The chef recommends

Asparagus soufflé by Reinhard Müller

Saddle of lamb with sweet potato soufflé by Stefan Fuchs

Arctic char Fillet // Sweet potato // Broccoli by Roman Wurzer

White Chocolate and Passion Fruit Pralines by Ramon Mayer

Stock from Hans Mandl

Brown trout and pepper salmon trout from Karl and Rudi Obauer

Light Guanaja Bitter Chocolate with Raspberry and Red Pepper Sorbet by Matthias Moser

Guanaja | Gianduja | 4 x Orange by Wolfgang Kiessling

Smoked Fish Terrine by Gernot Sallai-Gallo

Asparagus mousse from Christian Simeoni