PASSION TALK WITH DOMINIC MAYER
Eating out should be an experience and yet a moment of relaxation in which you can forget everyday life and stress.
rochini: Hello Dominic! Your restaurant, the Hörnlingen, offers a revolutionary concept in Vorarlberg’s gastronomy. Tell us more about it.
Dominic: The Hörnlingen concept is based on regional and seasonal products. We purchase fresh goods almost every day directly from farmers and small producers in Vorarlberg. The animals are also bought whole and self-destructed. In order to be able to process everything that is delivered in its entirety, I decided against a menu. The guest should only tell how many courses and what shouldn’t be included. Up to four different dishes are served per course, based on the meal sharing principle.
rochini: How did you come across this concept? What and who inspired you to do it?
Dominic: Purely through curiosity and enjoyment of my work :) I oriented myself to the old values with this concept. The highest quality of fresh products – almost straight from the field to your plate. Sustainability through short distances and without a lot of packaging (plastic). Respect for the product, especially for the animals. Because half a piece or a whole piece is always bought and these can be recycled without waste!
Tastes are very different. That’s why I don’t just serve one dish per course, but up to four different ones.
Eating out should not only be done to eat. Eating out should be an experience and yet a moment of relaxation in which you can forget everyday life and stress.
rochini: What are your three most important aspects of cooking?
Dominic: A feeling for the most varied of tastes and the right combinations. High quality awareness – on the product as well as on the workmanship. Ambition. To make every guest happy with the dishes, both visually and in terms of taste.
rochini: What is your goal?
Dominic: Very difficult to say. : D! My goals are constantly changing. The only thing that all of my goals have in common is that it’s always about cooking and entertaining guests.
rochini: What do you enjoy when you practice your passion?
Dominic: When I cook, I lose myself in a completely different world :). Everything around me becomes irrelevant.
rochini: When did you think you did your “job” well?
Dominic: When guests go home happy and satisfied and tell me the next time they visit that they raved about the food and the evening in Hörnlingen for days.
rochini: Dear Dominic, thank you so much for this interesting Passion Talk!
Up to four different dishes are served per course, based on the meal sharing principle.