Your bio refers to you as a “cooking extremist.” Can you explain what that means?
For me, being a cooking extremist means pushing boundaries with food. It’s not just about cooking fillet or steak but making the simplest ingredients shine. In our restaurant, we champion a philosophy of whole-animal cooking. When you dine with us, you’ll encounter dishes made from animals such as donkey, horse, lamb, rooster, or rabbit—nothing is off-limits. We believe that if an animal is raised and slaughtered, it deserves the highest level of respect, which means we use every part. We use everything, including the brain and heart. It’s about elevating simple dishes into something exceptional.
This holistic approach isn’t just a culinary choice; it’s an ethical statement. It reflects the fundamental belief that when we consume meat, we need to acknowledge that an animal’s life has ended for our nourishment.
What inspired you to use all parts of the animal in your cooking?
There’s a common misconception that the closer you cook to vegan principles, the more sustainable or ethical your kitchen becomes. I like to challenge that idea—there’s no chef who cooks as close to a vegan ideal as I do. By that, I mean we only work with animals that were well-cared for and happy during their lifetime, and we honor them by ensuring nothing goes to waste. Whether it’s venison or snails, we use every edible part to its fullest potential.
If you kill an animal, you must eat everything from it—not just the fillet or leg. It’s a matter of respect. Every part can be delicious, and it’s important to make use of it all.
How do you convince guests to try unconventional ingredients like offal?
It took time to build trust, but now people come to our restaurant for these experiences. It’s like going to a sushi restaurant for sushi—you come to us knowing that you’ll be introduced to every part of the animal.
Do you see your cuisine as typically Austrian?
Yes, I think it reflects Austria’s culinary heritage. Historically, Austrians used every part of the animal. Our cuisine has influences from the Hungarian Empire as well, which makes it unique to the region.
Can you describe the dining experience at your restaurant?
It’s located in a small village, and we offer both indoor and outdoor seating in a charming old Austrian house. In winter, it’s cozy indoors, and in summer, guests enjoy sitting outside. The vibe is relaxed, and we sometimes host events like pig-cutting ceremonies.
How far in advance do guests need to make reservations?
In the summer, we’re often fully booked, so reservations are recommended several weeks in advance. In winter, it’s easier to find a table, especially for lunch.
What advice would you give to chefs interested in cooking with unconventional ingredients?
It’s about persistence and passion. It takes time to convince people to try these dishes, but if you believe in what you’re doing, they’ll follow. I wasn’t the first to cook this way, but it’s become an essential part of my philosophy.
Can you recommend wine pairings for your dishes?
At our restaurant, we offer both alcoholic and non-alcoholic pairings. I also have a small private wine cellar with 6,000 to 7,000 bottles. Each dish calls for a different wine—red or white, depending on the flavors we want to highlight.
A cooking extremist at heart, Chef Max Stiegl first gained acclaim at 19 when he was the youngest chef of all time to be awarded a Michelin star. At his restaurant Gut Purbach, Chef Max is renowned for his dedication to Slow Food principles, emphasizing local, seasonal ingredients and traditional cooking methods. His menu features “variety meats” (offal) delicacies, produce from Burgenland, including fish from Lake Neusiedl, game from Leithaberg, and herbs from his garden. Gourmets worldwide visit Gut Purbach for its multi-course offal menus.
Chef Max’s commitment to sustainability is highlighted in his annual “Sautanz,” a winter festival where every part of a pig is used. When not in his kitchen or visiting local producers, he appears on cooking shows, sharing his passion for food. For more information, visit www.stieglmax.at
