A combination of classic and modern cuisine, old and new cooking techniques.
With primarily local and regional ingredients. Where the Viennese aspic dish meets the alpine Arctic char, the roast pork the Maibock (May venison), the vintage plates minimalist design. And where the team wears tweed waistcoats and jeans to serve a specially brewed Andaz lager. Large kitchen, large wine cellar, large theatre. Exactly how Prince Eugene would live and eat in the 21st century.