. Unfortunately, bad reviews can damage the image of a hotel or restaurant. The question is: how can restaurateurs and hoteliers protect themselves against negative reviews and improve their online image? In this article, we give hoteliers and restaurateurs practical tips on how they can protect themselves against bad reviews and improve their online image.
5 tips for aspiring restaurateurs
Opening your own restaurant is a big dream for many people. However, it requires thorough planning and implementation in order to be successful in the industry. We reveal five tips for aspiring restaurateurs to pave the way for the successful opening of a restaurant business. From market analysis and location selection to customer loyalty.
Better acoustics in restaurants
It is not only the exquisite cuisine that plays a role in the design of a successful restaurant. It’s not for nothing that they say “you eat with your eyes”, as the ambience and presentation of the dishes influence the taste experience. However, it is less well known that the ear is also involved in the dining experience. Acoustics play a decisive role in how comfortable guests feel in a restaurant.
Experts have determined that the average noise level in restaurants is 80 dB. However, this noise level can be reduced by up to 10 dB through various measures. A reduction of 10 dB corresponds to a reduction in background noise of an impressive 50%.
Good vibes
In the world of gastronomy, where flavors and aromas seduce our taste buds, there is an intangible element that enhances the dining experience – good vibes. The ambience, energy and positive atmosphere in a restaurant play a crucial role in creating memorable moments for diners. We take a look at the importance of good vibes in the restaurant industry and their contribution to a thriving culinary scene. We also shed light on the challenges facing the industry, including recent changes in the career choices of professionals in Austria.
Beyond the Dining Experience
Innovative ways for restaurateurs to expand their revenue streams and captivate customers beyond the traditional dining experience. A range of strategies to attract new customers and increase profits.


Alexandra
Gorsche
Specialist in hotel & tourism
Favorite Recipes of the Month
With “my culinary world,” Alexandra Gorsche offers insights into her personal creations, intended to inspire in the kitchen.
