{"id":5538,"date":"2023-08-28T11:54:52","date_gmt":"2023-08-28T09:54:52","guid":{"rendered":"https:\/\/deval.web4.casc-hosting.at\/press\/"},"modified":"2024-04-27T18:59:43","modified_gmt":"2024-04-27T16:59:43","slug":"press","status":"publish","type":"page","link":"https:\/\/devalrestaurant.at\/en\/press\/","title":{"rendered":"Press"},"content":{"rendered":"\t\t
\n\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Press<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

TRAVEL WHISPER<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

“From the very first second we felt very comfortable at DEVAL…The evening slowed us down from our daily routine, allowing us to intensely engage with Chef Daan de Val’s curated 6-course menu. Evelyn and Daan have created a place in the heart of Vienna where they bring inspiring dishes to life. “<\/p>\n

See Travel Whisper<\/a><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Gault Millau Austria<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

“”We only serve food and drinks – right down to the spirits – from Austria … with the exception of me,” Daan de Val told us as he invited us to a Wachau “cognac” to round off a successful evening. The Dutchman runs the tasteful, small, two-level restaurant not far from Parliament and City Hall with his partner Evelyn Schranz, who takes the best care of the guests and the wine. A 6-course menu is offered, but also a commendable vegetarian option – both were convincing. As highlights, we would like to highlight the dialogue between salmon trout and apple with hazelnut and ginger and the mangalitsa belly braised above ground with leeks, pumpkin and chorizo. Likewise, the mushroom variation with cucumber, autumn truffle and burgundy (the dish of the evening!) and goat cheese with zucchini, chili and melon were especially fun for the vegetarians among us. All prepared with great effort, most of which you know how to translate into a great taste experience.”<\/p>\n

See Gault&Millau Guide<\/a> 2023<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

A-List: Best of Austria<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

“Daan de Val is a native Dutchman, but still knows his way around downtown Vienna<\/a> pretty well. Among other things, he has already cooked for the Canadian Embassy on the Laurenzerberg and worked as head chef in M\u00f6rwald’s Kochamt at Palais Ferstel. Now, together with his fianc\u00e9e Evelyn Schranz, he has set up his own business in the Rathausgr\u00e4tzel in the first district. In their restaurant DEVAL just behind the Parliament, the two focus on fine dining exclusively from local organic ingredients.”<\/p>\n

See: https:\/\/www.a-list.at\/oesterreich\/l\/4651<\/a><\/p>\n

See TOP 10 GOURMET RESTAURANTS IN VIENNA: <\/p>\n

https:\/\/www.a-list.at\/wien\/editors-choice\/l\/gourmet-restaurants-foodie-hotspots-fine-dining.html<\/a><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

KURIER - Florian Holzer's restaurant test<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

“This small restaurant brings great enrichment: only seasonal food is cooked here.”<\/p>\n

“In any case, no one has cooked so classically on the one hand and creatively on the other for a long time; this tiny restaurant is an absolute asset.”<\/p>\n

See: https:\/\/kurier.at\/freizeit\/salz-und-pfeffer\/florian-holzers-restauranttest-deval\/400347181<\/a><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

profil - eatdrink: The fermenting Dutchman<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

“A distinctive cuisine, equipped with a great deal of savvy and flair. I’m pulling out the Critic’s Pick label today.”<\/p>\n

“The Little Mermaid” finally comes back to honor the tench, this fine underrated carp-like, accompanied by homemade sambal powder from Viennese chilies, marinated cucumbers, pork crust crumble and a sauvignon blanc jus, is currently probably one of the most interesting fish dishes in Viennese gastronomy. Smoky, melty and buttery-tender, the ash-aged baked beef from Wagyu raised here comes with potato espuma, various onion textures and kimchi.”<\/p>\n

See: https:\/\/www.profil.at\/shortlist\/gesellschaft\/eatdrink-deval-hollaender-10656512<\/a><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

gastronews.wien - Restaurant review: DEVAL<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

“Thanks to his flourishing imagination and his firm belief in Austrian products, Daan de Val manages to create magic on the plate.”<\/p>\n

See: https:\/\/www.a-list.at\/oesterreich\/l\/4651<\/a><\/p>\n

See also Daan de Val in interview: https:\/\/gastronews.wien\/2019\/02\/autodidakt-macht-gourmet-kueche-daan-de-val-im-interview\/<\/a><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Press showcase - Test meal at Deval: A Dutchman and his fairy tale menu<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

“The red wine mayonnaise to go with homemade bread doesn’t use any oil, and is made of slightly dehydrated yolk and red wine: delicious.”<\/p>\n

See: https:\/\/diepresse.com\/home\/schaufenster\/gourmet\/lokalkritik\/5575634\/Testessen-im-Deval_Ein-Hollaender-und-sein-Maerchenmenue<\/a><\/p>\n

http:\/\/www.prost-magazin.at\/index.php?Itemid=184&catid=75:gastronomie&id=7875:gault-millau-2020-neu-mit-5-x-5-hauben&option=com_content&view=article<\/a><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Please direct press inquiries to our Managing Director, Ms. Evelyn Schranz, by e-mail at office@devalrestaurant.at.<\/a><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Press TRAVEL WHISPER “From the very first second we felt very comfortable at DEVAL…The evening slowed us down from our daily routine, allowing us to intensely engage with Chef Daan de Val’s curated 6-course menu. Evelyn and Daan have created a place in the heart of Vienna where they bring inspiring dishes to life. “ […]<\/p>\n","protected":false},"author":5,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"class_list":["post-5538","page","type-page","status-publish","hentry"],"blocksy_meta":[],"_links":{"self":[{"href":"https:\/\/devalrestaurant.at\/en\/wp-json\/wp\/v2\/pages\/5538","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/devalrestaurant.at\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/devalrestaurant.at\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/devalrestaurant.at\/en\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/devalrestaurant.at\/en\/wp-json\/wp\/v2\/comments?post=5538"}],"version-history":[{"count":5,"href":"https:\/\/devalrestaurant.at\/en\/wp-json\/wp\/v2\/pages\/5538\/revisions"}],"predecessor-version":[{"id":8063,"href":"https:\/\/devalrestaurant.at\/en\/wp-json\/wp\/v2\/pages\/5538\/revisions\/8063"}],"wp:attachment":[{"href":"https:\/\/devalrestaurant.at\/en\/wp-json\/wp\/v2\/media?parent=5538"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}