Chef Biography
Adi Bittermann began his career in Vienna in 1981 as an apprentice chef at the Vienna Rathauskeller, which at the time was owned by Erich Bayer of the Bayer Healthcare family. He worked his way up to junior chef and in 1985, he was offered the position of commis chef and entremeiter at the Hotel Bbergwangerhof in Tyrol, Austria. In 1987 he became the head chef and in 1988 the sous chef.
In 1989 he worked a year as Garde manager chef at the Hotel Monzabon Lech on the Arlberg, and then sous chef at another hotel, The Bachmair Tegernsee.
In 1991 he was offered the Executive Chef position at Vienna’s Vikerl’s Lokal and became the owner in 1994. Great Chefs Television filmed Chef Adi Bittermann in the fall of 1997 where he prepared a Blood Sausage Pockets appetizer, Roast Leg of Venison entrée and Fried Apple-Poppyseed Beignets as a dessert for their Great Chefs of Austria series for ORF Television.
In 1999, Chef Adi Bittermann and Anna-Maria Weidinger fulfilled the dream of every restaurant proprietor. After 5 years, they sold their small but fine restaurant to his sous chef, and bought a yacht to sail the world’s oceans. Ten years later, and longing for a land base operation, Chef Adi opened Bittermann Vinarium in Gottlesbrunn, Lower Austria.
Recipes
Roast Leg of Venison with Ragout and Celery Root Pockets ▶
Serving: 4 Print Roast Leg of Venison with Ragout and Celery Root Pockets ▶ By Great Chefs July 14, 2014 Venison is cooked two ways — rolled and roasted, then cut into medallions, and cut up and cooked with vegetables in a savory ragout. The celery root pockets add an interesting touch. Regular pastry dough […]
Fried Apple-Poppy Seed Beignets with Sabayon ▶
Serving: 24 Print Fried Apple-Poppy Seed Beignets with Sabayon ▶ By Great Chefs July 14, 2014 Buttercream-style filling with poppy seeds and apples forms the center of crisp fried dough balls which are served with sabayon and a little fruit coulis for color. Ingredients Filling Milk – 1 cup plus 1 tablespoon Unsalted Butter – […]
Blood Sausage Pockets on Marjoram Cabbage ▶
Serving: 4 Print Blood Sausage Pockets on Marjoram Cabbage ▶ By Great Chefs July 14, 2014 Adi Bittermann is known for his ability to elevate simple country cooking to gourmet status. Here he sautés blood sausage with apples, marjoram, and pumpkin seeds, then wraps it in strudel dough or phyllo packages which are fried until […]
Restaurant Information
Phone : +43 2162 81155
Address : Abt-Bruno-Heinrich-Platz 1, 2464 Göttlesbrunn, Austria