FARM 2 TABLE

We study old cookbooks to learn how to make food like in the old days and discover alternative means of sustenance — combining traditional foods with new scientific research. We have over 66 different varieties of plants in our Future Garden at the Gugumuck Farm and use all sorts of heirloom and rare plant varieties to plan our menus.

Chef Jürgen Winter serves up a monthly changing 7-course meal with seasonal ingredients in our open show kitchen 3 times a month.

Vienna Escargots, an alternative to meat — from Slow Food, to Wild Food, and all the way to Future Food.

Our bistro seats about 28 guests and is only open three Fridays a month. We therefore strongly recommend making a timely reservation. We have a chef’s table with 8-10 seats and 5 tables each with 4 places.

Andreas Gugumuck will be there personally to accompany you through all seven exceptional courses in this friendly atmosphere.

CARING FOR OUR NATURAL RESOURCES RESPECTFULLY

The Future Farm concept is based on the idea of sustainable development. A key criterion of this is the careful and effective use of our limited natural resources. In recent years, the idea of eating insects has become more common in the public eye. There are numerous economic and ecological reasons for raising and eating insects (entomophagy). The Food and Agriculture Organization of the UN has published a very interesting study on “Edible Insects”.

BRINGING TRADITION AND INNOVATION TOGETHER

With dedication and a pioneering spirit, we produce a great variety of specialty products from and with escargots. We comb through old and new cookbooks to create our products, inspired by the latest culinary trends. We interpret traditional recipes in new ways, for example, our Vienna Escargot Potato Goulash, Vienna Escargot Ragout, and Vienna Escargots in Balsamic Onions. Produced to perfection by hand, our array of products is continually expanding.