expert spotlight

In June 2026, the French two-Michelin-star chef will bring his nature-inspired cuisine to Salzburg and explains in an interview why true luxury begins with provenance, seasonality and humility.

Personal hospitality, Michelin-starred cuisine and a new take on modern luxury: General Manager Jürgen Ammerstorfer explains how the Anantara Palais Hansen Vienna, as one of Vienna’s leading luxury hotels, is strategically repositioning itself and taking the guest experience to a whole new level.

The Traisental is one of Austria’s most exciting yet underrated wine regions. A cool climate, limestone-rich soils and a remarkable precision in the wines make the area a hotspot for elegant cool-climate wines. Viktoria Preiß impressively demonstrates, through her family-run business Weinkultur Preiß, that the Traisental has long since ceased to be merely an insider’s tip.

Together with her partner Klaus Wiebogen, she is the fifth generation to run this historic winery, combining heritage, sustainability and innovation into a clear vision for the future of viticulture.

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.