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interview • April 18th, 2022

Interview with Stefan Eder


Stefan Eder is chef at restaurant Der Wilde Eder. Stefan is a qualified nutrition coach, dietetic trained cook, and an excellent award-winning top chef. After an extensive culinary career, in 2013 Stefan opened his very own hotel restaurant Der Wilde Eder. At Der Wilde Eder, he conjures up regional global cuisine, showing a holistic approach to food by not just being interested in what's on the plate, but also in what food does to our body. We asked chef Stefan some questions to get to know him better, about his culinary inspiration, his favourite ingredient, and much more.

Stefan, how would you describe your cooking style?

I would describe the cuisine at our restaurant as regional cuisine in which we combine international and regional dishes with great sensitivity.

What's your favourite dish to make?

I love making pork sausage with "rough edges”. This is a Styrian classic that I prepared countless times together with my grandmother in my childhood. We have given the pork sausage "corners and edges" so that the four sides are crispy when baked. For me, this is a great and important childhood memory.

With Maiwipfel (spruce buds) you always bring spring to your plate.

Stefan Eder

Der Wilde Eder

Who is one of your top suppliers or producers?

Almo beef from the Almenland, because a good piece of meat speaks for itself.

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

The biggest challenge for me has been to always deliver consistent quality.

Which gastronomic trend are you excited about the most?

We don't try to follow too many trends. Our culinary creations should move us, awaken our memories and stay in our minds. We go into our own history and find the regional products that speak to us.

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

I would eat boiled beef with lots of chives sauce.

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

I would recommend guests to visit the Almenland. It is lush green in summer and pure white in winter. It’s the largest contiguous alpine pasture area in Central Europe. Discover the most beautiful corners of the woods, and enjoy the stunning views from the Hochlantsch.

Thank you, Stefan.

Book your table at restaurant Der Wilde Eder

Taste chef Stefan Eder’s regional Styrian cuisine at restaurant Der Wilde Eder in St. Kathrein am Offenegg, Austria. You can make your lunch or dinner reservation through our website, for an exquisite culinary experience.

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