Horváth

A reflective gastronomy

There is depth and an underlying purpose to Chef Sebastian Frank’s gastronomy. Here, they don’t take the easy way out but instead seek the truth and purpose behind each ingredient and each cooking method. Nothing ends up on the plate by chance. That also applies to the drinks, which are carefully selected to follow both the respective flavor profiles of the dishes and the sommelier’s moral compass. Wines from Italy and France are missing from the wine list, and anyone who tries to order cognac, whiskey, or bottled water will be left disappointed. In terms of personnel issues, they are well ahead; responsiveness, openness, and clear feedback are watchwords that keep the business moving in the right direction.

Summary:

• Purchases locally sourced ingredients and excludes luxury products

• Focuses on plant-based meals

• Avoids fish on the menu due to the difficulties in finding sustainable alternatives

• Makes its own non-alcoholic drinks, making use of ingredients that would otherwise have gone to waste

• Prioritizes a proper work-life balance for employees

• Logging in via fingerprint technology to accurately track working hours

Photo: Steffen