ON-BOARD GASTRONOMY WACHAU
On-board catering Patrick Fürst
Patrick Fürst returns after international positions back to the stove at home. Through his experience and his repertoire, he manages the balancing act between light brasserie cuisine and traditional Austrian classics. The result is top-quality dishes with international influences. Together with his young, creative team, he focuses on organic products from local producers.
Typical Austrian cuisine
Fresh preparation on board
on the ships in the Wachau
(MS Dürnstein, MS Wachau)
One of the busiest chefs in the country has big plans and these are being realized on the DDSG ships MS Dürnstein and MS Wachau. The 38-year-old Kremser, who already has a respectable culinary résumé, is the new restaurateur on the two Wachau ships.
After his years of apprenticeship in the Wachau, Patrick Fürst can already look back on well-known positions in the starred and toque restaurant. He started his career in Unterloiben at the end of the 90s, his professional journey took him on to New York, to Germany, Spain, Monaco and back to the Krems area. Once there, he worked as a chef in well-known restaurants as well as at LATE.
On the DDSG ships themselves, he sets another quality boost with modern, light and seasonal cuisine. In addition to the classics such as Schnitzerl from the Ötscherblick pork, the traditional is particularly combined with the international for the guests. By the way, all pastries are homemade, as are the sorbets or iced tea.
A culinary experience, accompanied by fine Austrian wines, excellent service and the unique landscape of the Wachau World Heritage Site.