Herbstfreunde 2025

Regional, global and always with refined lightness.

Stefan Eder is an innovative chef and owner of the restaurant ZeitRAUM and the hotel ‘Der Wilde Eder’, which is known for its creative and regional cuisine. With a deep respect for nature and local produce, Eder combines traditional craftsmanship with modern touches. His dishes are characterised by mindfulness and attention to detail, often using unconventional ingredients from the surrounding area. As a Jeunes Restaurateurs member and multi-award-winning chef, Stefan Eder stands for sustainability, authenticity and exceptional flavour experiences.
Top chef Stefan Eder and his partner, world champion confectioner Eveline Wild, complement each other brilliantly. At a certain level of craftsmanship, few professionals move in the direction of art. They offer exceptional, regional cuisine with the best ingredients, which is also characterised by a cosmopolitan spirit of discovery. The result is refined and creative ‘regioglobal’ delicacies that combine down-to-earth pub culture with international influences.

At the stove of Restaurant Waldschänke in Grieskirchen, Upper Austria, JRE chef Clemens Grabmer brings his passion for an incredibly diverse regional cuisine to life. Together with his mother, Elisabeth, in the kitchen, he combines the finest traditional inn classics with creative reinterpretations. In this true family-run establishment, father Heinz contributes his expertise as sommelier, carefully selecting the wines, while the garden terrace at the forest's edge is a jewel in its own right.

‘Deeply rooted in the Palatinate’
... that's us, Volker and Tanja Gies, with our family winery.
In the picturesque Southern Palatinate vineyards around Birkweiler, our wines reveal a fascinating journey through hundreds of millions of years of geological history in a very small area. Red sandstone, shell limestone, Rotliegendes - these terroirs give our wines a unique identity and a deep connection to the soil on which they grow.
Our winery has focussed on the grape varieties. With over a third Riesling and a third Burgundy (red and white), our passions are defined. Additionally and no less important are Sauvignon Blanc, Chardonnay, Scheurebe, Viognier, Muscat, Merlot and Cabernet Franc.
Environmental compatibility and sustainability are at the centre of cultivation at Gies-Düppel. We deliberately aim for low yields in order to produce wines of the highest quality.’

The philosophy of Andreas Herbst is honest and rooted in tradition - drawing inspiration from the enduring. He values and preserves foundational elements and old recipes, carrying them forward in new creations. He enhances unique flavors, never masking them, and prioritizes pure enjoyment. Whether he's picking nettles along the forest edge or gathering a few elderflowers, he adheres to his "From Nose to Tail" principle, crafting the most exquisite flavors that are the stuff of gourmet dreams.

As both host and Executive Chef at Hotel Riederalm, he invites some of his colleagues to join him in showcasing their talents at "Herbstfreunde." Look forward to an extraordinary culinary event with us at Riederalm.