When the Grill Becomes a Stage
On August 14 and 15, OTTO GOURMET will be bringing a selection of meat specialties to the Teesaal Terrace and demonstrating just how much craftsmanship goes into a successful BBQ.
Source: Jule Renner
There are summer evenings that don’t need a big production. A terrace, a set table, and the aroma of a barbecue are sometimes enough to create that vacation feeling for a few hours. On Friday and Saturday, August 14 and 15, the Teesaal Terrace will be the setting for a barbecue with Wolfgang Otto of OTTO GOURMET.
The focus of the evening is not on a traditional barbecue, but rather on a mindful approach to the product. Various cuts of meat are prepared on site, offering insight into a discipline in which origin, aging, and cutting are just as crucial as temperature and timing. Wolfgang Otto oversees the preparation at the grill, drawing on the experience of a company that has been dedicated to high-quality meat and its processing for many years.
Source: Adobe iStock
The open-fire grilling allows guests to experience each step of the process firsthand: from placing the cuts on the grill to the moment they reach the perfect level of doneness. The result is an evening that combines culinary enjoyment with a subtle form of education—without feeling like a seminar, but rather in a relaxed, summery atmosphere.
The BBQ on the Teesaal terrace is therefore not just for die-hard meat lovers. Above all, it’s an opportunity to savor the flavors more closely and rediscover the artistry behind a seemingly simple grilled dish.
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- Source: Sammy Hart
