Culinary delights offered at conferences:
Tempt your guests to indulge in a gastronomic experience
Austria ranks among the leading meeting destinations, not only due to its venues that are equipped with the most modern facilities available, but also because Austria’s cuisine is well-rounded and satisfies all culinary needs and wishes. Look forward to a multifaceted kitchen with different regional specialties in the various federal provinces. After all, the right kind of catering contributes significantly to the wellbeing experience of the guest – a fact also confirmed in our interview with catering expert Dominika Gschmeidler. So let yourself be inspired by the culinary fringe programmes on offer in the federal provinces.
Toni Mörwald lives by the motto: “Essenszeit ist Lebenszeit.“ The thought behind his philosophy is that one should take the time to celebrate food, as the power of eating meals and sharing time together strengthens our social and emotional wellbeing. It’s for this very reason that his devotion to delivering indulgence and conviviality always has top priority in his restaurants. Exquisite creations are served at several locations, for example, in the Wirtshaus in Feuersbrunn or in the Grafenegg Restaurant. And your conference guests can even try conjuring up a meal themselves at the restaurant "Zur Traube" in Feuersbrunn am Wagram, where groups can cook up an exquisite 5-course menu together. Naturally a briefing is also given in addition to recipe folders and aprons. Whilst sitting comfortably in the elegant restaurant the prepared menu is then eaten with relish.
Gourmets will find the pinnacle of good taste tucked away in the mountains of the Schladming-Dachstein region at 1,117 metres above sea level. Embark on a culinary journey of discovery in the Natur- und Wellnesshotel Höflehner where you can gain completely new taste experiences at six places of indulgence. Premium regional ingredients are transformed into unique compositions no matter whether in the fine dining restaurant H11siebzehn, at the bar "der Alchemist," in the cigar lounge or at the pool bar. On top of that, the hotel has several seminar rooms equipped with state-of-the-art technology, plus comfortable guest rooms. Your conference participants will certainly not lack anything here at all, that’s guaranteed!
The Hotel Wirtshaus Post in Tirol is also a site where an affinity with nature meets culinary excellence. The hotel is certified with the Austrian Ecolabel and combines local craftsmanship with modern standards. In fact, you can literally taste this very prominently in their “Postbrot,” a bread that is baked by one of Austria's four bread sommeliers. The hotel's kitchen has earned itself a toque and serves a contemporary interpretation of Tirolean classics made with superior ingredients sourced from the region.
The smooth transition from holding a pen to holding cutlery is certainly possible in Vienna, too. The Labstelle provides a hall for all kinds of events to take place in, whilst at the same time it boasts excellent Austrian gourmet cuisine. The buzzword now is regionality even for ingredients you would not typically expect it with, like here for example, prawns come from Tirol. Depending on seating arrangements, up to 220 guests can be accommodated in the hall, and the restaurant can serve 80 people. It's so simple to combine a conference with culinary delights!
After a long conference or during the course of a corporate event in Upper Austria’s Mühlviertel region, Hotel AVIVA invites you to spend convivial hours at their in-house brewery. Under the expert guidance of a beer sommelier enjoy several types of locally-made beer in the boutique brewery. And whilst you’re at it, tuck into a typical Mühlviertel snack served on a wooden platter and consisting of delicious delicacies from the surrounding regions.
It’s back to the roots in the Ländle, as Vorarlberg is also called. Take your conference guests on a walk through Dietrich Kostbarkeiten, an orchard in Lauterach where they will be able to taste all sorts of different fruits. They can look forward to homemade specialties such as cider and gin, as well as enjoying scrumptious meals at the farm. Richard Dietrich is not only a cider sommelier, but he also has a magic touch for a local type of corn variety called Riebelmais and for distilling schnapps. This means many exciting hours are lined up with lots of culinary surprises in store.
You would like to find out more about bespoke catering for special occasions – or event cuisine? In an interview, catering expert Dominika Gschmeidler answers exciting questions covering food trends and the like. Or are you maybe looking for a supporting programme to accompany a conference in winter? Read this article to get some inspiration for cold days.