Image: Johannes Kernmayer
“Don’t just cook your own soup, but focus on the exchange with others and the current developments.” This wish prompted hotelier Wolfgang Gröller to campaign for the inn festival Felix to be launched.
This year the culinary weeks are taking place for the fourth time. Even if top gastronomy is firmly anchored at Lake Traunsee with “Bootshaus” chef Lukas Nagl as “Chef of the Year 2023”, it is the tavern culture that particularly characterizes the region, and it should be the focus of the Felix Festival.
Whether the best examples, such as “zero waste” – i.e. no waste – can succeed, a charity event called “Tafeln für die Tafel”, the presentation of a fish cookery book or any number of culinary temptations at various venues: the Felix Festival is expanding its range each year. You can see a selection of the events on this page.
information Those interested can find Felix at www.wirtshausfestival.at
By Boat – March 27th
“Fischer und Koch” MS Poseidon, then in the Seehotel “Das Traunsee”, Traunkirchen
Lukas Nagl, Austria’s Gault Millau Chef of the Year 2023, has realized a favorite project with his new book “Der Fischer und der Koch”. On the MS Poseidon and in the 4-toque restaurant Bootshaus, guests can get to know the fishermen personally and taste their way through various stations while hearing funny anecdotes.
Scented – March 25, 28, April 1, 4, 8, 11, 15, 18, 22, 25, 19
“Coffee roaster workshop” Coffee roastery Nussbaumer, Gmunden
Marlene Drack is the youngest coffee roaster in Austria. At the coffee workshop, she reveals interesting facts about the botany, cultivation, harvest, processing, storage and transport of the popular drink. During the subsequent joint coffee roasting, the topics of green coffee and machine knowledge are broken down. The conclusion of the two-hour event is a coffee tasting.
With humor – April 1st
“The politically incorrect-correct menu with Florian Scheuba” Traunkirchen Monastery, Traunkirchen
Four top chefs with the first name Lukas: Lukas Kapeller (Steyr), Lukas Lepsic (Restaurant Mohrenwirt, Graz; longtime sous-chef at Bootshaus), Lucas Huemer (chef de cuisine at the Austrian Embassy in Berlin) and four-toque chef Lukas Nagl (Restaurant Bootshaus ) cook, cabaret artist Florian Scheuba (picture) leads through the evening.
With skill – April 8
“Cake figures with Nadine Parzer” Restaurant Fisch & Pasta, Gmunden
Hobby pastry chefs and cake bakers will get their money’s worth at the workshops with Nicole Parzer. On March 25th she teaches cake decorations, on April 8th she initiates the art of cake figures. No prior knowledge is required for these courses. On April 16th, the advanced students are addressed when it comes to creating a flower arrangement from flower pasta.
With heart – April 14
“Tables for the table” Schloss Eggenberg, Vorchdorf im Almtal
An enjoyable, swinging, musical evening at Schloss Eggenberg, the net proceeds of which go to the OÖ Tafel in Wels.
With murder – April 15
“Original Wirtshauskrimi” Seegasthof Hois’n Wirt, Gmunden
An evening that is primarily intended to appeal to crime thriller enthusiasts: a three-course menu is about unmasking a regulars’ table killer. A mixture of Bavarian comedy, tavern cuisine, a hearty ambience and lots of slapstick is served. Anyone who likes spontaneous entertainment is in the right place with the “Original Wirtshauskrimi”. Children from the age of twelve can help solve the case if accompanied by a parent.
By bus – April 19
“Knödelroas in a vintage bus” inns, Laakirchen
In the vintage bus (Mercedes, built in 1963) you go from innkeeper to innkeeper and a special treat awaits you at every stop.
With brains – April 24th
“Zero Waste – Panel Discussion” Klostersaal Traunkirchen, Traunkirchen
How can the lofty goal of “zero waste” become reality in the near future? Where can you become active yourself? Experts discuss perspectives with top chefs on avoiding waste, especially of food. After the panel discussion, a 5-course menu awaits in the Wirtshaus Poststube 1327.
With fish – April 28
“Sweden meets Gmunden” Dollmanns – simply good, Gmunden
A culinary journey to the far north: guest chef Daniel Krig from Sweden focuses on traditional Nordic dishes, which he reinterprets. Fish and vegetables play the main role, of course in accordance with Swedish regionality and seasonality. Fermented, pickled and smoked specialties await the guests.
With dumplings – May 1st
“Dumpling boat trip on Lake Traunsee”
A dumpling roas as a cruise from Gmunden over the Traunsee, with the finest dumpling variations being served at the berths.
Source: Nachrichten
