Executive Chef Rupert Schnait, a master at art and food is the chef to dine with at the Restaurant OPUS in the Five-Star Hotel Imperial. The Imperial is where royals and politicians have gathered since it opened as an elegant hotel in 1873, but was originally known as the Palais Württemberg, a private royal residence. The hotel dining venues and lobby went through a fourteen million dollar renovation in 2010. Chef Schnait’s innovative ‘Food Meets Art’ plates in the OPUS have won countless prestigious awards, and continue to please guests and heads of state from around the world.

Opus Diningroom

Opus Diningroom

OPUS is Latin for creation, particularly of a composer and yet also for the conception of any kind of masterpiece. At OPUS in Vienna Rupert Schnait offers light variations of Austrian-style culinary delights merged exquisitely with current global trends, served in modern interpretations of superb design and taste. From the elegant ambiance of the OPUS dining room to the visual presentations that appear before you it is all a royal experience! “We pamper our guests in our revitalized venues with dishes from traditional Austrian cuisine to gourmet delicacies. We put great value on the presentation of our dishes, which reflect the luxury and modern ambiance of OPUS – each course becomes an experience,“says Chef Schnait.

Executive Chef Rupert Schnait

Executive Chef Rupert Schnait

Rupert Schnait was born in 1957 in Grainbrunn, Waldviertel region. He spent his apprentice years at the Hotel Bristol next to the Vienna State Opera, a sister hotel of the Hotel Imperial. As Sous Chef at Amstelhotel, Amsterdam, he co-arranged the banquet on the occasion of Queen Beatrix’s crowning ceremony in the 80s, making his first experience with crowned heads. Today, Rupert Schnait is a member of the exclusive “Club des Chefs des Chefs” that accepts only chefs in the service of monarchs or heads of state. The “C.C.C.” was founded in 1977 at the restaurant of celebrity chef Paul Bocuse in the French Collonges au Mont d’Or. Rupert Schnait is one of the some 40 members, among them the personal chefs of the Queen of England or the President of France.

In 1984, following career steps at Hotel Glocknerhof in Heiligenblut, Carinthia, and the City Club in Vienna, Schnait returned to his roots, the Hotel Bristol. As Executive Chef from 1989, he did not only pamper the hotel’s guests but also arranged state banquets at Ballhausplatz and Belvedere, seasoning the soup of many a state’s president. Culinary appearances in Turkey, Germany and Italy enriched Schnait’s professional portfolio.

Breast of Veal Sweetbreads Ravioli

Breast of Veal Sweetbreads Ravioli

Considered Vienna’s top gourmet address, the menu is varied, but the items served during my dinner visit included a bevy of amazing appetizers, a divine broth with dumpling, and a perfect Breast of Veal sweetbreads ravioli dish with parsnip, and creamed peas that was elegantly rustik. Also served a nearly too beautiful to eat Vegetable Salad work of art with macadamia nut, wild herbs, and lettuce granite, followed by a Valrhona Grand Cru Nyangbo dessert, and Iced Fresh Cheese with vanilla, blueberry and amaranth. Many of these plates were like being in a dream sequence of a gastronomique film. The use of granite came as a surprise in several dishes served, however, it was simply delicious! Wines at OPUS are the best to be found, and our Maitre d’ selected a few that paired famously with this dinner.

Perfect Wine Pairing

Perfect Wine Pairing

I was not only fascinated by the exquisite food art, but amazed by the resulting taste combinations offered in Chef Schnait’s dinner of surprises. If you love food, and admire a chef who has a focus on the future, as well as a steller traditional background, then OPUS should be at the top of your bucket list for a divine dining adventure. For more information on Hotel Imperial, a Luxury Collection Hotel, visit www.imperialvienna.com or www.starwoodhotels.com.

RESTAURANT OPUS

Hotel Imperial – Karntnerring 16

Wien Austria

+43 1 50 110 389

by Bonnie Carroll

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