Viennese precision meets Alpine Michelin-starred cuisine

Vienna. When urban elegance meets alpine flavours, the result is a culinary dialogue of the highest order: on 18 and 19 March 2026, Executive Chef Alexandru Simon and South Tyrolean Michelin-starred chef Egon Heiss will combine their culinary arts for the first time in two exclusive four-handed dinners at the Glasswing Restaurant by Alexandru Simon at the luxury boutique hotel The Amauris Vienna. The menu ranges from finely composed starters to expressive main courses and artfully crafted desserts. Over two evenings, Viennese finesse and alpine haute cuisine will merge to create an extraordinary gourmet experience in the heart of the Austrian metropolis.

South Tyrolean top chef Egon Heiss is responsible for the cuisine at the Prezioso gourmet restaurant at Relais & Châteaux Castel Fragsburg in Merano. The restaurant has been awarded a MICHELIN star and the Green Star for sustainable gastronomy and is considered one of the finest culinary addresses in South Tyrol. Heiss' cuisine is characterised by deep regional roots, innovative techniques and an uncompromising commitment to sustainability – Alpine cuisine with a contemporary, elegant interpretation.

His culinary counterpart in Vienna is Alexandru Simon, executive chef at the Glasswing Restaurant at The Amauris Vienna, who is known for his precise, modern style. The hotel is one of the city's most exclusive boutique addresses, combining historic Viennese charm with timeless elegance and cosmopolitan luxury. Located directly on Kärntner Ring, The Amauris Vienna is a retreat for discerning travellers and gourmets who appreciate the highest quality in design, service and cuisine.

Together, the two top chefs present a specially curated 7-course menu that combines alpine flavours with Viennese sophistication. Traditional recipes and regional products are reinterpreted and transformed into a harmonious fusion of heritage and modernity. "Alexandru's cuisine exudes a great sense of calm and precision – it is precisely this atmosphere that makes it possible to recount alpine memories in a new, urban context," says Egon Heiss about the collaboration in Vienna. Each dish is created from carefully selected, predominantly locally sourced ingredients and underlines the shared commitment to quality, craftsmanship and responsible enjoyment. "Cooking with Egon Heiss is inspiring – his closeness to nature and his keen sense of flavour flow directly into the collaborative process and make this menu something very personal," says Alexandru Simon.

The culinary experience is rounded off by the exquisite dessert creations of Fragsburg patissier Philipp Pfattner, who adds sweet accents with precision and ease. Max Populorum, sommelier and host of the Glasswing Restaurant, and Patrick Toll, sommelier of the Prezioso gourmet restaurant, provide harmoniously coordinated wine accompaniments. They guide guests knowledgeably through the diverse flavours of both regions, making the evening an unforgettable experience.

Wednesday, 18 March 2026 | 7-course menu with wine pairing | £295.00 per person

Thursday, 19 March 2026 | 7-course menu with wine pairing | €295.00 per person

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