Exploring Fine German Cuisine — theculturetrip.com

Broeding adheres to an innovative concept: diners feast on a six-course menu that is changed every night. The owners have not deviated from this structure since opening the restaurant back in 1990, and Broeding has steadily grown in popularity, as visitors are endlessly enamoured with its unique dining experience. Head Chef and co-owner Manuel Reheis meticulously creates the menu from scratch six days a week, then the hospitable staff often tell the story of how the dishes were formed to the guests on the night. Additionally, Broeding is passionate about wine – especially Austrian wine – as demonstrated by having sommeliers on board, tasked with the important duty of choosing the wines that will complement the daily dishes.

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