#Julius Meinl #Brunch Club #KUBUS

A Unique Culinary Experience in Vienna

In an innovative collaboration with the culinary duo KUBUS, Julius Meinl has introduced a fresh approach to Austrian cuisine, focusing on the rituals of coffee and tea. This exclusive Brunch Club experience embraces the essence of contemporary Austrian gastronomy, intertwining it with the cherished traditions of beverage consumption.

Set against the backdrop of Vienna, this unique brunch brings together eight guests for an intimate morning of carefully crafted dishes that celebrate the deep connections fostered by food and drink. The initiative highlights that coffee and tea are not merely beverages but catalysts for genuine human connection and storytelling.

Meet KUBUS: Culinary Innovators

Elena and Peter, the creative minds behind KUBUS, merge innovative culinary techniques with traditional practices to create dishes that are both comforting and exhilarating. With backgrounds that span from the corporate world to professional sports, their diverse experiences have shaped their approach to culinary artistry. They have honed their skills in esteemed culinary settings, including the Michelin-starred Taubenkobel in Burgenland, Restaurant Jordnær in Copenhagen, and the luxurious Steirerhof wellness hotel.

Peter, a former professional snowboarder, and Elena, an entrepreneur, are now rooted in Vienna's gastronomic scene, with Elena currently working at RBar and Peter at Espresso Buffet. This duo’s background showcases the synergy between diverse professions and culinary excellence, reinforcing their vision of redefining Austrian cuisine.

The Brunch Menu Highlights

The guests of the Brunch Club are treated to an exquisite menu, featuring a selection of Julius Meinl coffees prepared through various brewing methods like espresso machines, Bialetti, AeroPress, and Chemex. Each dish is thoughtfully paired with Julius Meinl’s coffees, enhancing the flavors and elevating the dining experience. Some of the standout menu items included:

• - Buchteln with Vanilla Sauce: These fluffy pastries were delicately enhanced with Julius Meinl Bio Rooibos Wintery Days tea.
• - Flambéed Palatschinken: Traditional Austrian pancakes topped with a luscious caramel sauce infused with Julius Meinl Premium Espresso.
• - Tafelspitz: A classic boiled beef dish gently poached in Julius Meinl Bio Treasure of Asia and served with apple-horseradish.
• - Tea-Pickled Eggs: Infused with Julius Meinl Bio Assam Gold Tea and seasoned with Sencha green tea salt.
• - Baked Pumpkin: Glazed with Julius Meinl Premium Crema coffee grounds and coffee oil for a unique twist.
• - Coffee Dumplings: Served with Julius Meinl Premium Crema sauce and sauerkraut, exemplifying the intersection of savory and sweet flavors.

The Rise of Brunch Clubs

Supper and brunch clubs have surged in popularity since the pandemic, as diners seek intimate and unique culinary experiences that go beyond conventional restaurants. These gatherings, often hosted in private or unexpected venues, cultivate a sense of community and connection that traditional dining spaces cannot.

Andreea Postolache, the Global Marketing and Sales Director for Julius Meinl Coffee Group, emphasizes the evolving coffee culture: “There is a fascinating dialogue between home-created dishes and innovations happening in cafés and restaurants. We are witnessing a trend where people are reinventing high-end gastronomy within their homes, especially evident in coffee culture.