food & beverage

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.

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.

Less alcohol, more flavor, maximum relevance: No & Low is no longer just a sensible compromise, but the most exciting development on the beverage menu. From fermented super drinks to sparkling luxury alternatives – what is emerging here is a new self-image of enjoyment. For the hospitality industry, this means new target groups, new added value, and new opportunities.

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.