As we get back to the business of preparing and serving the best Austrian cuisine in Kansas City, we ask for your patience in understanding that for the time being, we will be operating with a somewhat limited menu. We will be expanding our menu program in the weeks ahead as conditions allow. As we build back up to the standard of excellence we hold ourselves to and that you have come to expect, we are excited to once again prepare and share some of your favorite dishes with you as we are able to at this unprecedented time. Your ongoing support and patronage is appreciated so very much, thank you!
Our approach in Kansas City should be considered a micro-version of the same story. We use classic Austrian techniques and family recipes to mold quality, local ingredients to achieve a refined product that satisfies both our commitment to tradition and the regional palette. Our Bavarian-born Executive Chef, Matthias Seyfrid, is the embodiment of this approach. He applies the tradition he was steeped in to the place he has come to know and love- Kansas City. All of our pastries, breads, dressings, soups and sauces are made in house from scratch. The only items we don’t make from scratch in our kitchen are those which skilled artisans with decades of experience can make better and in larger quantities than we can. One example is the master Austrian butcher Chef Martin in Chicago, who began helping with the family business making authentic, old world style sausages, at the age of four. . This allows us to offer a product of unparalleled quality at a price that our valued patrons can afford.