Florian Wörgötter

Chef Florian Wörgötter's culinary philosophy is a masterful blend of deeply rooted Austrian Wirtshaus (traditional inn) culture and ambitious, innovative fine dining. At the core, he seeks to bridge these two worlds, offering both classic, regional dishes with clarity and precision in the Wirtshaus, and a distinctly independent, creative, and audacious gastronomic experience in the Fine Dining section. His fine dining vision centers on a culinary journey where creative taste is paramount. He is constantly evolving, keeping an open mind for new ideas while remaining connected to his origins. This commitment to continuous development ensures adherence to high-quality standards. Ingredient sourcing, particularly for the Wirtshaus, focuses heavily on regional products, emphasizing freshness and seasonality. The overarching belief is that every team member and supplier is an integral part of the restaurant's success, highlighting a collaborative ecosystem essential for the realization of his creative and philosophical vision. Ultimately, his passion for cooking drives him and his team to deliver their best daily, aiming to bring joy and a smile to their guests' faces through their culinary offerings, be it a comforting classic or an inventive, multi-course tasting menu. Chef Wörgötter's technical approach in fine dining is characterized by an independent, creative, courageous, and intensely flavorful style, incorporating modern and sometimes Asian influences. He delivers an 'aromenstark' (strong in aroma/flavor) experience, with creative taste taking precedence. For the Wirtshaus, his cooking is described as clear, down-to-earth, and precise, focusing on classics and seasonal regional products. His work is further encapsulated by the descriptors "anders. mutig. innovativ." His legendary signature dishes from the fine dining menu include 'gebeizte Fjordforelle' (marinated Fjord trout), 'BBQ-Lamm' (BBQ lamb), and 'Kabeljau im Dashi' (cod in dashi). Detailed recipes highlight his technical mastery, such as the 'Weißes Kraut,' which involves steaming, charring, and flavoring cabbage with crunchy chili oil, yuzu, soy sauce, ginger, lemongrass, limettenblätter, and a pickling liquid. His dessert 'Der Apfel' showcases intricate patisserie techniques, featuring an apple ganache, an apple filling with Rubinetten apples, fresh ginger, and tarragon, all encased in a mirror glaze and a delicate white chocolate-cocoa butter shell.

Career

• Chef (3rd generation) at Wörgötter (family business), Ligist
• Chef-Owner at Wörgötter - Fine Dining, Ligist