Fresh wind in the Spelunke: New chef brings creative cuisine!
Fresh wind in the Spelunke: New chef brings creative cuisine!
Donaukanal, Wien, Österreich - A fresh wind blows through the Spelunke on the Danube Canal in Vienna. A lot has happened here: the popular restaurant, since its opening in 2017, has a hotspot for meal lovers and nocturnal, with Michael Dvoracek as a new owner and the hood chef Alexander Knelle at the top. Rolling Pin describes that Knelle, known from the "Junge Wilde" movement, already looks back on an international career and his culinary philosophy looks back Sets uncompromising quality and creative craftsmanship.
The revision of the existing concept aims to further expand the strengths of the Spelunke instead of throwing everything over the pile. "We do not reinvent anything, but refine the best we have," explains Dvoracek. His goal is to make the Spelunke a place where good food is in the foreground without strict etiquette. The new menu combines classics with international accents and modern cooking techniques and is intended to address a wide audience, from connoisseurs to after -work boomers. today reports that creative signature cocktails and hand-picked wines are offered at the bar.
The new concept
As the name suggests, the Spelunke remains a place of life where honest food, strong drinks and fine music go hand in hand. Promise bright innovative approaches in the kitchen to create a taste depth that will surprise visitors. "We have attached great importance to the fact that craft and creativity come together," says Knelle. Against this background, the Spelunke has changed its restaurant look to create a modern and urban ambience that fits the unconventional atmosphere.
In the catering trade, it is becoming increasingly important to react to trends. In her current Food Report, Hanni Rützler illuminates developments for 2024. Topics such as plant -based nutrition, sustainable production and ethical handling of food are more than ever in the foreground. These trends are also reflected in the new concept of the Spelunke, which not only relies on pleasure, but also on sustainability. Foodnotify emphasizes that environmental awareness, especially among younger guests, is becoming more important, and shows how restaurateurs can design this change inside.
attitude to life and future
The attitude to life in the Spelunke remains relaxed, stylish and unconventional. The aim is to shape the catering experience 2025 with an individual manuscript. Michael Dvoracek and his team want to continue to establish the Spelunke as a place for gourmets and pleasure people, in which high quality and a relaxed atmosphere come together harmoniously. The bar will still remain a central part of the overall experience.
The future of the Spelunke promises to be exciting. Enjoyment, creativity and an open ear for the needs of the guests are the main ingredients that will lead this Viennese institution into a new era.
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| Ort | Donaukanal, Wien, Österreich |
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