Destination: Styria

Welcome to Styria — Austria’s lush “green heart,” where glacier peaks meet rolling vineyards and historic towns buzz with youthful energy. This southern state, bordering Slovenia, is a land of contrasts: rugged alpine massifs in the north, gentle hills and fertile valleys in the south, all woven together by a deep-rooted culture of hospitality.

Here, centuries-old forests blanket more than half the land, medieval clock towers rise above lively streets in Graz, and rustic mountain huts invite you in with hearty dishes and warm smiles. Whether you’re exploring the dramatic Dachstein or wandering baroque alleys in the vibrant state capital, Styria reveals its treasures at every turn.

On a Gourmet Tour through the Green Heart of Austria

In Styria, local flavors shine in every bite. Nutty pumpkin seed oil - the region’s famed “green gold” - enriches salads and even ice cream, while crisp apples become elegant vinegars and schnapps. Bold chocolatiers like Josef Zotter surprise with creations pairing caramel, truffle, or even pork cracklings.

Across this landscape, a new generation of JRE chefs is redefining Styrian cuisine. In the highlands, Dominik and Eva-Maria Utassy at Geiger Alm and Maximilian and Karin Leodolter at Lurgbauer craft thoughtful dishes from local char and pasture-raised beef. Andreas Krainer at Hotel Restaurant Café Krainer builds his menus around forest and farm. While near Almenland, Stefan Eder and Eveline Wild at der WILDe EDER fuse regional produce with global finesse, and unforgettable desserts.

In Graz, Philipp Dyczek at Artis turns his plates into vibrant artworks. Down south, Sattlerhof marries Markus Sattler’s heritage-inspired cooking with fine local wines, while the Rauch siblings at Villa Rosa put a playful spin on tradition. Nearby, Markus Rath at Schlosskeller Südsteiermark delights with everything from refined tasting menus to pizza's crowned with summer truffle.

Here, good food is about more than what’s on the plate — it’s sharing time, stories, and the simple pleasure of savoring Styria’s abundant gifts.

Interview

Meet Franziska Hiller, head chef at Biohotel Schwanen, a proud JRE restaurant nestled in Bizau, Austria. With nearly 30 years behind the stove, she brings a philosophy of mindful simplicity to the Bregenzerwald, drawing on the region’s natural rhythms and the spirit of the #wildeweiberküche.

Franziska Hiller: Cooking with Nature’s Rhythm

For Franziska Hiller, cooking is all about connection — to the seasons, to local producers, and to guests seeking something real. At Biohotel Schwanen, a JRE member in Bizau, she steers clear of fleeting trends, letting ripe gardens and the quiet wisdom of plants lead the way.

Signature creations like her Lindenblatt-Mousse, blending tender linden leaves with delicate white chocolate, capture the essence of her approach: playful, deeply rooted, and full of quiet surprise. Whether she’s layering dishes with the gentle heat of galangal or inviting guests to wander the Bizauer Hochmoor, Hiller offers more than a taste of the Bregenzerwald: She gives them a way to feel it, pure and alive.

Recipes

Chef Josef Steffner of Mesnerhaus in Mauterndorf creates desserts that are as much about playful contrast as they are about deep, layered indulgence. With an eye for balance and a respect for local character, he crafts plates where rich tradition meets light, surprising notes.

A Chocolate Mousse of Layers and Lightness

A silky Zotter chocolate ganache with a hint of rum forms the heart of this creation, crowned by a mousse of 60% and 40% Zotter chocolate that melts effortlessly on the palate. Caramelized hazelnuts add sweet crunch, while chocolate crumble offers a rustic bite. Fresh strawberries and pickled rhubarb add bright, tangy contrast, while a dome of chervil ice brings an unexpected herbal coolness. Delicate meringue, strawberry gel, and garden-fresh chervil leaves tie it all together. Turning each bite into a layered journey of texture and taste, where richness gives way to freshness, and every element feels precisely, playfully placed.