As a landlord and guest, you couldn't wish for better connections. One minute from the platform to the table - that's what you'll find in Langenlebarn, where people have been stopping off at the "Roter Wolf" since the 1970s. In 2016, Tulln plant trader Wolfgang Praskac acquired the establishment, renamed it "Das Wolf" and handed it over to tenants. Christian Wöber was at the cooker until February 2024 (now with his own restaurant in Tulln, more soon), but insolvency forced an abrupt closure. Now open again, the new duo has been hired - with less risk. The focus on fine dining remained. The charming host is veteran Philipp G. Prodinger, former patron of Vienna's "Theatercafé" and "Kulinarium 7". In the kitchen is 32-year-old Sebastian Butzi, a man with an unusual CV. He studied medicine until he was 24, then technical chemistry. But then he "followed his heart" and became a chef. Then four years at "Obauer", two at "Steirereck". And now chef de cuisine for the first time - with a remarkable start. The first course of char, fennel cream and kohlrabi, with its blurred composition, is quickly forgotten by the next. "Variation of cauliflower": based on aubergine and tahini cauliflower cream, topped with cauliflower in tempura batter and pickled cauliflower and sesame seeds. You can hardly get more out of this vegetable, which is notorious for being bland. And another highlight: poached Styrian chicken, sautéed gnocchi and king oyster mushrooms, mushroom cream and crackling chicken skin on top - that's chicken at its best. The wine selection focuses on the big names from Lower Austria, Burgenland and Styria. Two dozen Burgundies and seven vintages of Haut-Brion are also on offer. A great new start.
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