Thomas Pedevilla cooks with street food impulses at the Palais Hansen Kempinski Vienna
Honoring the hotel restaurants - often unjustly, the Viennese hotel industry is seldom given roses for its culinary concepts in international comparison. As an exception to the norm, the Palais Hansen Kempinski Vienna can boast its own gourmet restaurant, Edvard. Despite changing chefs, the luxury temple with its neo-Renaissance façade near the stock exchange has always succeeded in keeping the standard exactly where you would expect it: at the top! With the culinary genius Thomas Pedevilla, however, they have managed to surpass all previous achievements. After renowned stations such as the "Ikarus" or "Vila Joya", the native South Tyrolean, despite his young years, not only brings a wealth of experience, but also a piece of his homeland with him.
Culinary compositions
"I like to be inspired by nature and the seasons in Europe," reveals Pedevilla, who, together with his team, focuses on the products and interprets self-underrated vegetables such as celeriac with great finesse. In this particular case, the celeriac is served in a trio alongside the maypole and medlars to create a miniature delight. Bringing flavours that at first glance seem contradictory into harmony is the master's hobbyhorse: "I get a lot of inspiration from my travels, from exotic markets and simple street food. It's tremendous fun to create new and exciting combinations here!" It is less surprising that so much refinement is rewarded with a Michelin star and 17 Gault & Millau points.
Photos: Palais Hansen Kempinski Vienna
