expert spotlight

Paul Gamauf, executive chef of the Michelin-starred restaurant EDVARD at the Anantara Palais Hansen Vienna, explains in an interview with Genusspunkt why true sustainability goes far beyond marketing. Using self-fermented ingredients, non-alcoholic pairings, and an uncompromising respect for food, he creates a cuisine that uniquely combines a connection to nature, precision, and modern haute cuisine.

In the rolling hills of Istria, where vineyards stretch across the landscape, olive groves shimmer in the light and the Adriatic Sea is never far away, the Meneghetti Wine Hotel & Winery has quietly established itself as one of Europe’s most stylish retreats.

What makes this place special is not just its five-star standards, its excellent wines or its exceptional location. It is an attitude. An attitude based on authenticity, simplicity and a deep respect for nature and heritage.

We spoke to Roko Palmic, Executive General Manager of Meneghetti, about the development of the establishment, the importance of genuine quality and his very personal definition of luxury.

The Viennese café Balthasar shows how sustainable attitudes, digital processes, and genuine hospitality can work together today without losing the soul of the coffee house.

In this interview, Thomas Meyer, Managing Director of dfv Mediengruppe, explains why the Night of the Stars is more than just a gala event—and why the ahgz ranking of top restaurants provides genuine guidance in German-speaking countries: On responsibility, networking, and quality journalism.

What happens when a hotelier focuses his entire life’s work on a single idea – and radically rethinks it? Ralph A. Riffeser explains in an interview why his new Cavallino Bianco Caorle is not a resort, but an emotional system: for parents, for children – and for a new definition of luxury.

Zén in Singapore is the first international restaurant of the Frantzén Group – sister to the three Michelin-starred restaurant Frantzén in Stockholm and itself awarded three stars since 2021. In a historic shophouse, Nordic philosophy, French technique, and Japanese products merge into an experience that is deliberately staged like a visit to friends: doorbell, sofas, music, living room finale. Executive Chef Martin Öfner talks about his culinary influences, working “on the Frantzén stage,” the role of Japanese micro-seasons, the meaning of fermentation beyond the hype—and why the atmosphere can be buttery smooth while the execution remains razor sharp.