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Palaisgarten: Vienna's city center becomes a fan zone for the 2026 FIFA World Cup

Belinda Borg June 12, 2026 06:07

With the start of the 2026 FIFA World Cup in North America, a central public viewing event will launch in the Austrian capital. From June 11 to July 19, 2026, the "Palais Freiluft" event, located in the private park of Palais Auersperg in Vienna's eighth district, will serve as a large-screen fan zone for selected matches of the tournament. The area combines live broadcasts of the major sporting event with a comprehensive open-air food and beverage service. Since many matches will take place in European evenings due to the time difference with the host cities in the USA, Canada, and Mexico, the event will primarily focus on the late-night highlights and the decisive knockout rounds. Project manager Paul Rittenauer from the responsible agency JPR Entertainment emphasizes that the concept focuses on a shared sporting experience in an urban setting. The event kicks off on Thursday evening with the broadcast of the official opening match between Mexico and South Africa. The historic Baroque palace has a regulated capacity limit, which is why the operator recommends arriving early for matches with high attendance. For the local sporting highlight, the group stage match between the Austrian national team and the reigning world champions Argentina on June 22nd, the reservable group tables for ten or more people are already fully booked. However, regular admission for individual visitors remains free and spontaneous. The culinary offerings for the public viewing reflect the trend towards upscale street food and bring together several well-known Viennese restaurants on the premises. The selection ranges from Asian specialties by "Tenno Sushi" and Italian stone-baked pizza by "Bernotti" to meat dishes by "Trixie Kiddo" and traditional Viennese cuisine by "Collina am Berg."

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Viennese Café Schwarzenberg celebrates its 165th anniversary on the Ringstrasse

Jan Gruber June 9, 2026 17:02

The historic Café Schwarzenberg in Vienna's city center is celebrating its 165th anniversary this June 2026. Founded in 1861 by the Hochleitner couple, the establishment is considered the oldest continuously operating coffeehouse along Vienna's famous Ringstrasse. Over its long history, the café on Kärntner Ring has developed into a significant social and cultural meeting place in the capital, serving as a regular haunt for prominent figures such as the architect Josef Hoffmann in the late 19th and early 20th centuries. To mark this historic milestone, the café expanded its culinary offerings at the beginning of the month with a specially created raspberry-rose anniversary cake. Today, the historic coffeehouse is operated by the Gourmet Group, a subsidiary of Vivatis Holding. The company employs 36 people at the location, who are responsible for managing the 200 seats, 120 of which are in the historic interior and 80 in the adjoining outdoor seating area. Economically, the establishment is one of the busiest coffee houses in Vienna's city center. According to internal figures, around 135.000 coffee specialties and approximately 15.000 servings of hot chocolate are served there annually to an international clientele. In addition to its core gastronomic business, the management focuses on an expanded cultural program to maintain the traditional connection between coffee house culture and live music. The weekly program includes piano recitals on Friday and Saturday evenings, as well as regular jazz matinees on select Sundays. Preserving this historic ambiance is closely linked to its protected status as a historical monument, since the interior design, with its architectural elements from the Gründerzeit (late 19th-century boom period), has been largely preserved in its original state despite extensive renovations in the late 1970s.

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Wiener Schweizerhaus is the first European restaurant outside the Czech Republic to be awarded the "Czech Specials" quality seal.

Stephen Steiner June 9, 2026 12:05

The Schweizerhaus, one of the most renowned gastronomic institutions in the Austrian capital, has become the first restaurant in Europe outside the Czech Republic to receive the official "Czech Specials" certificate. This prestigious seal of approval, previously awarded internationally to only two establishments in Tokyo, recognizes restaurants and pastry shops for their authentic and high-quality representation of Czech cuisine and beer culture. The award ceremony took place in Vienna's Prater amusement park, attended by high-ranking representatives from politics and business, including Vienna's Mayor Michael Ludwig and the Czech Ambassador to Austria, Jiří Šitler. The award coincides with a historic milestone for the traditional establishment: the Schweizerhaus is celebrating the 100th anniversary of its uninterrupted partnership with the Czech national brewery Budějovický Budvar this year, 2026. Since 1926, Czech lager beer from České Budějovice has been served in the Prater amusement park, making this partnership one of the longest-standing supply relationships in Central European gastronomic history. To celebrate this milestone anniversary, an exclusive anniversary beer series was launched at the Prater, accompanied by a limited-time program of events for guests. The "Czech Specials" project is a joint initiative of the state tourism agency CzechTourism and the Czech Association of Chefs and Confectioners. The certification aims to promote Czech identity, hospitality, and culinary traditions at a high level both domestically and internationally, with approximately 70 restaurants and 18 confectioneries currently holding the label in the Czech Republic. Markéta Valenta, Director of CzechTourism's international office for Austria and Switzerland, emphasized at the presentation that the

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Michelin-starred chef Michael Dyllong presents a temporary catering concept at Dortmund Airport

Stephen Steiner June 8, 2026 15:02

Dortmund Airport is expanding its culinary offerings in the terminal building this June through a collaboration with top regional restaurants. From June 1st to 28th, 2026, the renowned "Five Chefs" restaurant concept by Dortmund's Michelin-starred chef Michael Dyllong will be a guest at the international airport. An exclusive restaurant area will be set up on the terminal's gallery level, which offers a direct view of the apron, specifically for this period. The offerings are aimed at both departing passengers and visitors from the region who wish to experience fine dining in a unique airport atmosphere. The centerpiece of the culinary program during the four-week run is a specially created four-course menu, optionally served with a paired wine selection. In addition to regular restaurant service, the concept includes several special events and themed culinary evenings featuring top chefs from Michael Dyllong's network. Due to limited space on the gallery level and the anticipated high demand, advance online reservations via the operator's official channels are mandatory for visiting the temporary restaurant. Michael Dyllong, who has already successfully managed the Michelin-starred restaurant "The Overlook" and other gastronomic projects in Dortmund, is implementing a mobile fine-dining concept with "Five Chefs." For Dortmund Airport, this collaboration represents a strategic step towards enhancing the overall experience in the terminal and generating additional revenue in the non-aviation sector. Airports are increasingly utilizing such temporary pop-up concepts to flexibly utilize vacant spaces and strengthen the airport's image as an experiential destination beyond mere flight operations. The logistical implementation of a high-end restaurant within the security and

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Season opening of the event format “Palais Freiluft” at the Palais Auersperg in Vienna

Belinda Borg June 5, 2026 06:05

The "Palais Freiluft" open-air event season has officially kicked off in the garden of the historic Palais Auersperg in Vienna's Josefstadt district. Following a warm-up event during the 70th Eurovision Song Contest, the grounds opened their gates for a multi-month summer program running until September 4, 2026. For a total of 94 days, the private park will be open to Viennese residents and tourists alike, offering an interdisciplinary range of leisure activities that combines gastronomy, visual arts, sports, and cultural events in one central location. Organizer and initiator Paul Rittenauer of JPR Entertainment welcomed numerous representatives from the regional business, political, cultural, and media sectors to the traditional opening evening. The open-air event's culinary concept relies on collaborations with various Viennese restaurants and pop-up concepts to offer visitors a wide variety of food. The culinary offerings range from stone-baked pizza from "Bernotti" and sushi variations from "Tenno" to meat specialties and smash burgers from "Trixie Kiddo," as well as hot dogs from "Collina am Berg." The food options are complemented by classic Viennese cuisine from the in-house "Auersperg Gastro." The bar area is operated in collaboration with major beverage brands and sparkling wine producers such as Schlumberger, Kattus, and Stiegl, who will be responsible for catering to guests throughout the entire thirteen-week event. In addition to its gastronomic focus, the palace gardens will serve as an expanded cultural and sports space in the city center during the summer of 2026. The weekly program includes sports classes such as yoga, Pilates, and salsa, as well as regular public events, including a "Park Quiz," themed markets, and the "Picnic Club" event series. The design highlight is the "Open-Air Sculpture & Art Garden," which will feature contemporary sculptures and installations in the public space.

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MAK Geymüllerschlössel expands event series on design and culinary arts

Jan Gruber June 5, 2026 05:02

The Museum of Applied Arts (MAK) in Vienna is significantly expanding its "Time for Food" program series, launched last year, for the 2026 summer season. In cooperation with the culinary platform Popchop, the format will be further developed into a monthly event series. On five Sundays between June and October, the park of the Geymüller Palace in Vienna-Pötzleinsdorf will be transformed into an exhibition and event space that combines applied art, contemporary design, and fine dining. The events will take place from 12 pm to 20 pm and are designed as open-air events, dependent on stable, good weather. At the heart of each event is a specially curated banquet table in the palace gardens. Various designers and design studios will create ensembles of historical and contemporary exhibits from the fields of ceramics, glass, textile art, and floral design. The culinary concept will be individually tailored to the visual theme of the table for each event. For the opening event on June 7, 2026, designer Liza Sočan will be responsible for the table settings, while restaurateurs from the Viennese establishments R&Bar and Espresso Burggasse will create the menu. At subsequent events, curators such as Rami Ceramics and product designer Marco Dessí will take over, while rotating culinary pop-ups, including Maka Ramen and the gastronomy project El Reno, will provide the catering. A key focus in July will be on supporting emerging talent through the museum initiative youngMAK. As part of the open call "tabula rasa," young creatives are invited to submit concepts on the theme of eating rituals and table culture. Three selected projects will each receive a production budget of 700 euros and will be presented on July 5 as part of the event series. The rural Biedermeier architecture

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Viennese pizza brand plans national and international expansion via franchising

Stephen Steiner June 3, 2026 08:39

The Austrian culinary scene is poised for further professionalization in the Italian cuisine segment. The Viennese family business L'Autentico, founded in 2013 by brothers André and Sandro Gargiulo and considered a key figure in the renaissance of Neapolitan pizza in the capital, is embarking on the next phase of its growth. To establish the brand beyond its existing network of branches in Vienna and Lower Austria, the company is now partnering with renowned franchise expert Bernhard Kloucek. The goal of this strategic partnership is to develop a scalable and investor-friendly franchise system that will expand both within Austria and in select international regions. Standardizing operational processes, implementing centralized dough production, and offering flexible location formats will facilitate market entry for potential franchisees. The founding family is thus committed to a strict separation between the logistics headquarters and the operational aspects of the restaurants themselves, ensuring consistent brand quality as the number of locations increases. Structural Development and the Role of the Franchise Expert: The transition from an owner-operated chain of restaurants to a standardized franchise system requires profound adjustments to the internal company structures. While the Gargiulo brothers, with their southern Italian roots, have primarily been responsible for the culinary authenticity and operational management of the existing branches, Bernhard Kloucek contributes the necessary expertise for defining franchise processes and contractual structures. The joint project aims to establish a turnkey concept that is attractive to independent entrepreneurs as an investment or operating model. In this context, Kloucek points to the considerable potential inherent in the combination of traditional craftsmanship and modern system gastronomy.

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Anniversary in Vienna's Prater: 100 years of partnership between Budweiser and Schweizerhaus

Amely Mizzi 31 May 2026 11:05

The Viennese restaurant institution "Schweizerhaus" and the Czech brewery Budweiser Budvar will celebrate the centenary of their business partnership in 2026. This collaboration is considered one of the most enduring cross-border partnerships in the European hospitality industry. To kick off the anniversary season, a special commemorative bottling was presented, which sold out shortly after its tapping in April. Despite the general price increases in the restaurant sector, the Kolarik family, who own and operate the restaurant, decided to keep the price of the lager served in the so-called "Bunkerl" at €5,90. This marks the third consecutive season without a price increase, which is seen in industry circles as a clear signal of customer loyalty. Further research into the economic and historical significance of the partnership reveals that it extends far beyond mere procurement. Budweiser Budvar, the last major Czech brewery still under state ownership, uses the Schweizerhaus as an international showcase for its draft beer culture. The three-stage dispensing system used at the Prater is a process specifically optimized for this establishment to maintain a stable head and carbonation level of the Czech beer even with high throughput. With 2.150 seats and around 180 employees, the Schweizerhaus is one of Austria's highest-grossing single-venue restaurants and the world's largest purchaser of Budweiser Budvar on draft beer. The anniversary celebrations attracted prominent figures from politics and business, including Vienna's Mayor Michael Ludwig and the Czech Ambassador Jan Brunner. During the festivities, a collaboration with the grocery retail sector was also announced: A limited collector's edition, including a special glass, will be available from May 2026 in selected Spar stores. In parallel, the partners are accelerating the digitalization of their customer communication through a dedicated application.

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Recognition of the Negev as a protected geographical wine region

Belinda Borg 30 May 2026 05:09

The Israeli desert region of the Negev has officially been granted Protected Geographical Indication (GI) status. This grants the Negev international recognition as a distinct wine region and places it on the list of protected designations of origin. The certification process, which took approximately four years, was largely driven by the Merage Foundation Israel. Following the Judean Wine Region, the Negev is the second wine region in Israel to enjoy this official status. The region's geographical boundaries extend across a wide area from Kiryat Gat in the north down to Eilat at the southern tip of the country. The classification is based on extensive expert assessments that attest to the wines from this region's distinctive profile. The so-called desert terroir is characterized by extreme temperature variations between day and night, as well as calcareous loess soils, which impart a specific minerality and acidity to the grapes. Historically, the region is steeped in a millennia-old tradition: Archaeological finds prove that the Nabataeans cultivated wine in this inhospitable environment some 2.000 years ago. Today, this tradition is continued with state-of-the-art agricultural technology, which makes it possible to achieve high-quality yields despite minimal rainfall. Economically, viticulture in the Negev has developed into a dynamic sector. There are now more than 60 wineries and vineyards in the region, which together produce over one million bottles annually. A key factor in this success is the precise drip irrigation system, developed in Israel and considered a global standard for cultivation in arid zones. Official recognition as a protected designation of origin not only serves to ensure quality and

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Generational change at the pass: Andreas Senn opens two-star restaurant for young guests

Jan Gruber 29 May 2026 16:30

Austria's top-tier gastronomy is embarking on an exciting experiment that challenges the traditional structures of fine dining. Salzburg's Michelin-starred chef Andreas Senn has launched the "First Taste" campaign for June 2026, offering young people under 30 the opportunity to visit his two-Michelin-starred restaurant free of charge. A special table will be reserved for this target group every weekday the restaurant is open. The project goes far beyond a mere marketing initiative. Andreas Senn aims to break down barriers and gather empirical data on how the next generation of diners defines culinary experiences, culture, and the overall dining experience. A subsequent survey of participants will determine which factors haute cuisine must fulfill today to remain relevant to a younger, often less established, demographic. This initiative places the question of the future viability of fine dining at the heart of the industry debate. Strategic market research in the gourmet segment: In a time when the gastronomy industry is confronted with changing consumer habits, Andreas Senn is seeking direct dialogue with young people. SENNS.Restaurant, located in Salzburg's Gusswerk, boasts two Michelin stars, 18,5 Gault&Millau points, and 99 Falstaff points, placing it among the country's absolute elite. Nevertheless, the owner recognizes the need to avoid resting on his laurels. The "First Taste" initiative serves as a kind of focus group under real-world conditions. Senn wants to understand whether the classic presentation of haute cuisine – often associated with stiffness and high entry barriers – is still relevant, or whether a modern, vibrant interpretation is needed.

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