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Pig tales

Going beyond ‘from nose to tail’: In his project ‘Animal on Stage’ Viennese artist Johannes Rass takes us through all steps of the incarnation of a pig, the process from a living being to a piece of meat. Together with film director Daniel Leskowsche ...

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You’re welcome

Syria in Styria, or why gastronomy is always about the guest “More ought to be done. I think the authorities don’t grasp all opportunities”, says Jan Saria. Is he referring to the situation for refugees? “No, not at all. More can be done for touri ...

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The tip of the iceberg

As cool as ice: The success story behind the ice cream shop Eisperle „I’m sorry, we’re not open yet “, Mariane Leyacker-Schatzl apologizes as yet another potential customer opens the door to the ice cream parlour Eisperle. It’s early in the morning b ...

Hungry Heart Philipp Carstanjen

Street cred

Why real street food isn’t simply a question of trust but also a matter of the heart “Street food chef is such a nonsensical term”, Philipp Carstanjen takes another swig from his bottle. He is referring to the label the local press often attributes t ...