A breath of fresh air in the dive bar: new chef brings creative cuisine!

A breath of fresh air in the dive bar: new chef brings creative cuisine!

A fresh wind blows through the dive bar on the Danube Canal in Vienna. A lot has happened here: The popular restaurant, a hotspot for food lovers and night active people since it opened in 2017, has started a new chapter with Michael Dvoracek as the new owner and the award-winning chef Alexander Knelle at the helm. Rolling pin describes that Knelle, known from the “Junge Wilde” movement, can already look back on an international career and his culinary philosophy is based on uncompromising quality and creative craftsmanship.

The revision of the existing concept aims to further build on the dive bar's strengths rather than throwing everything away. “We don’t reinvent anything, we just refine the best we have,” explains Dvoracek. His goal is to make the dive bar a place where good food is the priority without strict etiquette. The new menu combines classics with international accents and modern cooking techniques and is intended to appeal to a wide audience, from connoisseurs to after-work shoppers. Today reports that the bar offers creative signature cocktails and hand-picked wines, completing the dining experience.

The new concept

As the name suggests, the dive bar remains a place of life where honest food, strong drinks and fine music go hand in hand. Knelle's innovative approaches to cooking promise to create a depth of flavor that will surprise visitors. “We attached great importance to the fact that craftsmanship and creativity come together,” says Knelle. With this in mind, the dive bar has changed its restaurant look to create a modern and urban ambience that fits the bohemian atmosphere.

In the catering industry it is becoming increasingly important to react to trends. In her current food report, Hanni Rützler highlights the developments for 2024. Topics such as plant-based nutrition, sustainable production and the ethical use of food are more important than ever. These trends are also reflected in the new concept of the dive bar, which not only focuses on enjoyment but also on sustainability. Foodnotify emphasizes that environmental awareness is becoming increasingly important, especially among younger guests, and shows how restaurateurs can shape this change individually.

attitude to life and future

The attitude to life in the dive bar remains relaxed, stylish and unconventional. The aim is to shape the dining experience in 2025 with an individual signature. Michael Dvoracek and his team want to continue to establish the dive bar as a place for gourmets and connoisseurs where high quality and a relaxed atmosphere come together harmoniously. The bar will continue to be a central part of the overall experience.

The future of the dive bar promises to be exciting. Enjoyment, creativity and an open ear for guests' needs are the main ingredients that will lead this Viennese institution into a new era.