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 you to a small group for an enjoyable evening that goes far beyond the classic dinner. You will gain exclusive insights into the creative work of our kitchen team and get to know the people behind the dishes. Head 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 focus is on fresh ingredients from the region, artisanal refinement and surprising moments of pleasure with a delicious 5-course menu including aperitif.
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 | APERITIF
SAIBLINGSROLLE
Kalamansi dip | ginger | apple horseradish
CUCUMBER CHILL
Herb puree | Mizuna
DIM SUM
Lake trout | sesame crust | colorful tomatoes | chanterelles
PERLHUHN
fried in the clay dish
SCHAFMILCHJOGHURT
Hippe | Apricot | Lavender
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
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!
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