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