Three likeable guys, one mission and a restaurant in Vienna’s hotspot – that’s all that is needed for success. And this success is damn tasty.
The Chef
Alexandru Simon
The Sommelier
Max Populorum
The Manager
Andreas Rehrmbacher
“Ringstrasse” sounds somewhat bland, but “world heritage site in the historic centre of Vienna” is a lot more exciting. Still, both names denote this one special place in Vienna that is more than just a street leading from A to B. Many historic buildings grace its path and anyone visiting the Austrian capital must stop by here. The latest highlight of the 5.3-kilometre-long street is the “Glasswing”, which is considered a new top culinary address.
And thus, they came in a group of three – and as always, to stay: Chef Alexandru Simon, sommelier Max Populorum and restaurant manager Andreas Rehrmbacher. The meeting point for the three exceptional talents is the luxury boutique hotel “The Amauris Vienna”. And those who love puns are welcome to speak of “ama”. That is, Alexandru, Max and Andreas. And “ama” in Italian means “he or she loves”. That is basically all we need to say. But, after all, just “basically”, because who are these three successful guys who are making a culinary statement in the Austrian metropolis?
The Chef
First of all, we have Mr Alexandru Simon. A connoisseur of the world, and no, not a globetrotter. Trotting is much too slow for the French-born chef. He is bursting with energy and manages to combine the experience of his numerous international stations in one dish. As, for example, in the lukewarm Norway lobster combined with cauliflower parfait, Vadouvan hollandaise and Walter Grüll caviar. That doesn’t just sound exotic, it’s real master cuisine. And because Ringstrasse is definitively Austrian tradition after all, new interpretations of Styrian chicken and national innards cuisine are also served in modern form.
The Sommelier
Max Populorum is the youngest of the trio and even boasts a “2” as the first digit in his age. Young, however, does not mean inexperienced. He already knows exactly which aroma goes best with which course – and he knows this at a professional level. With a classic 7-course menu, as served at “The Amauris Vienna”, he always hits the mark. He has had a selection of around 350 international wines put on the menu – starting with the Austrian Grüner Veltliner to classics like the Montrachet or Château Pétrus. And if a wine won’t fit, the expert knows how to convince with the appropriate cocktail accompaniment.
The Manager
Well, someone has got to do the job. And who could be a better boss than the unexcited Mr Rehrmbacher? Whereby unexcited is a compliment, because it means that he holds all the strings and knows how to pull them with precision and professionalism. Andreas brings the expertise of the Hotel Sacher with him and sees himself as a link between guest and kitchen. The manager from the state of Lower Austria ensures the service, staff structure and purchasing harmonise perfectly. And that every guest simply feels like visiting the Ringstrasse a second time.
Three cheers and bon appetit!
Photos Copyrights: The Amauris Vienna
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