Unusual concept

The resurrection of the three-toque chef

Philipp Kroboth in the kitchen of his new restaurant(Bild: Christian Schulter)

After top chef Philipp Kroboth almost died of Covid-19, the South Burgenland native is back at the stove - with an unusual culinary and gastronomic concept: in his new restaurant in Königsdorf, he is doing away with staff, menus and whipped cream.

Exactly one year ago, top chef Philipp Kroboth (39) hung up his apron at his three-toque restaurant "Gut Mariendol" in Litzelsdorf. This decision came as a surprise to many gourmets. After all, the restaurant, which was located in a former riding stables on his father-in-law's ten-hectare estate, attracted guests from near and far.

Kroboth registered the business in the middle of the first coronavirus lockdown in 2020. "I was laughed at by the Chamber of Commerce at the time, but I believed in success and I was right," says Kroboth, who is also a lawyer but completed a cook's apprenticeship during his year in court.