Hotel
Imperial OPUS Restaurant:
Where Food is Art in Vienna
Executive
Chef Rupert Schnait, a master at art and food is the
chef to dine with at the Restaurant OPUS in
the Five-Star Hotel Imperial. The Imperial is where royals and
politicians have gathered since it opened as an elegant hotel
in 1873, but was originally known as the Palais Württemberg,
a private royal residence. The hotel dining venues and lobby
went through a fourteen million dollar renovation in 2010. Chef
Schnait's innovative 'Food Meets Art' plates in the OPUS
have won countless prestigious awards, and continue to please
guests and heads of state from around the world.
Opus Diningroom
OPUS
is Latin for creation, particularly of a composer and yet also
for the conception of any kind of masterpiece. At OPUS
in Vienna Rupert Schnait offers light variations of Austrian-style
culinary delights merged exquisitely with current global trends,
served in modern interpretations of superb design and taste.
From the elegant ambiance of the OPUS dining room to the visual
presentations that appear before you it is all a royal experience!
"We pamper our guests in our revitalized venues with dishes
from traditional Austrian cuisine to gourmet delicacies. We
put great value on the presentation of our dishes, which reflect
the luxury and modern ambiance of OPUS - each course becomes
an experience,"says Chef Schnait.
Executive Chef Rupert Schnait
Rupert
Schnait was born in 1957 in Grainbrunn, Waldviertel region.
He spent his apprentice years at the Hotel Bristol next to the
Vienna State Opera, a sister hotel of the Hotel Imperial. As
Sous Chef at Amstelhotel, Amsterdam, he co-arranged the banquet
on the occasion of Queen Beatrix's crowning ceremony in the
80s, making his first experience with crowned heads. Today,
Rupert Schnait is a member of the exclusive "Club des Chefs
des Chefs" that accepts only chefs in the service of monarchs
or heads of state. The "C.C.C." was founded in 1977
at the restaurant of celebrity chef Paul Bocuse in the French
Collonges au Mont d'Or. Rupert Schnait is one of the some 40
members, among them the personal chefs of the Queen of England
or the President of France.
In 1984, following career steps at Hotel Glocknerhof in Heiligenblut,
Carinthia, and the City Club in Vienna, Schnait returned to
his roots, the Hotel Bristol. As Executive Chef from 1989, he
did not only pamper the hotel's guests but also arranged state
banquets at Ballhausplatz and Belvedere, seasoning the soup
of many a state's president. Culinary appearances in Turkey,
Germany and Italy enriched Schnait's professional portfolio.
Breast of Veal Sweetbreads Ravioli
Considered
Vienna's top gourmet address, the menu is varied, but the items
served during my dinner visit included a bevy of amazing appetizers,
a divine broth with dumpling, and a perfect Breast of Veal sweetbreads
ravioli dish with parsnip, and creamed peas that was elegantly
rustik. Also served a nearly too beautiful to eat Vegetable
Salad work of art with macadamia nut, wild herbs, and lettuce
granite, followed by a Valrhona Grand Cru Nyangbo dessert, and
Iced Fresh Cheese with vanilla, blueberry and amaranth. Many
of these plates were like being in a dream sequence of a gastronomique
film. The use of granite came as a surprise in several dishes
served, however, it was simply delicious! Wines at OPUS are
the best to be found, and our Maitre d' selected a few that
paired famously with this dinner.
Perfect Wine Pairing
I
was not only fascinated by the exquisite food art, but amazed
by the resulting taste combinations offered in Chef Schnait's
dinner of surprises. If you love food, and admire a chef who
has a focus on the future, as well as a steller traditional
background, then OPUS should be at the top
of your bucket list for a divine dining adventure.
For more information on Hotel Imperial, a Luxury
Collection Hotel, visit www.imperialvienna.com
or www.starwoodhotels.com.
Hotel
Imperial- OPUS Restaurant
Karntnerring 16
Wien Austria
+43 1 50 110 389
http://www.restaurant-opus.at/en
By Bonnie Carroll
About Bonnie Carroll
Bonnie Carroll has been a food/travel/lifestyle writer since
1983. She is the founder & publisher of Bonnie Carroll's
Life Bites News - www.lifebitesnews.com,
does travel and food reporting on KZSB1290 radio, and contributes
to a variety of national and international travel/lifestyle
publications. Her first children's book C.C. Charles was published
in 2002 and she is currently working on a second book. Contact
her at Contact her at writebc@aol.com.