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interview • May 9th, 2022

Interview with Sören Herzig


Sören Herzig is owner and chef at restaurant Herzig. In a former auction house, Sören has turned the gigantic concrete building into one of the city's coolest dining spots: restaurant Herzig. Here, food lovers can enjoy chef Sören’s signature dishes and reinterpreted classics. His eye for detail and technical precision has earned him multiple honours from renowned restaurant guides. These include 16 points from Gault Millau, 18 points from À La Carte Guide, as well as 2 spoons and 88 points from Falstaff. We asked Sören some questions to get to know him better, about his culinary inspiration career and a whole lot more.

Sören, how would you describe your cooking style?

I would describe my cooking style as original, precise, with attention to detail and well thought out. I enjoy breaking existing rules again and again. Attention to detail and expressiveness with innovative creations and newly interpreted classics give my dishes a very personal signature.

What's your favourite dish to make?

Currently, the brown trout with sake, peas and kohlrabi. The Sake Beurre Blanc is a very strong sauce that hugs you from the inside. It’s seasoned with roasted yeast and caramelized cream, which underlines the light nutty character of the sake.   We also serve finely peeled peas in a parmesan crème, which gives the dish umami. The trout is lightly cooked at 54 °C in smoked juniper butter.

What is your favourite ingredient to work with?

My favourite ingredient to work with is butter, it rounds off every sauce, gives a nutty roasted aroma when frying and tastes amazing simply with a little sea salt and sourdough bread.

The most beautiful dishes are usually created with the fewest components.

Sören Herzig


Who is one of your top suppliers or producers?

I’m very happy with my cooking material from Germany. My supplier Grischa Euler can meet my needs and provides everything in top quality, whether it is lamb from Pauillac, France or turbot from Brittany.

What is the biggest challenge you’ve faced in your culinary career?

The biggest challenge I have to say is the current pandemic. To completely change our way of thinking and to change the kitchen set-up is very challenging during this time.

Which gastronomic trend are you excited about the most?

I like the trend of the minimalist Scandinavian kitchen, especially in the high end area. The most beautiful dishes are usually created with the fewest components. The regionality is very much appreciated and often a dish consists only of a piece of meat from the area, which by itself tastes fabulous enough.

If you could only eat one dish for the rest of your life, what would that be?

The dishes “5 Ages of Parmiggiano Regiano” by Massimo Bottura or the desserts by chef Jordi Roca in El Cellar de Can Roca.

What’s one thing in the area that your guests absolutely need to see or do?

I would recommend guests to enjoy our spacious guest room with the art of Clemens Wolf and Peter Jellitsch. And if the weather agrees, our roof terrace with a view over Vienna is the best place to be.

Thank you, Sören.

Book your table at restaurant Herzig

Taste chef Sören Herzig’s award-winning haute cuisine at restaurant Herzig in Vienna, Austria. You can make your lunch or dinner reservation through our website, for an excellent culinary adventure.

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