Simon Atzmüller trained with Helmut and Philip Rachinger, two of the very best chefs in the country. Fortunately, they are not from the world and with their Mühltalhof only twenty minutes away from their home inn. There are also advantages to being at home in the rear of the Mühlviertel. Simon then went to London and Paris, because the cooking there is different, specifically to Isaac McHale’s Clove Club and Sven Chartrier’s Saturne, both representatives of a new type of high-class cuisine that knows how to reach for the stars without any bling or frills.
