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Heino Huber on board.

The stages of his biography read like a roadmap to an outstanding life: After obtaining his high school certificate from the elite school of gastronomy at Klessheim Palace, he actually wanted to study mathematics and physics at the start. But he actually acquired his first experiences from his father Ernst Huber, himself a renowned chef. He learned his trade under Cipriani at Harry's Bar in Venice, under Taillevent and Faugeron in Paris, under Eckart Witzigmann in Munich before finally returning home to his beloved Vorarlberg. In 1989, he took over the exclusive gourmet hotel Deuring Schlössle in the historic quarter of Bregenz from his parents. Seven years later, Gault et Millau awarded him three toques and 17 points for absolute culinary highlights. After 25 years, he closed the Deuring Schlössle in 2014 and now focuses all his energy on his Maurachbund inn in Bregenz and on working for the galley on the historic paddle steamer Hohentwiel.
Fish are his speciality. So it's hardly surprising, then, that Heino Huber was described as one of the five best fish chefs in Austria by gourmet supremo Christoph Wagner. The fact that fish features prominently on the Hohentwiel menu resides in the nature of things. He says he pursues one goal on board the Hohentwiel: “The Hohentwiel is a unique ship which naturally deserves the best possible cuisine. So the presentation and freshness of the food and drinks on board has no need to shun comparison with fine dining on shore."

The atmosphere on board with the champagne reception, strudel buffet and delicious dinner really helped our guests relax. The nightcap and opportunity to experience the Hohentwiel below deck were the crowning climax to the cruise.

Schelling Anlagenbau GmbH

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