RESTAURANT HÖRNLINGEN, RANKWEIL, AUSTRIA

BY MARKUS GMEINER UND KARIN FALTEJSEK

DOMINIC MAYER, THE OWNER AND HEAD CHEF OF RESTAURANT HÖRNLINGEN, HAS A SPECIAL VISION OF CONTEMPORARY GASTRONOMY. THEY DON’T HAVE A MENU FOR EXAMPLE. WHAT IS SERVED TO THE GUESTS VARIES DAILY AND IS DETERMINED BY WHAT IS SEASONALLY OFFERED BY SELECTED SUPPLIERS. ORGANIC FARMS, FISH BREEDERS, PASSIONATED PART-TIME FARMERS. ALL THEIR SUPPLIERS ARE REGIONAL, HAVE HIGH STANDARDS AND WORK ETHICALLY. 

IN THE RELAXED AND ELEGANT ATMOSPHERE OF THE RESTAURANT, FOOD IS SERVED TO SHARE. EACH GUEST IS ASKED ABOUT THEIR PREFERENCES AND ABOUT HOW HUNGRY THEY ARE. IN THE KITCHEN NOTHING GOES TO WASTE. DOMINIC BELIEVES IN WORKING “NOSE TO TAIL”, WHICH MEANS USING ALMOST EVERY PART OF EACH PRODUCT. ANIMALS ARE ONLY BOUGHT IN ONE PIECE. THIS IS A CONCEPT THE WHOLE TEAM STANDS BEHIND. TO THEM THIS IS THE MOST HONEST AND SUSTAINABLE FORM OF HOW TO RUN A RESTAURANT. 

THIS APPROACH BRINGS A LOT OF DIFFERENT FOODS TO THE TABLE THAT ARE USUALLY HARD TO FIND IN RESTAURANTS. DOMINIC AND HIS CHEFS PHILIP AND DAVID FIND COMPELLING WAYS TO SERVE INGREDIENTS SUCH AS LUNGS, HEARTS, LIVERS, TRIPE AND SO ON. EVERY PLATE THEY SERVE IS A NEW EXPERIENCE.

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