Vienna, September 2012 Toggle

Dinner in the Sky® started its operations in Austria in September of 2012.

Dinner in the Sky® is a unique event meant for anyone who wishes to transform an ordinary meal or meeting into a magical moment that will leave a everlasting impression on their guests! The idea and concept of Dinner in the Sky® event is to offer unforgettable fine dining experience in the sky – together with exclusive atmosphere, breathtaking view to city and cuisine from the  top chefs of the world.

Dinner in the Sky® Austria opened the doors in September, just for four days to present a unique Dinner in the Sky® experience to all interested parties. In those days, we offered Dinner in the Sky® experience along with a unique culinary pleasure – in the very center of Vienna. Event took place in restaurant Luftburg at Prater, where the table with 22 guests was suspended at a height of 50 meters by a team of professionals, to enjoy their lifes most unique and special dinner – together with their friends.

The event hosted different top chefs during the 4 days. Every day there was one „chef of the day“ who prepared all the menus and food for this day. During the dinners, in the evening session, the „chef of the day“ personally joined the quests at the height of 50 meters to serve and talk about his food and menu. This exclusive atmosphere with extraordinary food and face-to-face contact with exceptional chefs created everlasting impression to everybody.

Dinner in the Sky®Chefs 2012

Bjorn Frantzen frantzen-lindenberg

Björn Frantzén

Björn Frantzén and Daniel Lindberg are the owners and chefs of the Franzen/Lindeberg restaurant in Stockholm, Sweden. The restaurant was opened in 2008 by Björn and Daniel Lindeberg and was immidiately appraised by different food critics and honored with awards. Casual elegance is how Daniel Lindeberg and Björn Frantzén describe their eponymous Stockholm restaurant, which has become one of Scandinavias leading lights in food. What makes their Stockholm restaurant so exciting is that there’s no traditional menu – instead they cook ‘free-form’ based on what comes in that day – with many dishes featuring intriguing ingredients.
The result is a truly magnificent dining experience – creating cognitive dissonance in a meeting between the Nordic countries and Asia.
In 2009, the restaurant was awarded its first Michelin star, and in 2010 the second star followed. A year later Frantzen/Lindeberg entered on place 57 at ”The S.Pellegrino World’s 50 Best Restaurants 2011” but above all they received the award ”The one to watch”. The biggest news came in the end of Aprill 2012, when Franzen/Lindeberg restaurant ranked no 20 in World’s 50 Best Restaurants 2012 list.

Awards:

  • ”The S.Pellegrino World’s 50 Best Restaurants 2012” – place 20
  • ”The S.Pellegrino World’s 50 Best Restaurants 2011” – place 57 (award ”The one to watch“)
  • Michelin Guide 2010 – second Michelin star
  • Wine Spectator 2010 named Frantzén/Lindeberg in the list of ”Best Restaurants for Wine lovers”
  • Michelin Guide 2009 – first Michelin star
  • White Guide (biggest restaurant guide in Sweden) – Best Restaurant in Sweden 2009, 2011, 2012
  • Condé Nast Travelers Hot tables list – 50 amazing new restaurants in 2009
  • Food & Wine magazine named Frantzén/Lindeberg as one of the planets 20 most exciting restaurants.

www.frantzen-lindeberg.com

Harry-Brunner  Harald Brunner

Harald Brunner

Harald Brunner is wellknown in Vienna as a pioneer of fusion cuisine and a veteran of the Viennese restaurant scene. With his motto: “I love life and that feeling I want to pass on to you.” conjures Harald Brunner not only a culinary experience at the plate to his guests but especially set fire to his ” joie de vivre”.

After his culinary experience in the restaurant Brunner in the Sky restaurant Vienna Twin Towers, he is now – once again – the pioneer of his time. In the footsteps of the Slow Food, he goes his own way, whith private cooking or in supporting new dining establishments in the implementation of innovative culinary concepts.

Harald Brunner is currently introducing his innovative culinary concept in the winery Spätrot in Gumpoldskirchen with only slow-food and bioproducts.

www.haraldbrunner.com

Packages

You can choose between 5 different packages, depending on the menu and how long you want to enjoy the experience. For special requests, private or corporate events including VIP tent, contact us at info@dinnerinthesky.at!

Breakfast in the Sky®

  • Time in the sky 40min
  • The breakfast menu is prepared by the chef of the day

Lunch in the Sky®

  • Time in the sky 40min
  • The menu includes 3 course menu prepared by the chef of the day
  • Drinks include aperatif and wine

Champagne in the Sky®

  • Time in the sky 20min
  • The menu includes light snack prepared by the chef of the day
  • Drinks include champagne

Dinner in the Sky® – with the Chef of the day

  • Time in the sky 60min
  • The menu includes 4 course menu prepared and served by the chef of the day personaly.
  • Drinks include aperatif, wine and digestiv.

Coctail in the Sky®

  • Time in the sky 20min
  • The menu includes light snack prepared by the chef of the day
  • Drinks include Coctail/ Champagner

Menu

Björn Frantzén 27.-29.09.2012

Dinner Menu

  • ”French toast” with parmesan, truffle and really old vineagar
  • Tartar of beef with Bleak roe from Kalix, smetana flavoured with smoked eel, crispy onion and ash
  • Slow baked monkfish with puré of artichokes. Served with nettle young garlic vinaigrette and yellow girolles
  • Whipped Oolongmousse with fresh strawberries tomatoes marinated in maple syrup

Lunch Menu

  • Tartar of beef with Bleak roe from Kalix, smetana flavoured with smoked eel, crispy onion and ash
  • Slow baked monkfish with puré of artichokes. Served with nettle young garlic vinaigrette and yellow girolles
  • Whipped Oolongmousse with fresh strawberries & tomatoes marinated in maple syrup

Light snacks for champagne

  • Sweet kama foam with orange marmelade and fresh strawberries in maple syrup
  • Organic beef tar-tar with leak ash and apple vinaigrette
  • Slow cooked monkfish with caviar and chantarelle mayonaise
  • Marinated beetroot with coriander oil

Breakfast Menu

  • Beef tenderloin with root selery pure, red pepper confit with butter fried sugar peas and Lyonaisse sauce
  • Warm chocolate cake with vanilla- pistachio cream

Harald Brunner 30.09.2012

Dinner Menü

  • Variation von der Bio-Bergforelle mit Kaviar und jungem Fenchel Tatare – Geräuchert – Mariniert
  • Flusskrebse von Gut Dornau mit Kürbis, Sternanisbutter und Kressesalat
  • Zarter Bio-Milchkalbsrücken mit Bries, Limonenseitlingen, Steinpilzen und Artischocken
  • Cox Orange mit Tonkabohnen-Vanillecreme und Luftburg-Cake Pop

Lunch Menü

  • Variation von der Bio-Bergforelle mit Kaviar und jungem Fenchel Tatare – Geräuchert – Mariniert
  • Zarter Bio-Milchkalbsrücken mit Bries, Limonenseitlingen, Steinpilzen und Artischocken
  • Cox Orange mit Tonkabohnen-Vanillecreme und Luftburg-Cake Pop

Champagner Snacks

  • Süßer Schaum von Kama-Getreide, mit Orangengelee und frischen Erdbeeren in Ahornsirup
  • Tartar von Bio-Rind verfeinert mit Heuasche und Apfelessig
  • Langsam gegarter Seeteufel mit Kaviar und Eierschwammerl-Mayonaise
  • Rote Rüben mariniert in Korianderöl

Breakfast Menü

  • Rind-Filet mit Püree von schwarzem Sellerie, Paprika-Konfitüre mit in Butter gebratenen Zuckererbsen und Sauce Lyonaisse
  • Warmer Schokoladenkuchen mit Vanille-Pistazien-Creme

Venue

Dinner in the Sky® @ Luftburg
Prater 121; A-1020 Wien
Kolariks Luftburg, very famous restaurant in Vienna Prater, provides the venue for the Dinner in the Sky®!

Kolariks Luftburg  stands for over 20 years for gastronomic pleasures in a relaxed, friendly atmosphere. The whole-year-open café-restaurant, with a beer garden, offers their guests delicious grilled pork knuckle, spareribs from the lava stone grill and freshly tapped beers, like Budweiser, Raschhofer, GrießKirchner and Paulaner, either in summer and winter. In summer, Luftburg provides also the eponymous bouncy castles and slides for children, to jump and romp.

Various events take place all year round. This year Kolariks Luftburg is for the first time the venue where the Dinner in the Sky ® takes place in Austria! For more information about Kolariks Luftburg please take a look at www.kolarik.at

Safety

Dinner in the Sky is a product developed by Events in the Sky according to two key words: Exclusivity and Safety. We want to provide our clients with the most exclusive experiences ever dreamt of in a completely safe way. All our concepts are designed accordingly to the German norm DIN 4112. Products are built in Belgium under the control of Rheinland TÜV. This obsession for safety is probably one of the reasons why Dinner in the Sky is now operated in more than 30 countries and got the official authorisations from the toughest countries such as US, Canada, Australia, South-Africa etc.

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