food & beverage

Plantmade

Become part of the plant movement with 5 tricks
Alexandra Gorsche © Conny Leitgeb Photography
26. October 2021 | 
Alexandra Gorsche
26. October 2021
|
Alexandra Gorsche

More and more guests are following a flexitarian diet and want healthy, climate-friendly and tasty alternatives to meat. There is no need to sacrifice the protein, feel and taste of meat. Tips on how to impress guests with plant-based alternatives and serve dishes where no one misses the meat.

How to turn healthy into delicious

  1. Make vegetables the star
    Put more and more varied vegetables on your plate. Eggplant, portobello mushrooms and many types of root vegetables are hearty and can make a convincing starter or even main course. This way you also save on expensive meat.
  2. Swap out protein sources
    Reduce the amount of red meat on your menu and offer plant-based protein alternatives. In US cuisine, this is called a protein flip. For healthier and more sustainable food.
  3. Serve superfoods
    There has long been no getting around superfoods. Take advantage of the trend and give your culinary creations healthy superhero status: with quinoa, blueberries, cabbage, chia, green tea, broccoli, beans and much more.
  4. Playing with relationships
    It doesn't always have to be a lot of meat to create strong flavors. A little bit of sautéed chorizo, for example, turns kale into an aromatic trend dish.
  5. Present correctly
    Reduce the portions and give healthy side dishes the leading role. Change the perception by placing them in separate glasses or bowls on the plate.

A la table, s'il vous plaît! A la table, s'il vous plaît! A la table, s'il vous plaît! A la table, s'il vous plaît!

Horváth Pop-up Vienna 2026

Emancipated vegetable cuisine meets fine dining – Sebastian Frank brings his radical concept back to Austria

The two-star Berlin restaurant Horváth returns to Vienna in early 2026 with an exclusive pop-up, presenting an uncompromising new menu based on “emancipated vegetable cuisine.” For two weeks, Sebastian and Jeannine Frank’s team will take over the Herzig restaurant and serve a 7-course menu that shows how innovative, precise, and luxurious vegetables can be today. A culinary highlight for foodies, fine dining fans, and anyone who doesn’t want to miss Austria’s most exciting pop-up experience of 2026.

This time, Sebastian Frank is taking an even more uncompromising approach, with a new menu and a clear message: vegetables can be luxurious – even without caviar.

READ MORE
food & beverage

Aromahopping

Where craftsmanship, passion, and flavor journeys meet

With the opening of its new distillery in Mosbach, Aromahopping is sending a strong signal about the future of artisanal spirits. Between extraordinary gin compositions, creative tastings, and a high-caliber supporting program, it became clear what makes the Odenwald brand so special: attention to detail, curiosity about new flavors, and a passion for honest craftsmanship.

READ MORE
food & beverage

Twice as sustainable

How the TafelBox makes appreciation visible

Takeaway without a guilty conscience – and with social added value: since its relaunch in 2024, the TafelBox has become one of the most effective tools against food waste in Austria. The simple principle: guests take leftover food home with them – and at the same time donate to a good cause. For every box sold, 20 cents go directly to Die Tafel Österreich to provide people affected by poverty with rescued food.

READ MORE
future trends
explore topics that matter

food & beverages

expert spotlight

future trends

exclusive living

must see
quick & dirty
Plantmade

More and more guests are following a flexitarian diet and want healthy, climate-friendly and tasty alternatives to meat. There is no need to sacrifice the protein, feel and taste of meat. Tips on how to impress guests with plant-based alternatives and serve dishes where no one misses the meat.