FELIX Wirtshausfestival 2026: Women shaping taste / Authored by women.

Three events. Three locations. Four chefs.

Curated, not staged. Not a loud statement, but a clear stance. It's not about "female chefs" as a label, but about perspectives. Cuisines that tell a biographical story, are culturally rooted and uncompromising in flavour. Authored by women means here: Handwriting instead of volume. Depth over drama. Substance over trend.

In the cosmos of Gröller Hospitality, this becomes an experience that feels natural. Urban in spirit, regionally anchored, open for new ideas. No explaining, no overdesign. Just good taste - and that quiet feeling: "this is exactly where I should be".

Why this matters.

Perhaps because you don't see cuisine as a status symbol, but as an expression of attitude. Because short-lived trends don't interest you, but real stories do. And because you feel that many female chefs work differently: more collaborative, more intuitive, less hierarchical. Less ego, more intuition. More process, less posturing.

These events don't follow a classic dramaturgy. They leave space. For exchange. For chance. For conversations that last. For evenings that are allowed to develop. No fixed script. No pressure. Just flow.

Good food. Strong stories. Real connection. And that's exactly why these evenings are more than just a moment of flavour. They linger.

Ryokan on the Feuerkogel.

20 & 21 March 2026 | Kranabethhütte

For two evenings, Japanese hospitality wafts over the Feuerkogel. The Kranabethhütte becomes an alpine ryokan - minimalist, warm and open. At the centre are Risa and Yumi, two chefs from Japan, who bring their culinary homeland to the Salzkammergut. Not as a staging, but as a living attitude.

A ryokan is more than just a guesthouse. It is a place of togetherness, where food, time and community belong together. It is precisely this feeling that Risa and Yumi translate into the alpine environment. With mindfulness, sensuality and a fine sense for the moment. Their cuisine does not follow a rigid dramaturgy, but a female signature: intuitive, communal, attentive.

What exactly happens is deliberately left open. One thing is certain: there is cooking, sharing, tasting and celebrating. Culinary stations appear and disappear, flavours meet mountain air, sake meets snow. The mountain is not a backdrop - it plays a part. Intuitive. Communal. Unforced.

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About Risa & Yumi

A celebration of vegetables.

11 April 2026 | Belétage x Parvin Razavi

At the Belétage, vegetables take centre stage - confidently and uncompromisingly. Parvin Razavi cooks from deep personal and cultural roots. Her cuisine tells of Persian roots, of migration, of self-assertion - and of a great love of strong flavours.

Together with the Belétage team, she creates a relaxed sharing menu that picks up on traditions and puts them together in new ways. Spices, textures, depth. A course with sturgeon completes the menu as a subtle reference to the Caspian region and historical trade routes. Why go there? Because this evening shows how cultural identity tastes. No explanation needed. You feel it.

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From the Mostviertel to the Salzkammergut - a modern interpretation.

25 April 2026 | Poststube 1327 X Theresia Palmetzhofer

At Poststube 1327, Theresia Palmetzhofer (Gasthaus zur Palme) shows what contemporary pub cuisine can sound like today. Deeply rooted in the Mostviertel region, precise in its craftsmanship, open in its thinking. Classics are taken seriously - and developed further at the same time.

Regional products are not decorated, but elevated to a new level. Subtle international influences meet clear technique, without dogma, with a lot of naturalness. Accompanied by pub music, the result is an evening that doesn't push, but carries. Come hungry. Stay curious.

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