REDUCE Bad Tatzmannsdorf / Chef's Table at Hotel Vital ****S

Chef Andreas Fuchs invites you to an exclusive evening

One evening. A pleasure. An experience.

Chef Andreas Fuchs invites you to the Chef's Table

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:

Friday, September 4, 2026, at 7:00 p.m.

Friday, October 23, 2026, at 7:00 p.m. — exclusively vegan Chef's Table

Friday, November 27, 2026, at 7:00 p.m.

MENU for September 4, 2026:

classical

Amuse-bouche

Crispy Trout Sushi
Apple Horseradish Mayonnaise | Ginger

Pork Belly and Crayfish Pockets
Chili-Tomato Dip

Halibut Fillet in a Sesame Crust
Smoked Hokkaido Pumpkin Curry | Porcini Mushrooms | Coriander Oil

Charcoal-Grilled Ostrich Fillet
Pea and Mint Tartare | Sweet Potato Purée | Spicy Grapefruit Sauce

Chocolate Omelet with a Liquid Caramel Center | Pears | Sheep's Milk Yogurt Ice Cream

vegan

Amuse-bouche

Crispy Vegetable Sushi
Apple Horseradish Mayonnaise | Ginger

Mushroom and Tofu Dumplings
Chili-Tomato Dip

Sesame-Crusted Eggplant
Smoked Hokkaido Squash Curry | Porcini Mushrooms | Coriander Oil

Charcoal-Grilled Oyster Mushroom and Tofu Steak
Pea and Mint Tartare | Sweet Potato Purée | Grapefruit-Chili Sauce

Chocolate Omelette with a Liquid Caramel Center | Pears | Lavender Ice Cream

Prices and reservation

Prices
Set menu price for restaurant guests: EUR 82
Surcharge for hotel guests on a half-board plan: EUR 49
Wine pairing, including digestif: EUR 45
Non-alcoholic beverage pairing: EUR 32

Reservations must be made no later than 8:30 p.m. on the day before the event, directly at Restaurant Sonnengarten – REDUCE Hotel Vital****S
Tel: 03353 8200 7215; vital@reduce.at
Participants: min. 8 people / max. 20 people – first come, first served

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.

vegan culinary in the REDUCE Hotel Vital ****S in Bad Tatzmannsdorf

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

Teriyaki tofu with pak choi and fried noodles at Reduce Hotel Vital ****S

Green Toque Culinary

Did you already know? Our kitchen has been awarded the Green Toque and the Vegan Label. Our kitchen team's culinary creations focus on healthy, wholesome enjoyment, regionality, seasonality and sustainability.

Wellness & indulgence

Pampering moments for body and soul: in the hotel's own sauna, sensory and wellness world, outside in the nature of southern Burgenland while hiking or cycling, in the restaurant awarded the Green Toque and Vegan Label, with massages and treatments with our natural remedies such as moor, carbonic acid and thermal water

Vegan Cooking Weekend

Learn the art of vegan cooking with the REDUCE. This is possible at the Vegan Cooking Weekend at the REDUCE Hotel Vital ****S. Let yourself be inspired and enjoy the fine art of plant-based cuisine.