Herbstfreunde 2026

Muxgo – Borja Marrero’s journey to the mountains of the Canary Islands, a pioneer of new flavors and techniques using whey. The lactic power and the use of pine bark are a declaration of sustainability and respect for the island’s natural resources.

The Canarian chef Borja Marrero stands for a sustainable and innovative cuisine deeply rooted in the nature of the Canary Islands. At his restaurant Muxgo, located in the 5-star Santa Catalina Hotel, he works with whey from his own livestock (sheep, goats, cows), developing versatile products such as gelatins, fermented foods, butter, and vinegar. Another key element of his cuisine is pine bark, a centuries-old tree that symbolizes the Canary Islands. He grinds it into flour to create new flavor nuances—burnt caramel, wood, or chocolate—giving each dish a distinctive character.

Marrero focuses on full resource utilization, self-sufficiency, and traditional ingredients such as wild herbs and native animal breeds. His creative concept blends research, sustainability, and cultural heritage — a culinary journey crowned with a Michelin Star (Estrella Roja) and a Green Star (Estrella Verde).

THE NERD AT THE STOVE. PASSIONATE. TALENTED. OBSESSED WITH QUALITY.

Born in Linz, three-toque chef Thomas Hofer stands for passionate craftsmanship, meticulous attention to detail, and the highest product quality. His love for cooking began in his childhood, inspired by his grandmother's traditional Mühlviertel dishes.

After honing his skills in renowned restaurants such as Steirereck in Vienna and Taubenkobel in Burgenland, he opened CULINARIAT in Hellmonsödt together with Eva-Maria Pürmayer in 2013. There, he earned his second Gault Millau toque and established himself as one of Austria's most promising culinary talents.

Since 2017, he has shaped the gastronomic identity of the Gourmet Hotel Bergergut as head chef and host. His cuisine unites precise craftsmanship with a passion for regional ingredients - pure, refined, and full of flavor.

Lukas Kienbauer is one of the defining voices of young Austrian haute cuisine. The 34-year-old from Schärding runs two independent, characterful concepts in his hometown: Lukas Restaurant and Lukas Izakaya. At Lukas Restaurant, which has been awarded one Michelin star and four toques, he combines the flavours of Japan with French craftsmanship and regional product culture – his credo: Japan.France.Innviertel.
With passion, precision and a keen sense of aesthetics, Kienbauer creates places where cuisine, atmosphere and personality merge into a holistic experience.

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.

The Bründlmayer family's vineyards are nestled among the gentle hills of Langenlois in the Kamptal, 70 km west of Vienna, where the Danube and Kamptal valley meet. Characteristic of the estate are its magnificent hillside and terraced vineyards on gneiss and paragneiss soils, complemented by deep loess and clay layers. Protected by the forests of the Waldviertel and shaped by the interplay of warm days and cool nights, wines of unmistakable character and elegance are created here.
For generations, the family has cultivated its vineyards with respect for both nature and people. All vineyards are certified organic. The estate sees itself as a guardian of a centuries-old cultural landscape, where tradition and innovation come together to produce world-class wines appreciated around the globe. 

DIAMOND MINERALIZED WATER