Paul Gamauf’s passion for cooking took flight in his grandmother’s Austrian kitchen. “I would watch her spend days preparing meals for the whole family. Just to create that one special moment when everyone gathered happily at the table,” he says. “It was fleeting, yet unforgettable.” The first dish he remembers them making together is his grandmother’s apple strudel.
That joy for all things culinary would serve Gamauf well—and never left him. These days, he’s the Michelin-starred head chef at EDVARD, the fine-dining restaurant tucked inside the Neo-Renaissance hotel Anantara Palais Hansen Vienna. Gamauf’s approach is deeply rooted in history but also has a contemporary flair.
“What truly sets us apart is our seamless blend of culture, history, and modernity—both in our techniques and our ambiance,” he says. “Every detail, from the classic stucco on the walls to the contemporary colors and decorative elements, reflects this transition from tradition to innovation, which is also mirrored in our cuisine.”
As Gamauf explains, he and his staff are devoted to being as sustainable as possible, “whether it’s conserving ingredients or transforming them into nonalcoholic beverages. Sustainability has become an integral part of our DNA. It’s been a long journey to reach this point,” he says, as they will take leftovers like vegetables and make juices, like celery juice. Gamauf also points to the tasting menu to help in the mission.
“It allows us to purchase only the exact amount of food we need, minimizing waste. We are committed to using every ingredient to its fullest—anything not incorporated into our dishes is transformed into juice accompaniments,” he says. “To complement our menu, we also create our own nonalcoholic pairings using precisely these ingredients.”
Much like EDVARD, the hotel itself is full of contrasts. The Anantara Palais Hansen was originally designed by Vienna’s House of Parliament architect, Baron Theophil Edvard von Hansen, for the 1873 World’s Fair. This nineteenth-century palace on Vienna’s Ringstrasse has been reimagined to transport visitors to another time. A sky-high lobby, grand staircases, and columns surround light-filled rooms and courtyards. And from the moment they arrive, visitors are inspired to explore—not just the hotel but the city itself.
Vienna is a city full of surprises. One morning you might be exploring the nearby Freud Museum, tucked inside the apartment where he lived and worked, set in one of the city’s most charming neighborhoods. Another day could take you to the Albertina, home to some of the world’s most important prints and modern art collections. In between, seek out the places beloved for local schnitzel dishes—like Zur Tante Liesl. And the iconic Zum Schwarzen Kameel has been serving open sandwiches and champagne for over a century.
The hotel offers its own kind of immersive experiences, too. Learn to blow glass with artist Robert Comploj in his studio, shaping molten glass into something you can take home. A pioneer in glass art, his work has been exhibited around the world. Or walk through the Wieninger vineyards on the Bisamberg, just outside the city, to taste exceptional local wines. Right within the city limits, Vienna has a serious wine-growing region with 1,480 acres of vineyards that play a key role in the local economy. And in warmer months, don’t miss their rustic Buschenschank, where they serve their wine and cold food. Set in their vineyards, panoramic views of the city are not to be missed. This al fresco experience feels more like a backyard gathering than a formal tasting.
After a day wandering through Vienna, there’s more to explore at the hotel. The inviting, chic, and modern lobby, with touches of Viennese elegance, sets the tone. The vibe is relaxing, not stuffy. Theo’s Lounge & Bar is a cozy spot to unwind with drinks like the Market Margarita or espresso martini with chocolate-infused vodka. They also serve classic Viennese dishes with a twist like schnitzel sliders with camembert and lingonberry or Chef Dieter’s “karaage” fried chicken with marinated salmon caviar.
The hotel’s Brasserie Sophie brings Austrian classics into the present. The breakfast buffet is a standout, with an elaborate omelet station, a vast selection of cheeses and pastries, vegetables, salad dishes, and more. Dieter Stamminger oversees both Theo’s and Brasserie Sophie, as well as the hotel’s banquets. So no matter where you eat, expect polished service. Also, the Anantara Spa is a true city hideaway. Think heated marble loungers, customized facials, soothing full-body treatments, and a devoted and friendly team. It’s the kind of place made for lingering.
But why stop there, especially when Budapest is only a few hours away by train. The Anantara New York Palace Budapest Hotel is a destination in its own right. Steeped in history dating back to 1894, the hotel lies in a jewel box of a setting in Budapest. The design blends Baroque, Renaissance, and Art Nouveau touches, like gilded moldings, sweeping staircases, and grand chandeliers.
Once a gathering place for artists and writers, the hotel has maintained that allure. The original New York Café, still part of the hotel today, was once the epicenter of Budapest’s literary scene. It is known as “the most beautiful café in the world,” with frescoed ceilings and dramatic décor.
Just beyond the café is the White Salon. This contemporary culinary haven is inspired by the grand European brasseries of the past. The elegant and warm décor, with soft lighting and plush seating, invites visitors to linger over each course. Led by Executive Chef Zoltán Szűcs, the menu showcases fine locally and globally sourced ingredients, with traditional Hungarian and European dishes. Try the comforting goulash soup, chicken paprikash, or one of the artful desserts.
The rooms upstairs feel just as timeless. Each one is carefully restored, with high ceilings, polished wood floors, and grand marble bathrooms that are more like sanctuaries. It’s the kind of place where you take your time getting ready, just to soak it all in. For those seeking an even deeper sense of tranquility, the hotel’s spa offers a serene retreat from the city. Set beneath the ornate architecture, the Anantara Spa blends old-world elegance with modern wellness. Guests can unwind in the marble steam rooms, indulge in a rejuvenating massage using Hungarian thermal minerals, or simply float in the relaxation pool. It’s the perfect finale to a day spent exploring Budapest’s boulevards.
From Vienna, it’s an easy and scenic train ride to Salzburg. Famous for the Mozart’s birthplace and the filming of the Sound of Music, and the famous Salzburg Festival, this UNESCO World Heritage city is bursting with culture, history, and Alpine beauty.
Right in the heart of town, in the trendy Andrae Quarter, is the NH Collection Salzburg City. The hotel’s 140 rooms and suites blend comfort with modern design, with velvet curtains, marble details, and rain showers. Centrally located within a short stroll from Mirabell Palace and the historic pedestrian Linzergasse street, the hotel is an ideal base in the city.
As the Sound of Music marks its sixtieth anniversary this year, retrace the movie’s most iconic scenes with Fräulein Maria’s Bicycle Tours, or rent your own set of wheels with Avelo, located right in the heart of the city. A Salzburg Card offers free access to museums, attractions, and public transport, which a great way to see it all. After a day out, unwind at the hotel’s stylish bar with a cocktail, or relax in the sauna and gym. In the morning, the huge breakfast buffet awaits with a feast of fresh local specialties and international favorites.
Back in Vienna, in the quiet elegance of EDVARD, Chef Gamauf channels that same sense of joy and care he first discovered in his grandmother’s kitchen. Only now, it’s elevated with a respect for every ingredient. He and his team work to tell a story in every bite.
And what makes Gamauf most proud? “What fills me with the greatest pride are the people I work with,” he says. “Each of them shapes the restaurant in their own unique way.” And there’s always that trace of a boy in his grandmother’s kitchen, chasing “that one special moment when everyone gathered happily at the table.”