How did you come up with a selection of our organic schnapps and the Mostello in your menu?
The story is actually quite banal. I became aware of the Farthofer distillery’s Facebook page that there is a new product with the Leopold Sloe Gin. Shortly thereafter I went to Öhling and bought the Sloe Gin. I also came across the Mostello and tasted it. Since then, we have these two products on our map and incorporate the products in some of our dishes. In addition, we also have the O • Gin from the distillery Farthofer.
Why did you just land with our organic schnapps and liqueurs and what do you particularly appreciate about it?
As simple as that is, but I think the distillery Farthofer just makes good products. On the one hand, it’s simply the great quality that we value. On the other hand, regionality also plays a big role for us. In addition, I am fundamentally convinced of what the distillery Farthofer produces. If I have a little more time again, a tasting would be interesting again. I would like to supplement our card with Farthofer schnapps.
You briefly mentioned before that you z. B. our Mostello also used in your dishes. What do you make of it in the kitchen?
For example, we currently have goose liver as an appetizer. The goose liver is marinated with your mostello. Also for desserts such as pyres Mostello fits perfectly.
How do you use the other spirits from us?
We like to drink the O • Gin classically with cucumber, pepper and Fever Tree Tonic. With the Leopold Sloe Gin we have now created a new aperitif. Together with apple currant juice this is a great combination and is very well received by our guests.
What do you think of first when I ask you about the distillery Farthofer?
Actually, the O • Vodka. I became aware of this during my time as a cook in Vienna. At that time I noticed that you won big prizes with the vodka. Besides, we are originally from the same place, from Neuhofen an der Ybbs.
Finally, I have to ask, what do you enjoy most?
I like to drink gin. Best after the meal, refined with pepper and cucumber. Thank you for the interview! (The interview was conducted on November 29, 2017 on the occasion of a delivery Mostello in the Restaurant to the palm.)
About the Inn to the Palm
Theresia Palmetzhofer comes from Neuhofern an der Ybbs. Growing up in a parental tavern in the same village, she later worked with her mother as an ice cream shop and café. Theresia went to Vienna in 2009 to learn how to cook. First, they made their way to Novelli, where she worked as Sous boss of Konstantin Filippou. Later she followed him to his new restaurant. Furthermore, she completed a few months with the Basque world star Juan Mari Arzak. In 2015, Theresia returned to the Mostviertel and now leads the parental tavern under the name “Gasthaus zur Palme”. The kitchen was awarded two toques by Gault & Millau Austria in 2018. More information about Gasthaus zur Palme can be found online at www.gasthaus-zur-palme.at.