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interview • April 11th, 2022

Interview with Ulli Hollerer-Reichl


Ulli Hollerer-Reichl is chef at restaurant Zum Blumentritt. After her education at the Tourism School in St. Pölte she did a cooking apprenticeship at Landhaus Bacher. Next, she joined the kitchens of several top restaurants around the world, including establishments in Kitzbühel and Florida. In 1997 she returned to St. Aegyd am Neuwalde and decided to take over the family business. At restaurant Zum Blumentritt, she conjures up fabulous Alpine cuisine. We asked Ulli some questions to get to know her better, about her culinary career, her favourite ingredient to work with, and much more.

Ulli, how would you describe your cooking style?

The style of my cooking is a modern interpretation of country cooking with sophisticated excursions into international cuisine.

What is your favourite ingredient to work with?

Game caught in the local forests.

I love to cook anything that I enjoy eating myself.

Ulli Hollerer-Reichl

Zum Blumentritt

Who is one of your top suppliers or producers?

My top supplier is my husband when he catches domestic game.

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

By far, the most challenging event for me was the Millennium party on New Year's Eve 2000.

Which gastronomic trend are you excited about the most?

Back to the roots.

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

Krautfleckerl, a traditional Austrian dish with pasta and cabbage.

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

I would tell visitors to simply enjoy the tranquillity of our forests and the beautiful landscape.

Thank you, Ulli.

Book your table at restaurant Zum Blumentritt

Taste chef Ulli Hollerer-Reichl’s fabulous Alpine cuisine at restaurant Zum Blumentritt in St. Aegyd am Neuwalde, Austria. You can make your lunch or dinner reservation through our website, for an unforgettable culinary experience.

Book your table