food & beverage

Gostilna Rajh in Bakovci, near Murska Sobota, is regarded as a culinary ambassador for the Slovenian region of Prekmurje. Tanja, Damir and Leon Pintarič demonstrate how traditional dishes such as lángos, bograč, vinegar-marinated meat and Prekmurska gibanica, combined with a modern twist and genuine hospitality, make this a culinary destination just a stone’s throw from the Austrian border.

In June 2026, David Toutain will bring his nature-inspired two-Michelin-starred cuisine to the Ikarus restaurant at Red Bull Hangar-7 in Salzburg. The Parisian chef will demonstrate why vegetables, herbs, fermentation and short supply chains are no longer supporting players in fine dining, but rather the new language of luxury. A menu blending Normandy, sustainability and that green pea which Toutain calls the caviar of vegetables.

What happens when traditional Swiss cheese-making meets plant-based fermentation? The result isn’t a substitute product, but an entirely new category. New Roots describes itself as a “vegan dairy” and produces artisanal, plant-based cheese alternatives in Oberdiessbach. Founded in 2016 in Thun, the company is one of the pioneers of European vegan cheese culture and now produces around 30,000 cheese products weekly. Particularly noteworthy: Production follows traditional ripening methods using fermentation, ripening cultures, and artisanal care rather than texturizing additives. For establishments looking to elevate their vegan offerings to fine-dining standards, it’s worth taking a closer look at the following products.

Whether it’s quality meat saved through Too Good To Go, plant-based steaks from Planted, or Zero Waste BBQ according to the Kotányi Grill Study: The 2026 grilling season stands for mindful enjoyment, new taste experiences, and smart ways to save money while grilling.

Most great wines are opened too early. Michael Kerschbaum turns this principle on its head and, with the Blaufränkisch “X” 2015, brings a wine to market that is available precisely when it has reached its full potential. A rare statement in favor of patience, terroir, and the true greatness of Blaufränkisch.

With the Blaufränkisch “X” 2015, the Kerschbaum Winery is making a deliberate statement against the fast-paced nature of the wine world. Ten years of aging, uncompromising selection, and a clear vision: to make a Blaufränkisch available precisely when it has reached its full potential.

The wine and gourmet industry does not have a quality problem, but a perception problem. Many suppliers produce to the highest standards – yet this quality often goes unnoticed online. There is a gaping chasm between product and sale: people don’t buy what is good – but what they know and understand.

A typical moment in the daily routine of many establishments: a guest leafs through the wine list, frowns and asks: “Why does this glass cost 9 euros?” It is at precisely this moment that the decision is made as to whether value is explained – or whether the price is quietly put into perspective. Here, communication determines turnover, visibility and price acceptance.