Showing How It’s Done at Leonding’s Bergdiele
Translated from German and summarized by DistantNews. Read the original for the full story.
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- A review praises the Bergdiele near Linz for offering unusually good food at affordable prices.
- Chef Florian Gintenreiter leads the new restaurant after working at acclaimed restaurants in Austria and Paris.
- The restaurant’s owners have focused on the food rather than changing the previous interior.
The new Bergdiele near Linz initially looks much like the old one. That is deliberate: Florian Gintenreiter and his partner Roither have chosen to concentrate on the food rather than the décor.
The result, according to the review, is unusually strong cooking at prices that remain genuinely affordable. Gintenreiter is described as one of the better chefs in the country.
His career has taken him from a sous-chef position at Mühltalhof to several renowned Paris bistros, including Vantre and Saturne. He later cooked ambitious traditional inn fare at Rahhofer, then spent recent years working with high-quality seafood at Rosso di Acqua e Sole.
After he and the patron of Rosso di Acqua e Sole grew apart, the time had come for Gintenreiter to run his own restaurant. Bergdiele is presented as the result: a place whose new direction is expressed primarily through the cooking, not through a redesigned room.
About this summary
Originally published by Der Standard in German. Translated, summarized, and contextualized automatically by DistantNews, with a note on how the source frames the story. Not individually reviewed before publishing. How this works.
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