What we stand for
The focus of our work is the product, honest, natural, and as regional and seasonal as possible.
A key part of our work is preserving ingredients. We ferment, pickle, and preserve flavors beyond the season. Many herbs come directly from our own herb garden and find their way onto the plate fresh or in processed form. We also take a unique approach to non-alcoholic beverages, producing our own healthy drinks that naturally support the body through live microorganisms.
Our authenticity runs through everything we do, from the food we process and the wines we carefully select, to the people who shape our establishment. Each one special in their own way.
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Ben Glowacz
Ben is originally from Garmisch-Partenkirchen and completed his apprenticeship at the renowned Ikarus restaurant in Hangar 7. He's young, full of motivation and creativity, and brings a sense of lightness to our kitchen. He has learned from the best and through the restaurant´s unique guest chef concept, gained many impressions that have shaped him.
Philipp Oberhammer
Philipp is from Innsbruck and lives up to his name. Following a traditional career path, he eventually found his way to us at Onriq, where he is now putting the finishing touches to his work and enriching our team with his Tyrolean charm.