A culinary delight – at the Hotel Winzer

An interview with Renate Winzer about the hotel’s culinary delights

Renate Winzer is the head chef at Hotel Winzer and in charge of the kitchen at this wellness and cosy hotel. It’s a demanding role, given that the hotel employs four chefs, two pastry chefs, two breakfast chefs and three dishwashers. What challenges does she face on a daily basis? What does the in-house culinary offering look like? Are vegans and vegetarians catered for? Renate answers these and other questions in our interview.

Hello Renate, you’re something of a ‘culinary grand dame’ at the Hotel Winzer. What does a typical working day look like for you?

You really have to be flexible in the hotel business. In the morning, I focus on the orders. That takes quite a bit of time. If needed, I also help out in the kitchen afterwards. There, it’s mainly about preparing desserts for the afternoon buffet. Once that’s done, I take care of the decorations, the garden, menu planning and whatever else needs doing. In the evening, my job is to arrange and serve the food for our guests. So there’s plenty to do all day long.

What is the Hotel Winzer known for in culinary terms? What can guests expect?

We try to stay true to our traditional Austrian home-style cooking; after all, we also represent a regional culinary culture. Nevertheless, we also strive to bring a breath of fresh air and combine the traditional with the new. In the evenings, our guests can always choose from two different starters and soups, four main courses – including a vegetarian and a fish dish – and two different desserts. There’s something for everyone.

How has the culinary offering changed over the years? Which dishes are particularly popular with guests?

The theme of cosiness naturally plays a major role in our cuisine too. So we always offer a ‘sensual dish’ in the evenings. This means we use aphrodisiac ingredients in these dishes. It goes down well. Of course, you can also book a classic candlelit dinner. Specialities such as Fondue Chinoise, small treats or the chocolate fondue with fresh fruit or chocolate-covered strawberries are also popular – all of which can be served in your room. Just like the cosy breakfast for two. So with us, you can feel as though you’re in heaven, culinary-wise too.

Regional, seasonal and organic are becoming increasingly important to many guests. Where do you source your food?

That’s a very important aspect for us! Regional sourcing always comes first, and we don’t just say that to make it sound good to guests. We have many regional producers who supply us with the very best quality. Hand-stirred jam from Weninger Bauern, eggs from Eierhof Schobersberger, milk and cheese from Stauferbauern, sausage and ham from Metzgerei Stabauer, organic meat from Metzgerei Burgstaller, or sheep’s cheese products from Häusl Bauer, to name but a few. Wherever possible, we cook primarily with regional ingredients.

More and more people are choosing to go without meat. What can vegetarians and vegans expect at the Hotel Winzer?

We do, of course, offer vegetarian cuisine. We like to try out new dishes here, and much of what we serve depends on the season, so that the freshness really comes through on the plate. However, we do not yet offer vegan cuisine.

You offer a ¾ pampering board package at the hotel? Can you explain that to us?

Well, it’s actually quite simple. It basically means you’re catered for all day long: from 8 am to 10.30 am there’s a healthy and generous breakfast buffet. From 11 am to 1 pm we offer a light brunch. Either sausages in various styles or a savoury soup. Along with that, there are pastries, Danish pastries, butter, honey and jam. From 1.30 pm to 4 pm comes the afternoon buffet. This features a snack buffet, salad buffet, soup, hot dishes, pastries (ice cream in summer), coffee and a tea buffet. And from half past six, we serve dinner with spreads on the table, salads and dressings from the buffet, a five-course menu of your choice and a selection of cheeses from the buffet.

As we all know, you eat with your eyes first. Is that the reason for the EIGHT different restaurant areas?

As we all know, tastes vary, which is why we have different restaurants. That way, everyone can choose their favourite restaurant. The food, however, is the same. Our new highlight is our newly designed dining room (since May 2020), which, in my opinion, looks very successful and extraordinary.

There is also a multi-award-winning cocktail bar on the premises. What makes it so special?

The atmosphere in Marks NY Bar is very inviting and upmarket. Cosy with a touch of glamour – that suits us perfectly! And, of course, the fantastic cocktails and drinks created by our son Markus. It’s his passion and he’s really good at it! The awards from Falstaff show that I’m not the only one who thinks so.

I’ve forgotten one more question! What would be a house speciality that you could recommend to me?

Our house speciality is our Scheiterhaufen! It’s so popular that many guests ask as soon as they arrive whether and when the Scheiterhaufen will be available again. That’s why it’s on the menu at least twice a week. My personal favourite dish is the organic beef fillet steak with pepper sauce, bacon-wrapped beans and potato gratin...

Thanks for the interview, Renate. I think I’ll order a Scheiterhaufen now ;)