New hosts
Text: Gregor Ladenhauf • Photography: Zanshin Kuge
Since spring 2023, a fresh breeze has been blowing at SAZIANI:
Ruth Heusch as lady of the house and sommelière and head chef Christoph Mandl are not only inseparable in their personal lives but also a well-coordinated team in the culinary field.
The SAZIANI Restaurant & Hotel (opened in 1987 by Anna and Albert Neumeister) was taken over in May 2023 by Christoph Mandl and his fiancée Ruth Heusch as the new tenants, following a brief transition period. In close collaboration with winemaker Christoph Neumeister, Christoph and Ruth bring their vision of a modern gourmet restaurant committed to culinary tradition with enthusiasm to Southern Styria.
With Christoph Mandl, a head chef is at work whose extensive experience from various internships (The Fat Duck, Robuchon, In De Wulf, Arzak) and especially his time at Restaurant Taubenkobel, from young cook to head chef, has matured him into a passionate creative with a clear philosophy. Ruth Heusch stands by his side as a dedicated partner who perfectly complements this clarity and authenticity, both as a sommelière and front of house.
Ruth and Christoph are delighted to be in Styria and have quickly settled in Straden. Thanks to the many positive feedbacks from long-standing and newly acquired guests, they are highly motivated to continue counting the restaurant among the best in the country.
The small yet refined hotel area with six spacious double rooms and a suite for up to four people, along with the cozy pond pool area and spa, invites guests to longer stays.
Christoph Mandl would most likely prefer to let his creations speak for themselves, as his culinary worldview at SAZIANI is modest and entirely dedicated to the craft. The focus is on flavor without frills, allowing guests to truly relax and enjoy the experience, deciding for themselves what emotions to take home at the end of the menu or an à la carte meal.
Pure passion that does not seek to polarize, but finds its ideal in harmony.
The overall experience is not only accompanied by the wine selection with many vintages from the Neumeister winery and other local wine producers, but also by the selected and innovative non-alcoholic beverages. Buzzwords like sustainability and seasonality, which are widely used and often overused, are not just superficial here.
The focus is on ecologically oriented producers and regional businesses, with sustainable and gentle resource management and, of course, skilled craftsmanship. All this forms the backbone of a kitchen that aims to offer a balanced and comfortable taste experience.
Not perfection, but sophistication in harmony with nature, without getting lost in overly dogmatic value systems.
Pure passion that does not seek to polarize, but finds its ideal in harmony. This combination of traditional craftsmanship and innovative experimental joy results in an honest competence that engages guests and ideally generates feelings of happiness, nothing more and nothing less.
See for yourself, as the English saying goes: The proof of the pudding is in the eating.
