Belvedere Fundraising Dinner

Around 700 guests from the worlds of art, culture, and science celebrated 300 years of the Belvedere and were treated to a vegan gala dinner by our Executive Chef Bernie Rieder and the DoN catering team.
Creations such as vegan “lax,” baba ganoush, and tabbouleh, as well as mushroom goulash à la bourguignonne with pumpkin dumplings and quiche Lorraine for the main course, delighted the guests. A dessert buffet featuring three types of chocolate, pistachio mousse, mango, orange, and coffee crème completed the menu.




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