Supperclub 34 has been around for several years. This year, however, the cards have been reshuffled with two new appointments, or rather: the wine and menu cards have been reshuffled. Since September, Deniz Petrovic, who has been at the helm of the two-star restaurant "Jante" for over two years, has been in charge of the kitchen. Host and sommelier in one person is Oliver Fabris, who knew how to accompany Benjamin Gallein's creative dishes with exquisite wines at the former Michelin-starred restaurant "Ole Deele" in Burgwedel. The price structure of the restaurant (5- to 9-course menus for 65 to 108 euros, à la carte from 7 to 34 euros) does set limits on product purchasing, which has a direct impact on the quality on the plate. However, this does not mean that Petrovic does not take the restaurant's casual snack and bar concept to another level with his craftsmanship and creativity. For example, when he drapes a rose from thick radish slices. With warm vegetable jus, spicy pepperoni gel and cool trout caviar, he turns the starter into a wonderful interplay of temperatures and textures. The chef's repertoire also includes a hearty morsel such as a sandwich of buttery brioche slices, sweet melted onions and fat-covered morcilla. Fabris picks up on the sweetness with a semi-dry Zierfandler from the Krug winery in Gumpoldskirchen. The Austrian also likes to pour something from his home country into his glass. Grandiose: a 2022 Morillon "Ried Obegg Aeon" from the Polz winery. With its cool elegance, the wine keeps a pulpo with yuzu gel and burnt buttermilk seasoned with the Japanese spice blend furikake in check.
Route
