Gastronomy in the upswing: Ober St. Veit invites you to feast!

Gastronomy in the upswing: Ober St. Veit invites you to feast!

Hietzing, Österreich - The strolling in Hietzing and especially in Ober St. Veit is becoming more and more a culinary experience. This charming district, often referred to as "the village in the city", is not only very popular due to its idyllic villas and dog -friendly walks, but also because of an flowering gastronomic offer. According to Falter , many new restaurants have settled in recent years, which make you listen to creative concepts and a tasteful variety.

A prime example is the neo-osteria "La Cantina della Cucina Alchimia", which saw the light of day a year and a half ago. Three creative minds from the pleasure and design scene work together and experiment with an innovative fermentation kitchen. Visitors can look forward to exciting taste experiences that enrich the culinary picture in Ober St. Veit.

variety of kitchens

This diversity is also shown in the “Das Pizz” restaurant, which was opened by restaurateur Mamdouh Moftah in Hietzinger Hauptstraße 115a. Since 2019 he has been spoiling the guests with a mixture of Austrian, Italian and Egyptian cuisine. Every day, “the pizz” offers a fine three -course menu that is Italian inspired today, with delicate antipasti and a hearty lasagna al Forno. A special Highlight are the coconut semolina cuts, a sweet delicacy, for which many guests inquire about its origin, reports My district .

The fish lovers get their money's worth in the “Kalcalpenfisch” restaurant. This revolves around fresh fish from the Alps - an offer that has been cultivated by the operators Jasna Scherz and Maximilian Weißenbacher for ten years now. After the first years in which fresh fish were mainly sold, the restaurant expanded its card with homemade fish dishes. Backfish and fish soup are now also on the menu.

A look at catering trends

The gastronomic development in Ober St. Veit is also reflected in a wider range of trends. The importance of regionality is becoming increasingly important, as Footreport 2024 by Hanni Rützler shows. "Regional beats organic" becomes a new leitmotif. Innovative technologies, such as the 3-D printing of plant products, are enjoying growing popularity and representing future-oriented cuisine. At the same time, there is a counter trend that relies on unusual meat qualities and rejects mass production, as in Gast.at

A colorful picture that unfolds in Ober St. Veit: from experimental fermentation kitchen to the variety of fish dishes to the creative mixture in the restaurant "Das Pizz". The gastronomy here is alive and dynamic, and it remains to be seen which new culinary surprises will bring in the next few years.