The chef recommends

Asparagus soufflé by Reinhard Müller

Rack of lamb with sweet potato soufflé by Stefan Fuchs

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

White Chocolate Passion Fruit Pralines by Ramon Mayer

Stock from Hans Mandl

Brown trout and pepper salmon trout from Karl and Rudi Obauer

Airy Guanaja dark chocolate with raspberry-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