oho #3 - The magazine of the Principality of Liechtenstein
The Liechtenstein magazine takes you onto a journey through the country. Find out more about the state, the Princely House, the nature, the culture, the economy and more.
The Liechtenstein magazine takes you onto a journey through the country. Find out more about the state, the Princely House, the nature, the culture, the economy and more.
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
Food/Culture<br />
“I cook purist food<br />
with passion”<br />
Ruben Brunhart, you left Vienna at <strong>the</strong> age <strong>of</strong> 37 to return to your home<br />
country. How did this come about?<br />
Ruben Brunhart: My godmo<strong>the</strong>r, Erika “Ricki” Vogt, ran <strong>the</strong> Zentrum<br />
Restaurant in Balzers for 28 years toge<strong>the</strong>r with her husband Rudolf, who<br />
has now sadly passed away. When <strong>the</strong>y retired, <strong>the</strong>y asked me if I would<br />
like to be her successor.<br />
Regional dishes with a Viennese<br />
twist: <strong>the</strong> toque chef Ruben A.<br />
Brunhart learnt his craft in<br />
<strong>Liechtenstein</strong>, before moving to<br />
Austria for 14 years. <strong>The</strong>re he<br />
worked in a number <strong>of</strong><br />
distinguished establishments.<br />
Now he is back in his home<br />
country. Since February 2015 he<br />
has been in charge <strong>of</strong> <strong>the</strong><br />
Zentrum Restaurant in Balzers.<br />
A discussion about <strong>the</strong><br />
challenge for a gourmet chef <strong>of</strong><br />
running a family-friendly<br />
restaurant with a village<br />
character. Text: Doris Büchel<br />
How easy or difficult was <strong>the</strong> decision for you?<br />
In fact, I took <strong>the</strong> decision relatively quickly. It had for some time been<br />
clear to me that I would return to <strong>Liechtenstein</strong> and to my roots with my<br />
family, sooner or later.<br />
What is your assessment <strong>of</strong> <strong>the</strong> situation, one year on?<br />
As I grew up here, I knew broadly what to expect (laughs). Seriously,<br />
though: it has certainly been an advantage that people already know me.<br />
This helped to smooth <strong>the</strong> transition from <strong>the</strong> outset. While rumours had<br />
been circulating that <strong>the</strong>re were plans to turn Zentrum into an exclusive<br />
gourmet restaurant, <strong>the</strong>se concerns quickly dissipated.<br />
What’s wrong with being associated with an exclusive gourmet restaurant?<br />
For me, it was important to preserve <strong>the</strong> character <strong>of</strong> <strong>the</strong> Zentrum<br />
Restaurant. We are a superior quality restaurant, but not exclusive.<br />
Everyone should feel comfortable visiting us. Sunday strollers who want to<br />
enjoy a coup glacé, diners who come for a fine evening meal, businessmen<br />
having business lunch, or regulars who drink beer and play cards. For this<br />
reason we renovated sensitively. This means established guests will<br />
continue to feel at home. That was important to me.<br />
52
Change language