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.
In a small group, he invites you 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:
Fri, March 20, 2026, at 7:00 p.m.
MENU on November 28, 2025
classical
FLAMBÉD SUSHI MADE FROM FRESHWATER FISH
-pickled organic ginger | Wasabi
GANSL DIM SUM
Sweet and sour pumpkin relish
ZANDER
Sprouted mountain lentils | Parsnip purée with chervil foam
TANDOORI LAMB LOIN
Quince chutney| Boiled semolina strudel
Kumquats | Yogurt and honey ice cream
vegetable
FLAMBÉD VEGETABLE SUSHI Organic pickled ginger from
| Wasabi
MUSHROOM DIM SUM
Sweet and sour pumpkin relish
GLACÉ PURPLE HAZE CARROT
-sprouted mountain lentils | Parsnip purée with chervil foam
TANDOORI TOFU
Quince chutney | Boiled semolina strudel
PUMPKIN SEED CASSEROLE
Kumquats | Soy yogurt 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
Consciously enjoy
Regional. Organic. Sustainable.
We attach great importance to quality and origin. That is why we select our ingredients with great care and preferably from the region, in the best organic quality.
Our fish comes from the Günter pond farm in Eltendorf, game is sourced from the surrounding forests, fresh vegetables are supplied by the Burgenland organic cooperative and our fragrant bread comes daily from the Ringhofer organic bakery in Pinkafeld. This is what regionality tastes like - natural, sustainable and with attention to detail.
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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