The Viennese burger maker "XO Grill" and the traditional bakery "Ströck-Feierabend" have jointly developed a new generation of burger buns. The buns created especially for "XO Grill" are the result of months of tinkering by Pierre Reboul, Ströck's development baker. The aim was to create a bun that does not contain any artificial additives and that harmonizes perfectly with the taste of the meat from ten-year-old dairy cows.
The close cooperation between the two companies is based on a shared commitment to quality. While “XO Grill” uses exclusively beef from Austria, Ströck uses regional flour. The close proximity of the two companies in Vienna’s seventh district enables efficient production and fast delivery routes.
“XO Grill”, founded by Benjamin Hofer and Robert Weishuber, has established itself as one of the best burger addresses in Europe in recent years. The restaurant was recently named Europe's best burger by “Big 7 Travel”. The new partnership with Ströck is intended to further increase the culinary standard and ensure an even higher quality of product.
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