The Bank Brasserie & Bar at the Park Hyatt Vienna has a new head chef: István Törzsök. But the 33-year-old Hungarian is no stranger. He has been part of the culinary team since March 2016, up to now working as a sous chef in the open show kitchen of the former banking hall. Törzsök began his career as a sushi chef in Budapest and came to Vienna in 2012.
Fish, seafood, lava stone grill
“I’m really looking forward to the new challenge. Together with my team we will regularly present new creations and surprise our guests. My excitement – and hopefully that of the guests – knows no bounds!” On the menu you’ll find shellfish on ice, various varieties of fresh fish and dishes prepared on the lava stone grill. And classics, too, that no menu is complete without: hand-cut steak tartar, burrata and leaf lettuce salads. Round your dinner off on a sweet note with the legendary Rahmschmarrn (thick shredded pancake made with sour cream), a grand cru chocolate soufflé or seasonal fruit.
Richard Leitner, the previous head chef at The Bank Brasserie & Bar, will become chef de cuisine at Andaz Vienna Am Belvedere – the latest stroke of genius by the Hyatt group – when it opens in April 2019.
PS: Be sure not to miss the new cocktail creations at The Bank Brasserie & Bar!