We can do international. But we also love local.
Show kitchen
The Alchemist at the Stove
Lukas Rettenbacher
Some chefs need the buzz of big cities. And then there are those who go there – only to realise that the best things are often right at home. Lukas Rettenbacher grew up in Tyrol, in a family where good food wasn’t a luxury, but a way of life. He stood in the kitchen early on – first at his mother’s stove, later in some of the finest restaurants, both in Austria and abroad. His path took him to Tulus Lotrek in Berlin, to Reutte, beyond borders – and eventually, back again.
But why Der Engel?
Because at Der Engel, it’s not about stars. It’s about true craftsmanship. About quality, time, personality –and a stage for what Lukas truly excels at: cooking with conviction.
3 Questions for Lukas Rettenbacher
A culinary journey through my homeland – seasonal, regional, sometimes wild, sometimes vegetarian. But always with purpose, flavour and a pinch of surprise.
I start with an idea – often inspired by a product, a memory or a feeling. From there, a dish takes shape. And around that, the menu grows. Not the other way round.
I don’t cook for trends. I cook for people. It should taste good, be honest, and stay that way. Everything else is just decoration.
Lukas Rettenbacher
Today, he brings all of that into the gourmet world of alvä: his experience, his roots, his signature – and a deep connection to the region. Here, he can realise what truly drives him: an Austrian cuisine that bridges past and future, simplicity and sophistication – from alpine meadows to the final course.
Step right into the NewOld.
Between root vegetables and real wow. Between crispy crusts and clever tricks. Between farmhouse bread and buttermilk ceviche. Reduction meets refinement. Game meets wild herbs. And with any luck – you meet your taste. We cook by the Grän Purity Law. And by instinct. Nothing too much. Everything with purpose.
