WildGut Wildshut: Povratak kući

Stefan Sigl, the chef behind the renowned dish “Einkehr” Rindsgulasch, has returned to his roots after a long career in some of Europe's top restaurants. The return marks a new chapter for him, both professionally and personally, as he now finds himself working at “Gut Wildshut,” a large estate owned by the private brewery Stiegl, based in Salzburg. Located just over the border in St. Pantaleon, Upper Austria, this property serves as the heart of the brewery’s operations, with its focus on producing high-quality craft beers under names such as “G’mahte Wies’n,” “Perlage,” “Barrique,” “Mystique,” and “Antique.” These brews are crafted using ingredients sourced entirely from the estate’s own organic farm, which includes rare grain varieties like Proskowetzer Hanna (barley), Ebners Rotkorn (rye), and Schwarzhafer (black rye), alongside hop types such as Spalter Select and Hallertauer Tradition. The estate also boasts its own water source, essential for brewing, and offers a range of spirits including bierbrand, hop gin, and single-malt whisky. Since 1994, the entire agricultural operation on the property has been managed organically, spanning 140 hectares of farmland and 28 hectares of forest. This vast area supports a diverse array of livestock, including Pinzgauer cattle, Mangalitzas pigs, Sulmtaler chickens, Shropshire sheep, black bees, and spotted vine snails. The estate’s commitment to sustainability is evident in its circular approach, brewery waste is fed back into the animal feed system, while green waste from vegetable gardens is used to nourish the vine snails. For Sigl, returning to the region was more than just a professional move, it felt like coming home. Born just minutes away in St. Georgen near Salzburg, he grew up in close proximity to the area, and his parents once operated a local inn in Oberndorf. His culinary journey began in Graz at the “Carpe Diem” restaurant, followed by stints at the “Pfefferschiff” in Burgenland, the “Taubenkobel” in Styria, and the prestigious Michelin-starred “Maaemo” in Oslo. After the closure of another three-star establishment, “Hertog Jan” in Bruges, he worked at “Hangar 7” before finally settling back at “Gut Wildshut.” Sigl’s role extends beyond cooking, he is also a cheesemaker, specializing in blue cheese, and recently earned the title of certified baker master. At the estate, he feels fully realized, able to develop and expand his skills in an environment that values innovation and craftsmanship. The atmosphere at the restaurant, located within the light-filled brewery, is further enhanced by subtle ambient music played at 432 Hz, a frequency believed to have a calming effect. This detail, explained by manager Herbert Stranzinger, reflects the estate’s broader emphasis on harmony and well-being, both in production and hospitality.