food & beverage

From Japan to Vienna: Oak 107 in the 6th district is Vienna’s only Kobe restaurant and one of Austria’s top addresses for fine steaks and exceptional cuts. Selected by Japanese cattle breeder Muneharu Ozaki himself, Oak 107 has been serving his exclusive meat since mid-October. This is an honor bestowed on only a few restaurants in Europe—including renowned establishments in Munich, Amsterdam, and Barcelona—and makes Oak 107 in Vienna a real hotspot.

Pugnitello – an almost forgotten grape variety from Tuscany is making a comeback. A small organic winery in Maremma is helping this distinctive red wine gain new attention.

On World Spice Day on October 24, the new Kotányi Spice Report 2025 reveals what Austria’s amateur chefs really swear by: parsley remains the country’s undisputed favorite herb, closely followed by chives. At the same time, turmeric, chili, and curry blends are conquering kitchens—making it clear that in 2025, seasoning is more than just routine: it is an expression of creativity, sustainability, and the joy of indulgence.

Light wines are not just a summer fad. They are a response to mindful drinking, all-day dining, office lunches, after-work and fine casual concepts – especially from September onwards, when kitchens switch to forest, mushrooms, pumpkin and roots and guests want to enjoy their food more consciously.

Genusspunkt shows how “light” works without losing depth, which service rules ensure sales – and how three specific wines can immediately create curated experiences on the wine list.

From small beans with a big impact to new bottles with attitude: this section brings together everything that makes an impression in the culinary world. Whether wine, coffee, or design products, these new discoveries combine taste with vision and quality with attitude.

“Back to the Bite” tells the stories behind the flavors – authentic, surprising, and always with an eye on the present. Iconic dishes, forgotten classics, and culinary legends, this time in focus: the hoagie.