The Kitchen
When Thomas says “wild”, he does not mean the deer alone. He means everything that is untamed and there at the right time: the crayfish from the Traunsee, the mushroom from the forest, the berry from the hedge, the herb from the field edge, the fish from the Bluntautal.
“Creative and never overdone”, is how Falstaff put it. We say: we let the ingredients do their work.
The Whole Animal
Whoever prepares an animal here prepares the whole animal, not just the pretty cut. Heart, lungs, liver, tongue. What was once a matter of course and has become rare today.
Anyone who loves offal knows how rare such cooking has become. The Tempel is one of the few restaurants in Vienna where it is still a matter of course on the menu: a lamb Beuschel with curd-cheese dumplings, say, and next to it a Prater mushroom ragout for everyone who likes it hearty but without meat.
Without gluten, lactose, animal
Anyone who eats gluten-free, lactose-free or vegan does not get a thrown-together side here, but a full menu. Completely vegan on request, right up to the tasting menu. A note when you book is all it takes.
