Of
Franz Kotteder
“I don’t like being bored,” says Viktor Gerhardinger, and that’s a very accurate description of his style of cooking. “We have a potato ragout on the menu right now,” he explains, using an example, “the potatoes are cooked al dente, then sautéed, there is a nage on top of potato miso, we got that from leftover potatoes from Caspar Plautz, across the street Viktualienmarkt, made. And then we alloy that with egg yolk. It doesn’t get any more classic than that.” The recipe goes even further – with young, grilled Griselle shallots, for example – but you can already tell that the Tian on Frauenstraße is all about vegetarian gourmet cuisine with first-class products. This is why Viktor Gerhardinger has just been voted “Rising Star of the Year” by the German gourmet guide Gault & Millau. An honor that had already overtaken Munich top chefs such as Hans Haas (1989) and Bobby Bräuer (1997) before him.