Contemporary interpretation of traditional qualities are the main focus of our RESTAURANT:
our ingredients are sourced from over thirty different small farmers and specialists. With these ingredients, we support our own region and quality itself. Chef Peter Fallnbu?gl works with carefully chosen products using traditional preservation methods and stores them for pickling on our shelving units:
a variety of homemade juices, syrups, compotes, preserved lemons and pickles can be found there. Much of it is harvested from the wild, for example the sloes for our sloe gin tonic.
Our oyster mushrooms, for example, come from
„Hut & Stiel“ – Die Wiener Pilzkultur (Cap & Stem – Viennese Mushroom Farm)
What‘s special about them is that the mushrooms, cultivated in Vienna‘s 20th district, grow on our own coffee grounds and are delivered to us by cargo bike after the harvest, coming full circle.
The ingredients are prepared sparingly and with great care: using old methods, such as with a wood oven or a smoker.
In KarlsGarten, the first Viennese research and show garden for urban farming, we would like to give citydwellers a better understanding of natural food production.
Verein KarlsGarten (KarlsGarten Society) exhibits on its approximately 2000 m2 as many different – and preferably old – varieties of fruit, vegetables and grains as possible, cultivated using old practices.Yearly, urban farming is studied here in cooperation with universities.
The plants are pollinated by the garden‘s own bees, who then provide HEUER with honey.
We are looking forward to take your reservation: firstname.lastname@example.org