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.
Fri, April 24, 2026, at 7:00 p.m.
Fri, May 22, 2026, at 7:00 p.m.
Fri, June 26, 2026, at 7:00 p.m.
Menu on March 20, 2026
This time, our Chef's Table is all about vegan gourmet cuisine, with a special menu that opens up new culinary perspectives.
AMUSE BOUCHE
Kohlrabi | Apple | Cucumber
Tapioca | Carrot | Leek
Potatoes | Mushrooms | Parsley
BEETROOT
Marinated beetroot with horseradish foam and hazelnut brittle
CELERY Celery in various textures with popped hemp
RAVIOLI | PARSLEY ROOT
-filled ravioli with parsley root cream, white miso, and tarragon
POINTED CABBAGE
caramelized fennel I eggplant mashed potatoes I red wine reduction
TARTE TATIN
Braised pointed cabbage, white polenta, sweet mustard sauce, and popcorn
POPPY SEED | PEAR | SORREL
Poppy seed cake with port wine pear, poppy seed ice cream, and pear gel
Prices and reservation
Prices
Menu price for restaurant guests: EUR 79
Surcharge for half board for hotel guests: EUR 46
Wine pairing including digestif: EUR 45
Non-alcoholic beverage pairing: EUR 32
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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