“The tavern must not die away!” - The most important voices to listen to and think about as well as immediate impressions against the pleasant soundscapes of hospitable places

Kira Saskia Schinko presented the parallels between the current pop music business and local tavern culture with Cesár Sampson and multi-talented Christl at Pension Hanslmann in Unterach.

Diversity, spontaneity and entertainment value reached unprecedented heights at the fourth edition of the Wirtshaus Show in Scharnstein

A late summer morning on the terrace of the “Steegwirt” was the idyllic setting for the first and only morning edition of the tavern show on September 1st in Bad Goisern.

Together, the two protagonists of the gourmet label, Christoph “Krauli” Held and Jochen Neustifter united at a stove for the first time, hosted the sponsors of the Capital of Culture 2024 in Bad Ischl

“You can't tell from a schnitzel or an armchair whether the meat or wood comes from the region.” - And yet it makes a big difference that customers also feel.

The HOT BOX BUILDING is an artistic project developed specifically for the European Capital of Culture Bad Ischl Salzkammergut 2024.

As part of the tavern laboratory, the European Capital of Culture 2024 is asking about future scenarios for this gastronomic institution.

“Expectations are different when it comes to mobile concepts than in a tavern.”

Where the Austrian soul casts its anchor

“Boozing, sitting, grumbling is not enough,” states Kira Saskia Schinko and, with her tavern show, creates a vision of the future for the institution of the regulars' table.

As a reliable institution, does a tavern always have to be tied to a location? Or can it also move forward — with new concepts, ideas and synergies?

In the Bregenzerwald, the eagle in Grossdorf demonstrates how local tavern culture can be lived anew every Sunday - as a “Sunday inn”.

The Healthy Boy Band collective reliably demonstrates how you can rethink cuisine. And wants to pass on the joy and openness to newcomers to the industry.

Marion Jambor Wirtin in Vienna's “Woracziczky”. In the following essay, she asked herself how the role of women in the tavern has changed over time.

How do you make it so that you are not a UFO in a place, but a Noah's Ark?

“A pop-up is a playground where you can try out its structures in a more relaxed way than in a restaurant.”

“For me, a mobile tavern is everything that results in people sitting at the table together.”

“There are enough people who make a difference. But you also have to let them do it.”

What is the score of gender, diversity and inclusion in the catering sector? Mara Feisst knows the industry very well.

“A lovely designer sausage stand with really good content” - the project story of the Hot Box Building

With humor and sensitivity, Kira Saskia Schinko creates a unique format that fulfills everything you can expect from a successful visit to the regulars' table.

The history of Steegwirt dates back half a millennium. The future is in the hands of brothers Fritz and Tamino Grampelhuber.

Political scientist Barbara Prainsack addresses the question of how we will work in the future — in all industries, and therefore also in the catering sector.

Character is the currency of the future in the catering sector! In search of leeway and perspectives

Chefs, waiters, hosts and all guests provide answers and insights into how they see the tavern and dream about it.

The rule is: no regulars' table without a tavern, no tavern without a regulars' table. Both are an integral part of Austrian culture. And that's exactly why The regulars' table should be reestablished

Abundance and excess is not necessarily luxury, but an opportunity to reinvent

The restaurant, a “white boys club”? Sexism, deficient communication, tableaus full of beer: What current challenges do women working in the catering industry see?

“Everything will never be the same — and that's a good thing. But I like to be at the forefront of the path to becoming equal in terms of intersubjective justice.”

The tourism student says: “Individual situations scare away young women because many think to themselves: I won't do that to myself. Also because it's a tough job.”

“I increasingly have the feeling that many women in leading positions have recognized that women don't have to be lone wolves.”

The top chef: “We women need representation: We should be more present and see each other so that others can be inspired and believe that they can do it.

The gastronomic pioneer knows from experience: “In general, the position of women in society is far from what it should be.”

Interview with Jochen Neustifter about traditions and innovation in regional tavern culture.

Cult host Lukas Mraz on the woes and pains of Austrian tavern culture

Interview with Christoph “Krauli” Held about the future of the tavern.

Daniel Spoerri, initiator of “Eat-Art,” describes his life as an artist as a journey from the necessary to the special

“A good time” is what everyone wants from the tavern. The Stammtisch is a lightning rod that every company needs.