The communications graduate ensures that Hidden Kitchen is far from a secret
In the highly competitive world of Viennese lunch cantines, Hidden Kitchen has made a name for itself with its tasty-but-healthy soups, salads and curries. Its culinary master is 28-year-old chef Lisa Rauchbüchl, who completed a Master’s Degree in Communications but chose to teach herself how to cook instead of heading out in public relations.
After some months cooking at a cabin in the Swiss Alps, she joined Hidden Kitchen in October last year. “This is a lot more fun than sitting in some office,” she explains with a smile.
Rauchbüchl likes to confound expectations, mixing fruit into salty dishes, with blueberries a particular favorite. In sourcing her materials, the young chef tries to buy as seasonal and local as possible. “That’s why you won’t find asparagus on my menu in early April, and,” she says, “I buy strictly Austrian meat.”
Recently, Hidden Kitchen has branched out from its snug location in the first district’s Färbergasse to larger premises close to Stadtpark. The hungry crowds keeping both Hidden Kitchens packed during lunch hour on weekdays are Rauchbüchl’s greatest testimonial.
Lisa’s Cucumber Salad
Prep time: Ca. 20 mins
Portion: 1 bowl
2 cucumbers, diced
3 pears, diced
Soy beans or peas, 200 g
Goat cream cheese, 100 g
Butter, 50 g
Olive oil, honey, salt & pepper
Mix cucumbers, pears and soybeans with the goat cream cheese and some oregano. Make a dressing with the olive oil, lemon juice, a spoonful of honey, and salt and pepper; add to the salad. Let it rest for a while. Chop up a bit of fresh oregano, then add some grated lemon peel. Melt butter in a pan and roast the breadcrumbs until they are golden brown, add the oregano and lemon peel, and some salt, and let it cool. Liberally sprinkle the breadcrumbs over the salad. Voilá!
City: 1., Färbergasse 3, (01) 276 8398, Mon-Fri 10:00-16:00
Park: 3., Invalidenstraße 19, (01) 971 60 93, Mon-Fri 08:00-18:30 & Sat 10:00-16:00