Chef's Table
An evening full of taste & encounters
Chef Andreas Fuchs invites you to an exclusive evening
One evening. A pleasure. An experience.
Welcome to a special dinner format at the REDUCE Hotel Vital ****S: At the Chef's Table you will experience culinary delights in their most personal form - accompanied by chef Andreas Fuchs.
Once a month, he invites a small group of guests to an enjoyable evening and provides exclusive insights into the creative work of our kitchen team. Chef Andreas Fuchs has already cooked around the world - Vienna, Hong Kong, Singapore and New York - at 3-toque level, before returning to his culinary roots in Burgenland.
The 5-course menu, including aperitif , focuses on fresh ingredients from the region in creative combinations with Asian elements, artisanal refinement and surprising moments of pleasure.
You can enjoy this special menu as a guest of our Restaurant Sonnengarten and as a hotel guest instead of the evening menu.
Next dates:
July 25, 2025 at 7 p.m.
August 29, 2025 at 7 p.m.
September 26, 2025 at 7 p.m.
The menu
GREETINGS FROM THE KITCHEN
KOCHSALAT
Scallop | ginger-orange sauce | physalis
GYOZA
Shrimp and shiitake stuffing | spinach leaves
HEILBUTT
Kaffir lime sauce | eggplant puree | mountain lentils | linseed crackers
ROASTED DUCK
Peach | young onion | corn fritters
BIRNENMOUSSE
Basil ice cream | chocolate
The vegan menu
GREETINGS FROM THE KITCHEN
KOCHSALAT
Daikon radish | ginger-orange sauce | physalis
GYOZA ROASTED
Shiitake filling | spinach leaves
MISO AUBERGINE
Mountain lentils | flaxseed crackers | kafir lime sauce
YUBA GEBRATEN
Peach | young onion | corn fritters
SALT CARAMEL CREAM
Basil ice cream
Prices and reservation
Prices
Menu price for restaurant guests: EUR 69.00
Surcharge for half board for hotel guests: EUR 46.00
Wine accompaniment including digestif: EUR 45.00
Non-alcoholic beverage accompaniment: EUR 32.00
Reservations must be made by 8:30 p.m. on the day before the event at the latest, directly at the Sonnengarten restaurant - REDUCE Hotel Vital
Tel: 03353 8200 7215;reduce
Participants: min. 8 people / max. 20 people - first come, first serve
REDUCE Head chef Andreas Fuchs
Andreas Fuchs is the head chef at our 4*S Thermenhotels and takes our guests on a fascinating culinary journey. His passion for cooking was sparked in his grandmother's kitchen - and from there his path took him around the world: to Vienna, Hong Kong, Singapore and New York. On this journey, he constantly honed his skills and cooked at 3-toque level at Yohm. Finally, he returned to his culinary roots in Burgenland
"The inspiration from my travels flows directly into my dishes, whereby I place particular value on precise preparation, always with a clear focus on freshness and regionality."
He sees his greatest strength in combining traditional values with modern cuisine. His heart beats for recipes from grandma's time, but he also loves the Asian, predominantly plant-based cuisine that has accompanied him for almost two decades.
"I prefer a purist approach, because good taste doesn't need any superfluous additives."
That's why he is so enthusiastic and passionate about vegan cuisine: plant-based, varied dishes that always hit the spot!
Your pleasure vacation
Discover our vacation offers
Stay in
touch!
Well informed. At the right time with the relevant information.
> Newsletter Subscribe
Order voucher
REDUCE easily with a gift certificate.
> order now
Downloads
& Brochures
In the REDUCE brochures you will find inspiration for health and much more.
> More
