No. 19 - 10 Jahres Ausgabe, Lech & Zürs

Surrounded by the laid-back and cosmopolitan atmosphere of
Oberlech’s Burg Vital Resort it is easy to forget everyday life and simply
lean back and indulge in the delicacies brought forth by its extraordinary cuisine.
Matthias Schütz succeeds long-standing chef de cuisine Thorsten Probost
and he does so with flair. The Rolling Pin Newcomer of the Year 2019 and
Gault Millau Newcomer of the Year 2019 likes to serve high-quality delicacies
with a modern twist. His cuisine is coined by regionality, sustainability, and
seasonality as well as great respect for the entire product. Everything is used
and nothing is wasted. With his seemingly endless supply of ideas, Schütz likes
to leave the beaten track while still remaining down to earth and easy to
understand. His innovative combinations are turned into unique delicacies
by using a selection of different herbs – and they are a feast for the eyes, too.
The young chef from Lower Austria came to Griggeler Stuba via stops
like Hotel Wiesergut in Hinterglemm, Fontana Restaurant in
Oberwaltersdorf or Restaurant Seeplatzl at Seehotel Grundlsee.
“Which is why we
decided on a small
menu with a small
but exquisite
selection of dishes.”
“We simply want
people to have fun
and enjoy their
evening to the
fullest.”
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L.L. Griggeler Stuba has won more awards than most
restaurants in Austria – so what should a guest bring to
the table? Experience or curiosity?
M.S. Our guests are open for new experiences, and they
enjoy embracing the delicious possibilities of a cuisine
that might be unusual for them. They do not need gourmet
experience but rather look at the different flavour combinations
with a childlike curiosity.We simply want people to
have fun and enjoy their evening to the fullest.
L.L. In your opinion: how has 21 st century gourmet
cuisine changed?
M.S. All those different food trends have certainly had an
influence on gourmet cuisine. For a chef that means asking
yourself the question if a certain trend is relevant for your
cuisine and if so how to best integrate it. I do, however,
not think that we need to incorporate every single trend.
Our own style is coined by experiences and inspiration.
Which is why I like to find inspiration in books, magazines,
and on social media. Travels and an exchange with
colleagues and suppliers are inspirational, too. Thanks to
our passion for seasonal products, we also come up with
creations that were inspired by the producers’ input.