Doris Farthofer interviews Theresia Palmetzhofer, owner and head chef of the Gasthaus zur Palme in Neuhofen an der Ybbs.
"The two of us have known each other since childhood – we were born in the same village and went to school there together. I have especially fond memories of the end of a summer school day, because back then the first thing pupils would do was head to 'zum Palmerl' for a soft-serve ice cream," Doris Farthofer recalls.
Ever since the Gasthaus zur Palme in Neuhofen an der Ybbs was awarded 2 toques by Gault&Millau, Theresia Palmetzhofer and her restaurant have been on everyone's lips. In our interview, the former sous-chef of renowned Viennese chef Konstatin Filippou, she talks about what brought her back to Mostviertel and how she first discovered the organic schnapps and liqueurs from our distillery.
All kinds of media have reported that you spent years cooking both at home and abroad. You also worked for a time in Vienna alongside the celebrated chef Konstantin Filippou. What suddenly drew you back to Mostviertel?
It had always been my great ambition to take over the family business sooner or later. In the end, the timing just felt right. I wanted a change and saw it as a new challenge for myself. And so I simply came back to the countryside – back to my roots in Neuhofen an der Ybbs.
When you compare city and country: do you think it's harder to run a restaurant in a rural area?
I wouldn't say it's harder in the countryside. In Vienna there are obviously far more restaurants to choose from and the competition is enormous. In my opinion, that actually makes things quite tough in a city. From that perspective, we have it a little easier out here in the country.
In your experience, are people in rural areas just as passionate about good food and drink as city-dwellers tend to assume?
There are a great many people in the countryside for whom the pleasure of good food and drink really matters – and we see that reflected in our guests. Generally speaking, we have a lot of guests from rural areas, but also many who travel to us from cities like Vienna or Linz. Just recently we even had guests come all the way from Graz.
In the new Gault&Millau guide your restaurant was awarded 2 toques. Does this recognition mean a great deal to you? Does it change anything for you?
No, it doesn't really make a difference to us. Of course we're absolutely delighted about the 2 toques, but we won't be changing very much because of it. We want to carry on as before and perhaps become a little more polished in the finer details. That said, it doesn't mean we're going to transform the business or our philosophy in any major way. To put it plainly: we're not going to suddenly start putting on a stiff, formal service. We still want to be a relaxed, down-to-earth place.
Have the 2 toques made a noticeable difference in the number of guests coming through the door?
Yes, of course there are now a lot more curious visitors. Many people read about us in the media and then came to see us for themselves. We definitely notice that. But as I said, we're keeping on just as before.
How did it actually come about that you carry a selection of our organic schnapps and the Mostello on your menu?
The story is actually quite straightforward. I came across the Destillerie Farthofer Facebook page and found out that there was a new product – the Leopold Sloe Gin – on offer. Shortly after, I drove out to Öhling and picked up the Sloe Gin. While I was there, I also discovered the Mostello and gave it a taste. Ever since, we've had both of those products on our menu, and we've even started working them into some of our dishes. On top of that, we also carry the O•Gin from Destillerie Farthofer.
Why did you end up going with our organic schnapps and liqueurs in particular, and what do you appreciate most about them?
As simple as it sounds – Destillerie Farthofer just makes great products. On one hand, it's the outstanding quality that we really value. On the other, regionality plays a big role for us too. And beyond that, I'm genuinely convinced by everything Destillerie Farthofer produces. When I have a bit more time again, a tasting would definitely be on the cards. I'd love to round out our menu even further with Farthofer schnapps.
You mentioned briefly earlier that you also use our Mostello in your dishes. What do you conjure up with it in the kitchen?
At the moment, for example, we have a foie gras as a starter. The foie gras is served with your Mostello marinated. Mostello also pairs beautifully with desserts such as bread puddingMostello perfectly.
How do you use our other spirits?
We love to enjoy the O•Gin in the classic way – with cucumber, pepper, and Fever Tree tonic. With the Leopold Sloe Gin we've recently created a new aperitif. Combined with apple and blackcurrant juice, it's a wonderful combination and has been very well received by our guests.
What's the first thing that comes to mind when I ask you about Destillerie Farthofer?
Honestly, the O•Vodka. I first came across it during my time as a chef in Vienna. Back then I heard that you had won major awards with the vodka. And of course we're originally from the same town – Neuhofen an der Ybbs.
To wrap things up, I have to ask: what do you most enjoy yourself?
Gin is my drink of choice. Best enjoyed after dinner, refined with pepper and cucumber.
Thank you so much for the conversation!
(This interview was conducted on 29 November 2017 on the occasion of a delivery of Mostello to the Gasthaus zur Palme .)
About the Gasthaus zur Palme
Theresia Palmetzhofer is from Neuhofen an der Ybbs. Having grown up in her family's inn in the same town, she later ran the establishment together with her mother as an ice cream parlour and café. In 2009, Theresia moved to Vienna to train as a chef. Her journey first led her to Novelli, where she worked as sous-chef under Konstantin Filippou worked. She later followed him to his new restaurant. She also completed a few months with Basque world-renowned chef Juan Mari Arzak. In 2015, Theresia returned to Mostviertel and now runs the family inn under the name "Gasthaus zur Palme". The kitchen has been recognised by the Gault&Millau Awarded two chef's hats in Austria 2018. More information about the Gasthaus zur Palme can be found online at www.gasthaus-zur-palme.at.
