Der moderne Weltenbummler ist immer auf Achse. Und sein Gepäck bereits randvoll mit besonderen Unikaten und einzigartigen Erlebnissen. Kein Problem! La Loupe findet auch in digitaler Version Liebhaber: Sämtliche Ausgaben des Magazins sind im Kiosk verfügbar und lassen sich ganz einfach online durchstöbern. Gleich ausprobieren und inspirieren lassen!

The modern globetrotter is always on the road. And their luggage is packed with unique items and extraordinary experiences. No Problem! La Loupe also attracts fans of its digital version: All editions of the magazine are available in the kiosk and it's super easy to flip through them online. Give it a shot and be inspired right away!

1 year ago

La Loupe Salzburg - Stadt & Land - No. 2

  • Text
  • Genuss
  • Sturmayr
  • Wimmer
  • Mozart
  • Christian
  • Lifestyle
  • Festival
  • Andreas
  • Salzburger
  • Salzburg
Sommerzeit in Salzburg Stadt & Land Sorgfältig recherchiert und edel verpackt, begleitet Sie La Loupe Salzburg Stadt & Land No. 2 mit integriertem Guide stilsicher auf Ihren individuellen Entdeckungsreisen in Salzburg Stadt & Land. Die Herausgeber Benjamin und Julia Skardarasy haben in diesem Magazin die Zutaten für einen unvergesslichen Urlaub zusammengetragen und auf Herz und Nieren geprüft. Damit Sie sich während Ihres Urlaubs auf das konzentrieren können, was zählt: Ihre genussvolle Zeit in Salzburg Stadt & Land. Ob Sie mit leichtem Gepäck reisen oder lieber etwas mehr in den Koffer packen. Ob Sie die Berge erobern, die Seen entdecken oder die Mozart- und Festspielstadt in all ihren Facetten erleben möchten: Mit La Loupe Salzburg Stadt & Land finden Sie die richtigen Adressen. Und weil das Leben die schönsten Geschichten schreibt, kommen immer interessante Persönlichkeiten der Region zu Wort. In dieser Ausgabe finden Sie: Ca. 30 Adressen zum Genießen, Staunen und Träumen | Inspirierende Interviews mit Persönlichkeiten der Region, beispielsweise: Stefan Wimmer & Georg Klampfer, die sich mit Herz und Hand für die Lederhose einsetzen | Gerald Kiska, Kopf der international erfolgreichen Design-Agentur | 2-Sterne-Koch Andreas Senn, der den Gaumen zum Tanzen bringt. Der exklusiv aufgearbeitete redaktionelle Inhalt und das liebevoll, elegante Design wird durch das einzigartig haptische Erscheinungsbild abgerundet. Edle Papierqualität und aufwändige Covertechnik mit UV-Lack sucht seinesgleichen. Ein Sammelobjekt und Schmuckstück für die eigenen vier Wände. La Loupe, ein treuer und stilsicherer Begleiter bei all den Abenteuern, die das Leben bereithält.

Andreas Senn, owner and

Andreas Senn, owner and chef de cuisine at the top restaurant SENNS, laid the foundation for his stellar career while he was still in training. Back then he constantly took part in competitions and after receiving his apprenticeship certificate (with honours), he got his first Gault Millau toque in 2003. Many other awards were to follow, among them the “chef of the year” as well as several toques and stars. Starting in 2013 he was awarded three toques by Gault Millau for his creations at Heimatliebe Kitzbühel three times in a row. In 2015 he was awarded the first Michelin-star for SENNS and in the 2016 the second one followed. Originally from Salzburg, Christian Geisler successfully cooked in several cities before returning to his hometown – among them were New York City, Chicago, Zurich or Zermatt. In 2014 and 2015 he was honoured with one star by Guide Michelin. He has been cooking alongside Andreas Senn in Salzburg’s top restaurant SENNS since 2018. „ Andreas and I do some serving, too – that way we get to tell the guests even more about the dishes. “ Christian Geisler „We have guests who are 18 and others who are in their 70s.“ Andreas Senn 122 L.L. How do two stars change the taste? A.S. You can assume that you’ll always be working with the perfect base product. The most important thing about a dish are perfect ingredients. That starts with the vegetables and, of course, goes especially for fish and meat. And this kind of quality has its price. We can buy langustino for 20 euros per kilo. Or we buy the kind of langustino that costs 120 euros per kilo. There’s a huge difference in quality there. And you can taste that. C.G. The quality, the right preparation, and your own handwriting, that’s what it’s all about. L.L. Do you pass these stories on to your guests, too? A.S. Yes, and that’s also why we do service, too – so that we can explain certain things to our guests even better. If someone’s interested we’re happy to tell them all about the ingredients. Why we use old dairy cow and not Black Angus Beef. But, first and foremost, we want the guest to enjoy the food, to have a good time and a lovely evening. Just like they would if they went to the theatre. L.L. We hear there are guests who fly in to eat here. Who is your target audience? A.S. We do have guests who come from Taiwan or China to eat with us. With these “gourmet tourists” it’s probably the

Guide Michelin that brings them here. And in this respect I think the three stars that the Amador in Vienna has already, will be good for us. This way even more gourmets will find their way to Salzburg. In general, however, we don’t have a classic clientele. We get 18-year-olds who take their girlfriends out for a birthday dinner or older folks of 70 years and more. We have many regulars who are already retired. Of course, the price is an issue and we therefore attract a certain kind of people. But even an 18-year-old can afford to come here once a year – and then it’s sure to be quite the experience. And we don’t have a dresscode, so no-one has to show up in a suit and tie. We don’t want people to be hesitant about coming here, we want everyone to feel comfortable. We very much want to reduce that kind of “threshold fear”. I think that threshold fear is the single biggest problem top gastronomy has. L.L. SENNS and the English word “sense” - makes you think that you’re supposed to enjoy with all your senses here. And, of course, we want to remember this experience for as long as possible; would you say there is a taste memory? C.G. When food is really good it is also memorable. I will probably remember the best barbeque I ever had all my life. I’d say you do remember the really really good and special things. A.S. I think all it needs is a click, in terms of visual experience and taste. And if that’s there you’ll remember it. Kulinarik & Genuss „ I can really, really identify with Andi’s restaurant.“ Christian Geisler „We consciously wanted to do things differently right from the start.“ Andreas Senn SENNS.RESTAURANT Im Gusswerk Söllheimerstrasse 16, Objekt 6, 5020 Salzburg Tel. +43 664 / 4540 232, © Foto: SENNS. Restaurant