“Innovital”—healthy and innovative
Gabriel Holzknecht serves innovative, healthy gourmet meals: fresh herbs and plenty of fruits, vegetables, and regional products nourish and detoxify your body—and are a feast for the eyes as well.
The table is our campfire, the meal a journey together through the season—a work created from colours, shapes, and textures. We have searched for culinary artists in the hotel sector who put a delightful tingle on your tongue. Who wouldn’t like to linger a bit longer—especially when the food and wine are so delicious? And why not just spend the night there as well? Here are five recommendations for “haute cuisine with a bed” for you!
“For us, eating is more than just food intake. We want to show our guests that eating is a daily preventive measure for more health, vitality, and performance potential. At our hotel, guests should enjoy food; we want to inspire them to take pleasure in precious foodstuffs and their preparation.”
Legend has it that a kitchen apprentice invented the “Imperial Torte” in honour of Emperor Franz Josef I on the occasion of the hotel’s opening in 1873. Today, the chocolate-almond torte is an international delicacy.
“I love fishing with a net. It is always a wonderful experience in nature, and it gives me great satisfaction when I can bring a first-class foodstuff home with me.
“The name of the ‘Wilde Weiber Menü’ (crazy-women menu) came from a guest who once said to my mother: ‘You are crazy women to cook four different menus for four people’. The idea was a hit in Bizau right from the start.”
“I want to bring about a small change every day, even if it is just that people regain a feeling for produce and their value. It would be nice if a visit to our restaurant resulted in a rethinking process or a change in our guests with regard to things like quality, animal welfare, or regionality.”