must see
The hotspots not to be missed! "Must See" showcases the most exciting destinations, spectacular events, and unforgettable experiences. From insider tips to iconic classics – here are the highlights that will make your next adventure unforgettable. A must-save!
Book tip: Pasta al Pomodoro
Pasta that brings people together – 55 stories of a great love
It doesn’t take much to bring people together – sometimes all you need is tomatoes, pasta, and a pinch of history. In Pasta al Pomodoro, author Ilse Fischer focuses on a classic dish that is much more than just noodles with sauce: it is a symbol of community, memory, and flavor in its purest form.
The idea came about when Fischer tasted three-star chef Niko Romito’s signature dish, “Spaghetti e Pomodoro” – simple, clear, and yet stunningly deep. “Few ingredients, simple preparation, unique taste,” she recalls. And this experience became the starting point for a project that combines culinary art, emotion, and culture.
In 55 variations, she shows how differently and yet how closely connected this classic dish can be interpreted—from Italian nonnas to culinary greats such as Heinz Reitbauer, Andreas Caminada, Johann Lafer, Norbert Niederkofler, Rudi Obauer, and Tina Marcelli. Even artists and actors such as Philipp Hochmair and Walter Grüll contribute their personal versions.
INFO
Pasta al Pomodoro – 55 variations on the Italian classic
Author: Ilse Fischer
Photography: Ingolf Hatz
Foreword: Placido Domingo
Publisher: Christian Verlag GmbH
Length: 208 pages
ISBN: 978-3-95961-958-5
Price: €30.90 (D/A)
Guest chef at Ikarus: Álvaro Salazar
When Mediterranean lightness meets Andalusian temperament, the result is a menu that is more than just an arrangement of courses: it becomes a narrative about origins, freedom, and the longing for new perspectives. In December 2025, two-star chef Álvaro Salazar from VORO in Mallorca will take over as guest chef of the month at Restaurant Ikarus – and take Salzburg on a sensory journey between Andalusia and the Balearic Islands.
Book tip: Porto – The Cookbook
“Porto – The Cookbook” by Sylvie Da Silva brings the flavors of the Atlantic city to life in book form. The focus is not only on the food, but also on the culture behind it – from hearty home cooking to delicate monastery desserts.
The work captivates with its mixture of recipes and travel impressions. Each chapter takes readers on an enjoyable journey of discovery – including stories about ingredients, regions, and people. The balance between culinary depth and emotional closeness is particularly successful.
INFO
Porto – The Cookbook
Author: Sylvie Da Silva
Publisher: Südwest Verlag
192 pages, approx. 120 color photos
ISBN: 978-3-517-10389-1
Price: €24.00 (Germany) / €24.70 (Austria) / CHF 33.50
Experiential dining redefined
Today, experiential dining is one of the strongest drivers of modern hospitality – emotional, sensual, and unforgettable. Formats such as Toni Mörwald’s PALAZZO in Vienna show how perfectly cuisine, culture, and staging can merge and why spending time together has become the most valuable luxury. “Better Together” exemplifies a trend that is shaping the industry and booming as a gift idea, especially at Christmas: enjoyment, entertainment, and shared amazement in an evening full of magic.
The year in which communication remained human
In terms of communication, 2025 was a year between “wow” and “ouch.” Between artificial intelligence, genuine empathy, and a whole lot of misunderstandings. Talking has never been so easy – and understanding so difficult. In this humorous review, communications expert Stefan Häseli takes a closer look: How did people communicate, which trends are casting their shadows ahead, what has developed in which direction…
Book tip: Efficiently lazy
“Effizient faul” by Uwe Seebacher is aimed at anyone who is under constant pressure – whether in the hospitality industry, in everyday agency life, or in management. Instead of classic self-optimization, Seebacher focuses on strategies that enable real efficiency.
The content is based on over 30 years of research and consulting practice – including for international companies and institutions. Particularly relevant are the concrete tools for decision optimization and energy distribution.
Another plus point is the transfer to everyday working life – this is not a theoretical work, but a practical guide to a new, mindful form of success.
INFO
Efficiently lazy – Minimal effort. Maximum success.
Author: Uwe Seebacher
Publisher: edition a, Vienna
304 pages, hardcover
ISBN: 978-3-99001-804-0
Price: €28.00
Latin America’s 50 Best Restaurants
With the publication of the extended ranking from 51 to 100, Latin America’s 50 Best Restaurants provides insights that are attracting worldwide attention. Few regions currently offer as much diversity, energy, and culinary innovation as Latin America—a continent where tradition and modernity collide in fascinating ways.
This year’s list includes 26 cities and 13 new entries. It tells the story of extraordinary personalities, fresh concepts, bold ideas, and culinary centers that are continuing to expand their role in the global gastronomic system.