The restaurant Kettner's Kamota in the Werden district of Essen has made a name for itself, not only because of the Michelin star it has held since 2023, but above all because of its creative approach to Austrian cuisine. In the Restaurant-Ranglisten.de podcast, the owner and chef provides exciting insights into his philosophy, which delights guests and gourmets alike. The conversation sheds light on how the so-called "New Austrian Style" combines tradition and innovation and why a visit to Kettner's Kamota is worthwhile.

Creativity and lightness: the "New Austrian Style"

Right at the start of the interview, it becomes clear that although Austrian classics are (also) on the menu at Kettner's Kamota, they are not cooked in the same way as traditional cuisine. The chef explains: "We try to implement this CI, New Austrian, and make it so easy that people might say, wow, I wouldn't have thought of that, that's a different idea." This sums up what he is all about: reinterpreting Austrian cuisine without denying its roots.

It is particularly important to Jürgen Kettner to refine Alpine cuisine, which is often considered heavy, with modern, light and surprising elements. He works with Austrian ingredients, which are modified with Japanese products, techniques and flavours. The choice of ingredients is no coincidence, but an expression of the creative approach. The interviewee describes his experience: "You first read it on the menu and think it might be a bit of a foreign body in inverted commas because it comes from a different world, but I think the flavours fit in with the New Austrian style." This makes it clear that the courage to innovate is not only convincing on paper, but also on the palate. Jürgen Kettner sees potential in the "New Austrian Style" to develop further and break new culinary ground. He says: "Perhaps this shows that it also opens up other development opportunities." The direction these take remains open - one more reason to visit the restaurant regularly and be surprised. The chef himself remains modest and open to new ideas: the next developments will be revealed when guests are on site.