The restaurant “at eight”, located on the ground floor of The Ring hotel, presents aroma cuisine, a debuting concept for Vienna. It offers high quality products with a variety of great tastes, prepared by the law of aroma cooking. The dishes are prepared with differing herbs, herb oils, aromas and essential oils.
“at eight” restaurant recently celebrated its first birthday as the hotel was opened on November 6th, 2008. It was perfect timing that in the same week the new “Gault Millau”, Austria´s most important and really famous gourmet guide, was presented. Of course, there was hope that “at eight” restaurant would get an award, but still it felt like a surprise when the message came in that at eight was awarded with one toque. The happiness of the whole restaurant team was enormous.
31 new entrants from all over Austria were accepted into Gault Millau this time. What convinced the testers of at eight was the quality of the dishes and the service. “They cook with enthusiasm and serve with dedication,”
Thomas Seifried, Chef de Cuisine, about the award: “I am very proud and happy that Gault Millau awarded us with a toque. It shows that we are going into the right direction. What made me most happy is that the testers said there is even more to expect in the next years!”
The menu offers all kinds of excellent dishes. An example of which is: a Bean Sprouts and Lemon Balm Crisp Role with Mountain Pepper Vegetables and Friesèe Salad or a Steak with an Artichokes-Potato-
“The preparation with essential oils is a very sensitive work because one has to work with very little amounts and this art of cooking is very rare. Therefore we had a lot of testing in advance. The art of aroma cooking, as we are calling it, is dependent on excellent products, from naturally cold pressed oils and to abstain from regular flavors like salt. The dishes are low in fat and by using the different essential oils, a positive health effect is guaranteed. There are different positive effects like a better digestion and reducing the fat of the body,” Thomas Seifried explains.
Mr. Thomas Seifried, Chef de Cuisine, began his career as an apprentice and then as a young cook at the Hotel Lärchenhof in Tirol. During 2004 he started work at the Grand Hotel Vienna as a Sous Chef in the restaurant “Le Ciel”.
“The concept of the “at eight” immediately got me because it’s up to date and represents the health mentality perfectly. The great variety of different herbs and essential oils offers endless possibilities regarding preparation and decoration of the dishes,” says Mr. Seifried.
The wine cellar of the restaurant is exceptional and can offer over 700 bottles of International and Austrian class wines and champagne! A table placed in the centre of the room offers the opportunity to sample the wine in a Professional and pleasent atmosphere.
Questions and Photos
Céline Brigg, Public Relations & Communications Manager
Tel: +43 1 515 80-761 oder cbrigg@jjwhotels.com
Presslounge under www.theringhotel.com
