Summer Menu challenge 2025
Chef Sören Herzig– Restaurant “Herzig” 1* Michelin- Vienna, Austria
Where Science, Season and Soul Collide in Vienna
Inside a converted metalworks warehouse in Vienna’s 15th district lies Restaurant Herzig, a venue that feels more like an experimental design studio than a traditional dining space. Sleek, industrial, and strikingly minimalist, the restaurant is the creative playground of Chef Sören Herzig, who invites guests into a world where culinary boundaries are blurred and flavour becomes a language of memory, motion, and molecular elegance.
At Herzig, there is no separation between kitchen and guest. The entire dining room is part of the process—an immersive stage where gastronomy is both performance and provocation. With 12 tables seating 38 guests, the intimacy is deliberate, the attention to detail obsessive. Each dish emerges as a miniature sculpture: hyper-precise, often surprising, and always personal.
About the Chef
The Alchemist of Austrian Flavour and Form
Sören Herzig is not bound by culinary tradition—he dismantles it. His approach blends scientific curiosity with artistic instinct, pulling from fine dining, molecular gastronomy, and the seasonal essence of Austrian terroir. Having trained in top kitchens across Europe, Herzig now channels his skill into telling stories through food—each menu a deeply structured exploration of textures, temperatures, and contradictions.
At the core of his work is a relentless pursuit of balance: between acid and fat, softness and crunch, nostalgia and newness. His dishes aren’t just about pleasure—they are about perception, provoking thought and emotion with every bite.
Herzig’s creative process is meticulous, often beginning with a single Austrian ingredient—pea, trout, cherry—and exploring how far its expression can be stretched. His philosophy?
“I don’t want guests to recognize a dish. I want them to recognize a feeling.”
Chef’s Summer Menu Inspiration
“My goal this summer was to capture contrast. The brightness of fresh peas against the umami of aged beef. The airiness of a mousse cut by the acidity of raspberry vinegar. I want every course to surprise, to shift, to evolve. Summer isn’t static—it changes with each day, and so does this menu.”
Crafted On – Tableware & Suppliers at Herzig Restaurant
Tableware Brands Featured in the Summer Menu 2025
RAK Porcelain
Used for: Marinda Tomato [Caprese]Costa Nova
Used for: Char “Hot & Sour”, Dr. Pepper Dessert, Guanaja 70% DessertJacques Paraguey Limoges
Used for: Carabinero and Black HakeJars
Used for: Étouffée Pigeon
Additional Featured Suppliers & Producers
Weichslbaum Bakery (Rohrdorf, Krems)
Supplier of 100% sourdough bread served with yogurt butter and parsley accompaniments.- Leonhard Hilzensauer – Photographer
- Florence Stoiber – Photographer
- Lucas Kirchgasser – Photographer
Summer Menu 2025 – Restaurant Herzig, Vienna
By Chef Sören Herzig | All4Chefs Summer Menu Challenge
Title: “Leichtigkeit, Tiefe, Charakter” – Lightness, Depth, Character
A 12-course seasonal tasting exploring contrast, memory, and Austrian terroir with global finesse.
Pea · Curry · Ginger
Charcoal-grilled peas in curry crustade, ginger gelée, curry mayo, crispy ginger.
Smoked Trout · Apple Horseradish
Trout tartare in buckwheat waffle, green apple-horseradish purée, parsley dust.
Croquette · Beef Salad
Käfer bean croquette, pumpkin seed mayo, marinated Styrian beef salad.
Carbonara
Egg yolk pasta, Parmesan cream, Schinkenblanc, Imperial Caviar.
Sourdough · Yogurt Butter · Parsley
Weichslbaum sourdough with whipped yogurt butter, parsley root spread & crumble.
Marinda Tomato · Arugula · Mozzarella
Tomato tartare, buffalo mozzarella soufflé, gazpacho vinaigrette, arugula oil.
Char · Hot & Sour
Alpine char in Szechuan broth, carrot salad, chanterelles, Lardo di Colonnata.
Carabinero · Cauliflower · Elderflower
Grilled Spanish prawn, hazelnut jus, wild cauliflower textures, elderflower foam.
Black Hake · Nduja · Sauternes
Flamed Atlantic hake, crispy salad, Nduja hollandaise, Sauternes beurre blanc.
Pigeon · Beetroot · Shiitake
Étouffée pigeon with beet crust, blackberry jus, shiitake duxelles, curd dumpling.
Dr. Pepper · Sour Cherry · Malt
Cherry-cola sorbet, malt biscuit, cherry mousse, iced blossom pearls.
Guanaja 70% · Orange · Madeira
Valrhona tartlet, salted caramel core, orange ice cream, Madeira sabayon.
Sweet Farewell
Pine pâte de fruit · Blue poppy seed madeleine & cassis cream
Hazelnut praline · Choux filled with cookie cream
Precision Tools, Trusted by Chefs
Crafted in Germany. Celebrated around the world.
HORL Knife Sharpeners
Precision rolling sharpeners crafted in Germany, trusted by Michelin-level chefs and featured on All4Chefs. Restore blades to perfection with effortless control and artisan quality.
