NEUE HOHEIT: combines classic Brasserie cuisine with contemporary Bar culture

NEUE HOHEIT is elevated yet grounded, cosmopolitan yet timeless, open yet a little hidden. Chef de Cuisine Bernhard Stocker, Pastry Chef Manuel Demmin and Bar Manager Moritz Niederstrasser are introducing themselves.

Seasonal, regional, and high-quality brasserie cuisine and excellent bar culture with a fruity character in a setting that is both cosmopolitan and exclusive - these are the ingredients with which NEUE HOHEIT will open between the roofs of the Tuchlauben on August 3rd, 2022. Those who take the elevator up to the 6th and 7th floors of Tuchlauben 4 will arrive at a place that, from cuisine to cocktails to design, combines a deep understanding of Austrian frills with exclusive laissez-faire. Chef de Cuisine Bernhard Stocker, Head Pastry Chef Manuel Demmin and Chef de Bar Moritz Niederstrasser have spent the past few months honing a kitchen, patisserie and bar concept that is unlike any other in Vienna.

PURISTIC, SEASONAL BRASSERIE CUISINE

NEUE HOHEIT welcomes guests to the show kitchen area, which will be a meeting place for the kitchen team and guests. Chefs and patissièrs will become hosts and guests will become friends as they chat and cook in a casual atmosphere at the counter. "At NEUE HOHEIT, we revive classic cuisine with an innovative twist to create authentic brasserie dishes that shine above all through craftsmanship and genuineness. The proximity to the guest as well as to the product should be in the foreground with us, therefore the interaction is particularly important to us both at the Showkitchen and at the table", says Chef de Cuisine Bernhard Stocker. One of the main roles is played by the JOSPER grill, on which market-fresh ingredients are prepared whole into dishes such as cote de boeuf and octopus and nonchalantly shared in the sharing section. Bernhard Stocker, who is originally from Burgenland, cooked among other things already in the Taubenkobel, restaurant Buxbaum and until last in the Haubenlokal Ludwig van. Pastry Chef Manuel Demmin: "For NEUE HOHEIT, we have made it our mission to experiment with classic methods and create wow effects for our guests," says the Bavarian-born chef, who has spent the last six years working at Rosewood London as well as the St. Pancras Renaissance Hotel in London.

EXCELLENT BAR CULTURE WITH FRUITY CHARACTER

One floor up, on the 7th floor, NEUE HOHEIT's eclectic rooftop bar resides not above but between the rooftops, offering a breathtaking view of the city. Here, bar manager Moritz Niederstrasser and his team ensure a smooth transition between aperitif before dinner and sundowner afterwards. At the heart of the bar concept of the native Franconian are nine signature cocktails, which are made with spirits from traditional distilleries of all federal states. The "Golden Roof," for example, with products from the Tyrolean distillery Rochelt, is a tribute to the Golden Roof in Innsbruck. "The bar concept of NEUE HOHEIT deliberately does not follow trends. It is deeply rooted in the culture and tradition of Austria and at the same time innovative in composition and presentation," says Moritz Niederstrasser, who has worked in houses such as the Hotel St. Nepomuk Bamberg, Bayerischer Hof Munich, Kempinski Vier Jahreszeiten Munich, Kempinski Grand Hotel Heiligendamm, Nikolaushof Würzburg or Lenkerhof Bern and has already successfully implemented two bar concepts of his own.

NEUE HOHEIT
Tuchlauben 4, 1010 Wien
Connect with us: Instagram @NeueHoheit
Website: https://www.rosewoodhotels.com/en/vienna/dining