For the gastro representatives and their guests, the martini goose this year is likely to become a luxury dish like caviar and similar delicacies! Many innkeepers therefore have to do without tradition. threat of bottlenecks.
It is real horror news that just before the start of the goose season, lovers of the very special roasts are reaching out from pastures, stables and café kitchens – and may upset the stomachs of some consumers.
As mentioned in parts of our issue, Austrian gastronomy spokesman Mario Pulker in particular sounded the alarm! He fears that the prices on the board will double. Organic geese have become almost unaffordable. The “Weidegans” chairman Heidi Hebesberger strongly contradicts this in an interview (see left). In any case, their members would not pass on price increases to their own court. A solid Schnatter discount!
1100 percent more costs for frying with electricity
But elsewhere, according to experts, the situation seems bleaker! In fact, a kilo costs landlords eight to nine euros to buy. Prices in the conventional area have increased by as much as 100 percent. Birds that are kept species-specific and therefore have a higher ecological value are offered by their suppliers to restaurant owners for a maximum of 37 (!) euros.
So little leeway and profit margin for those innkeepers who still want to serve their (regular) guests crispy. Pulker sees the cost of preparation as the reason for the cap prices for “caviar”, ie the skyrocketing electricity costs, which have become up to 1100 percent more expensive for individual bars. In general, everything in the entire value chain has become almost unaffordable.
The prices for red cabbage and chestnuts are also rising
And yet there is a feather-light difference: domestic goods are still rising at a slightly more moderate pace compared to hapless foreign mass-fed animals. In particular, the price of Hungarian poultry has doubled. The reasons for this are obvious: on the one hand, fewer geese were hired, on the other, our neighboring country was struggling with bird flu. Seven million animals had to be culled and then there were the rising costs of feed and energy.
Wholesale spokesmen fear that restaurateurs and then eventually the gourmets who visit them could also “choke” on the side dishes. For example, the chestnuts, which have become 35 percent more expensive compared to the previous year, but level off at around 20 percent during the course of the season for these special fruits. Fresh red cabbage – probably the most traditional side dish at Knuspervogel – is up 12 percent.
Source: Krone
I am Ida Scott, a journalist and content author with a passion for uncovering the truth. I have been writing professionally for Today Times Live since 2020 and specialize in political news. My career began when I was just 17; I had already developed a knack for research and an eye for detail which made me stand out from my peers.
