Gourmet port opened: Fest, Frebier and Martina Leitgeb at the start!

Gourmet port opened: Fest, Frebier and Martina Leitgeb at the start!

On May 16, 2025, the new pleasure port opens in the leisure facility with a colorful program that is aimed at all age groups. Martina Leitgeb, known for "Aunt Mina’s snack bar", takes over the gastronomy and is actively supported by a varied concept. The opening is celebrated with free beer, beer tapping, music and special daily dishes.

The pleasure port offers a diverse culinary offer that ranges from home -style cuisine to vegetarian and vegan dishes to delicious ice cream cups and snacks. There are 50 places available for the interior, while the large sun terrace offers space for 120 guests. Particularly noteworthy is the daily all-you-can-eat buffet, which is offered in July and August at a family-friendly price. Catering and private celebrations are also possible to promote the new gastronomy experience in the region.

a comprehensive concept for the whole season

In addition, "Aunt Mina’s Kiosk" will provide snacks, drinks and summer toys. The pleasure port not only positioned itself as a seasonal attraction, but also remains active after the bathing season. Planned themed weeks in autumn will offer dishes such as ripper, schnitzel or baked end to bring the culinary diversity throughout the year. Martina Leitgeb, the winner of the pop-up store competition of KWF, Chamber of Commerce and the municipality of Althofen, brings a breath of fresh air to regional gastronomy.

Such gastronomic developments can also be observed in an international context. The Skyline bar in Riga offers a unique Sunday brunch that takes place on Wednesdays between 11:30 a.m. and 3:00 p.m. The brunch menu includes an exquisite selection of salads, fish and meat plates, as well as delicious desserts, which underline interest in gastronomic experiences. The price points are also attractive: adults pay € 43, children between 7 and 12 years 17 €, while younger children are allowed to eat free of charge.

trends in gastronomy

The culinary future also looks promising through factors such as the spread of Plant-Based Food, such as Gast . This trend is pushed forward by new technologies, such as 3-D printing, and reflects a change in the ethical values of consumers. Younger generations in particular appreciate the provision of vegetable alternatives to traditional meat and fish products.

An interesting counter trend is a preference for high -quality meat qualities, while the concept of regionality is becoming more important. Gastronomy is increasingly sustainability and regionality on the flags, while at the same time a sustainable handling of food becomes central. Initiatives that counteract food waste and promote regenerative food production are more necessary than ever to minimize the ecological footprint of the gastronomy.

The pleasure port could thus serve as an example of the striving for culinary diversity and local cultivation in gastronomy, while at the same time it fits into the growing trends and challenges of the industry. It remains to be seen how these developments will develop in the region.