The Cycle of Indulgence: Sustainable Wines & Low-Waste Cuisine in Harmony

Opening of the new Restaurant MARILE at der Berghof.
For years, the renowned Ernst Triebaumer Winery (ET) has been known for its innovative and sustainable vineyard management. By enhancing biodiversity and using natural processes, an ecological balance is achieved that strengthens not only the soil but also the vines and their grapes. These fine wines are complemented by a creative concept menu from Berghof's head chef Rick Frank, whose low-waste approach offers a sustainable yet delightful culinary experience. Expect a tasting journey shaped by the philosophy of the circular economy and a respectful use of natural resources.

Gentle hand-harvesting and careful ageing in traditional wooden barrels at Ernst Triebaumer Winery allow the wines to express the full potential of Rust’s terroir – especially the Blaufränkisch, known for its depth and structure. These wines are vibrant, full of character and crafted to age beautifully over the years.

In perfect harmony, Rick Frank serves an innovative concept menu based on the principles of zero-waste cuisine. With dishes made from fermented ingredients like kombucha and kimchi, along with house-made specialties like no-waste bread and jam, Frank demonstrates how sustainability and gourmet cuisine go hand in hand. Be enchanted by an evening of culinary creativity, fine wines, and inspiring ideas – an experience where indulgence and responsibility merge perfectly.

Programme subject to change.
 

Where: Der Berghof, Restaurant MARILE

Time: 7 pm

Price: € 180,-