i love food but more important than that, i love meeting people who love it just as deeply and care about what and how they create 👩🏼‍🍳

a long awaited visit (in the best company!) to Stiegl-Gut Wildshut - a place i already mentioned in my previous post - we finally made it and got to experience @stefansigl_ cooking!

@stieglgutwildshut is built around the idea to work with nature, not against it and it’s genuinely inspiring to watch Stefan talk about seasonal ingredients, regional producers and the connection between agriculture and the plate - a gentle reminder that every dish starts long before the kitchen. the philosophy is rooted in healthy soils, regenerative farming and respect for natural cycles. it begins with people growing the produce (a privilege we often take for granted here in austria!) and giving nature all the time it needs 🌾

it’s hard to pick a favorite, but if i had to, it would be the raw marinated lake trout with yellow pepper, elderflower and a touch of harissa chilli mayonnaise (in the 5th pic) - so fresh and vibrant, i think it perfectly reflects the philosophy. also, the desserts?! the strawberries with rose juice and whipped crème fraîche celebrated berry season in the simplest and most beautiful way

one of these moments that make me appreciate working in hospitality (even more) and make me really excited to contribute to what this industry can become 🙂‍↕️

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