#Vienna #Austria #Julius Meinl #KUBUS #Austrian Cuisine

A New Culinary Journey: The Brunch Club by Julius Meinl and KUBUS

In a delightful collaboration with the culinary team of KUBUS, renowned coffee brand Julius Meinl launches an innovative Brunch Club that celebrates contemporary Austrian cuisine through the lens of rich coffee and tea traditions. Held in an intimate setting, this unique gathering allowed a select group of eight guests to enjoy a multi-course menu paired with exquisite beverages, reinforcing the notion that coffee and tea are more than mere drinks—they are central to creating meaningful connections.

The duo behind KUBUS, Elena and Peter, are culinary creatives who blend fresh perspectives with traditional techniques. Elena, who initially ventured into the business world, and Peter, a former professional snowboarder, transitioned into gastronomy, bringing experience from esteemed kitchens across Austria and beyond, including Michelin-starred establishments like Taubenkobel in Burgenland. Currently, they are honing their passions at notable establishments such as RBar in Vienna and Espresso Buffet.

Elena beautifully expressed the philosophy behind their culinary approach, stating, “In Austria, the rituals around coffee are more about time than anything else. We slow down, savor, and connect. This philosophy extends to food; the time spent crafting a dish or preparing coffee—and sharing it with loved ones—holds real value. It’s both a generous act and a creative space. Playing with Austrian favorites in this context excites us.”

Rediscovering Austrian Classics

Guests of the Brunch Club experienced an array of Julius Meinl coffees made using various brewing methods, including espresso machines, Bialetti, AeroPress, and Chemex. Highlighting the inventive menu were:

• - Buchteln served with a vanilla sauce infused with Julius Meinl's Organic Rooibos Wintery Days tea.
• - Flambéed pancakes accompanied by a caramel sauce enriched with Julius Meinl Premium Espresso.
• - Tafelspitz poached delicately in Julius Meinl's Organic Treasure of Asia tea, served with apple horseradish.
• - Tea-infused eggs prepared with Julius Meinl’s Organic Assam Gold Tea and seasoned with Sencha Green Tea salt.
• - Oven-roasted pumpkin glazed with Julius Meinl Premium Crema coffee marc and coffee oil.
• - Coffee Knödel paired with Julius Meinl's Premium Crema juice and sauerkraut.

The rise of brunch clubs reflects a trend towards upscale at-home dining experiences that gained momentum during the pandemic. These gatherings often take place in intimate, unexpected settings where a sense of community flourishes far beyond the traditional restaurant or café environment.

As Andreea Postolache, Global Director of Marketing and Sales at Julius Meinl Coffee Group, stated, “There is a fascinating dialogue between what people create at home and the innovations happening in cafés and restaurants. More than ever, individuals are bringing haute gastronomy into their homes, evident in coffee culture. It is a thrilling moment to rethink how we utilize coffee and tea as pairings and ingredients, and the Brunch Club was just the right platform for that. Ultimately, coffee and tea are synonymous with connection, regardless of where they are enjoyed.”

Julius Meinl, a global ambassador for the Viennese coffee culture, continues to explore new ways to reinterpret culinary rituals of taste and togetherness. The Brunch Club was developed in partnership with Jung von Matt DONAU and produced by Bagage, further solidifying its innovative approach.

Founded in 1862, Julius Meinl is one of the oldest coffee roasting companies worldwide and a cherished symbol of Viennese cafes. The family's commitment to quality has been a hallmark for five generations, and with over 160 years of experience in sourcing, blending, and roasting, Julius Meinl coffee and tea are now served in more than 50,000 hotels, cafés, and restaurants across 70 countries, along with an increasing number of retail outlets.