In times of crisis, but not only then, it is a popular exercise to pit two different groups against each other. At the moment it’s culture against gastronomy again, because one is treated worse than the other. What is striking is that at some point it is no longer a question of what makes sense in terms of fighting the pandemic, but only the question of what one person has and the other does not. Both industries are suffering badly from the situation and are struggling to survive. According to the Dehoga industry association, 25 percent of the employees in the catering industry have now looked for a new job in other sectors of the economy. That says a lot about the situation.
Sometimes culture and gastronomy go well together. The cabaret artist Sven Kemmler operates together with the chef Marc Christian a cross between a cooking studio, dining club and event space on Gollierstrasse that the two Meating room to name. In February they will be making a guest appearance for the second time Madibar pop up wine bar with wines from South Africa and matching dishes. You can either take part in a wine tasting with an aperitif and snacks in the afternoon, or consume a three-course menu with accompanying wines in the evening. There’s a meat version – lamb sirloin with red wine sauce, mushy peas and vanilla carrots – and a vegetarian version (veggie mince pie with wild broccoli and saffron rice). In both cases you can of course order food and wine separately (Madibar in the Meatingraum, Friday and Saturday, February 4th and 5th, 4-6:30 p.m. and 7-10 p.m., basic price twelve or 45 euros, Gollierstraße 38, reservation via Eventbrite and at www.facebook.com/madibar.popup).
Marc Christian and Sven Kemmler and their “meating room”.
(Photo: Jeannette Kummer)
The former chef of the two-star restaurant Les Deux in the Schäfflerhof on Maffeistrasse, Edip Sigl, has been working at the Chiemgau resort Achental since last summer, essence is the name of his new gourmet restaurant there. Now he is beginning a new series entitled 4-Hands-Dinner, in which he is preparing a menu together with other star chefs. He joins in the beginning Juan Amador, who has had his own restaurant in Vienna since 2015 and has been one of the most famous German three-star chefs for many years. An evening with Christian Bau is to follow in the summer. This will not be an event for the general public – after all, such an evening including accompanying wine costs 450 euros per person. However, there are only places left on the waiting list (Essenz im Achental Resort, 83224 Grassau, Sunday, February 27, reservations by phone 08641-401609 or by email [email protected]).