The talent of combining
In defence of the hotel restaurants - often and unjustly, in an international comparison, the Viennese hotel industry is not being praised as much as its culinary concepts. As an exception to the norm, the “Palais Hansen Kempinski Vienna” may boast about its own gourmet restaurant, “Edvard”. Despite changing chefs, the luxury temple with its neo-renaissance facade near the stock exchange has always succeeded in keeping its standards where they should be: at the very top! With the culinary genius Thomas Pedevilla, however, all previous achievements were surpassed. At some renowned locations, such as the “Ikarus” or “Vila Joya”, the native South Tyrolean, despite his young years, not only brings plenty of experience, but also a fraction of his homeland.
Culinary compositions
“I like to be inspired by nature and the seasons in Europe,” reveals Pedevilla, who, together with his team, focuses entirely on the products and interprets even underrated vegetables, such as celeriac, with great refinement. In this particular case, the trio of celeriac and medlars is a delight in miniature size. The master‘s passion is to mix flavors that at first glance seem inconsistent but to put them into a wondrous harmony: “I get a lot of inspiration from my travels, from exotic markets and simple street food. It‘s tremendous fun to create new and exciting combinations here!” It is not surprising at all that so much sophistication is being rewarded with a Michelin star and 17 “Gault & Millau” points.
Alpine shrimp, watermelon and feta combined with brook trout, peas and elderflower: In the “Edvard” restaurant, maestro Thomas Pedevilla fuses Alpine-mediterranean cuisine with street food impulses.