Philipp Essl, who has been bringing a breath of fresh air to the inn “Essl” in the Wachau as chef de cuisine for several years, has not only been in charge behind the stove since March. In an interview with the “Krone”, he reveals why he is not afraid of the notorious extinction of inns and why personnel management is a decisive reason for this.
The Landgasthaus Essl is located in the idyllic town of Rührsdorf on the right bank of the Danube in the heart of the Wachau. From grandmother’s converted barn with only five tables in 1989, the family business has developed into an established inn, which scores particularly well with the young clientele thanks to its modern flair. Because not only inn classics such as fried chicken, roasted veal liver or a hearty beef soup are served. The menu also includes light seasonal dishes. “The tavern culture should be continued in our house, but just served in a modern way,” says Philipp Essl.
Source: Krone
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