food & beverage

Plant-based cuisine has long been more than just a trend. It is a paradigm shift that is also changing the world of haute cuisine. But while vegan protein sources such as tofu, tempeh, and seitan have found their way into many kitchens, one dimension often remains underestimated: the potential of spices. Without nature’s flavor carriers, many dishes remain flat. It is only through the careful use of spices that depth, texture, and character are created.

Organic is booming, regionality is a key differentiator, and responsibly sourced fish is becoming increasingly relevant. Two initiatives – “Check Your Fish!” (by ASC & MSC) and the expanded organic/regional product portfolio of METRO Austria – illustrate how operators can future-proof their purchasing, menu design, and guest communication. Plus: solid statistics from Austria and a practical checklist for hospitality businesses.

In September 2025, Przemysław Klima, head chef at Bottiglieria 1881 in Krakow, will be the guest chef at Restaurant Ikarus in Hangar-7 Salzburg. The first Polish chef to receive two Michelin stars brings his distinctive signature style to Austria: Polish terroir, Nordic clarity, and the finest products, interpreted in a tasting menu full of depth and precision.

From liquid gold to fermented subtlety: here you will find everything you need to take your culinary repertoire to the next level. This section showcases food discoveries, ingredients, and gourmet products that everyone should know about—to refine, seduce, and amaze.

Cheese and chocolate have more in common than you might think. A symbiosis that opens up new worlds of flavor for guests.

For over 120 years, Haubis has been synonymous with Austrian baking tradition – and trustworthiness. What began in 1902 as a small bakery is now a fifth-generation owner-managed family business based in the Mostviertel region of Lower Austria with around 1,000 employees. Whether in hotels, restaurants, cafés, or canteens, Haubis accompanies the catering industry throughout the day: from breakfast to snacks to evening service.