Hospitality at Its Finest

Hospitality is far more than mere service – it is an invitation to unwind, indulge, and partake. A few striking examples.

First up is Gut Oggau. Run by Eduard and Stephanie Tscheppe, this biodynamic winery in Burgenland is attracting international attention due to its natural wines and visionary storytelling. The estate not only produces wines with a distinctive character, but also forges connections between nature, people, and creative worlds. One of these relationships involves our cover interview guest Daniela Soto-Innes. After leaving her acclaimed New York restaurants Cosme and Atla, the Mexican chef, who was recognized as the best chef in the world in 2019, has opened a new chapter with Rubra, where she combines tropical flavors and traditional milpa farming with a carefully curated selection of wines. The latter features biodynamic and organic wines from small family-run wineries, including those from Gut Oggau. These are characterized by a unique concept. Presented as members of a fictional family, each of the three generations – from young, vivacious wines to mature, wise vintages – conveys their own character and story that goes far beyond grape varieties and terroir.

In 2024, these iconic personalities inspired a collaboration with the Austrian cashmere label Warm Me, founded by Theresa Steinbacher. Inspired by Theodora, one of the distinctive wine characters, a capsule collection made of 100 percent Mongolian cashmere was created, combining traditional craftsmanship with the individual history of the wines from Gut Oggau.

The spirit of hospitality was extended at a pop-up event entitled “Be Paris My Friend” in March as part of Paris Fashion Week. There, Warm Me teamed up with the Salzburg-based restaurant Furō and the cosmetics label Be […] My Friend, which was founded by Petra Schröckeneder in 2015. The label’s mission? To create high-quality, purely plant-based skincare products that are multifunctional and combinable. Between natural cosmetics, fashion, and fine cuisine, a temporary space was created in which hospitality was staged as a holistic experience. In this case, the presentation included wine from the Markowitsch winery in Göttlesbrunn, Lower Austria.