On three weekends in December, 16 top chefs from Upper Austria (awarded a total of 37 toques) offer fine Upper Austrian dishes to take away in Linz. Award-winning chef Philip Rachinger from Mühltalhof in Neufelden originally had the idea for this. And this time too, the spontaneous initiative of Thomas Hofer, host and award-winning chef at the Bergergut in Afiesl, was enthusiastically taken up by his colleagues and implemented in a very short time.
Cooking starts on December 3rd and on the following Advent weekends on Friday and Saturday. In the muto, by Preslmayer and Göttfried restaurants, 16 cooks take turns and give well-known dishes of Upper Austrian cuisine a new, creative touch. A unique opportunity for friends of upscale pub culture to get to know classics of local cuisine anew and to be surprised.
The take-away menu for the first weekend includes goose kebabs and baked duck dumplings from Philip Rachinger, in Muto there are gram dumplings with pepperoni from Thomas Hofer and chocolate meets sea buckthorn from Werner Traxler. Christian Göttfried offers his Blunzn Maki to take home.
Take-away highlights on 3 weekends
We’ll start on Friday, December 3rd. and Saturday, December 4th Thomas Hofer (Bergergut) Werner Traxler (Muto) Philip Rachinger (Ois im Mühltalhof) Christian Göttfried (Göttfried) and JRE (Jeunes Restaurateurs Europe) guest chef Sören Herzig from Vienna.
On the following Friday, December 10th. and Saturday, December 11th cook Clemens Grabmer (Waldschänke Grieskirchen) and Werner Traxler in Muto, Christoph Forthuber (Forthuber in Bräu Munderfing), Christian Göttfried and JRE guest chef Michael Kolm (Bärenhof Arbesbach) in Göttfried and Thomas Hofer, Carina Kaiser, Marie Rahofer and Florian Gintenreiter (Rahofer Kronstorf) and Bernhard Preslmayer in the Restaurant by Preslmayer.
The conclusion will be on Friday, December 17th. and Saturday, December 18th Lukas Nagl (Bootshaus am Traunsee) in Muto, Thomas Hofer, Klemens Schraml & Christoph Koller (Rau in Großraming) and Christian Göttfried in Göttfried as well as Philipp Lukas (Verdi) with Bernhard Preslmayer in by Preslmayer.
More information (also on the menu): www.oberoesterreich.at/upperstreetfood
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