{"id":7729,"date":"2026-04-28T09:53:47","date_gmt":"2026-04-28T07:53:47","guid":{"rendered":"https:\/\/herbeusgreens.com\/?p=7729"},"modified":"2026-04-28T11:47:24","modified_gmt":"2026-04-28T09:47:24","slug":"walter-triebl","status":"publish","type":"post","link":"https:\/\/herbeusgreens.com\/en\/walter-triebl\/","title":{"rendered":"Walter Triebl"},"content":{"rendered":"\t\t
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Chef of the Month<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Walter Triebl<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\tLieperts | Leutschach, Austria | lieperts.at<\/a><\/span>\t\t\t\t<\/div>\n\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
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Lieperts<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Perfection in the rhythm of Styria<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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A portrait of an establishment that doesn’t ask what the current trend is \u2013 but what is currently growing.<\/p>

In the south of Austria, where the vineyards whisper to the sun and autumn tastes of gold, lies Lieperts.<\/strong> A house that does not reject modernity, but reimagines it: in harmony with the surroundings, with the season, with the people who work here \u2013 and those who eat here.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Manuel Liepert: Host, innovator, Styrian with conviction<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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He is not a loud person. But he is a person with a clear voice. Manuel Liepert<\/strong> never simply committed himself to fine dining, but to an idea of cuisine that is simultaneously refined and accessible. His dishes are not there to shine on the menu, but to linger on the palate.

Liepert avoids artificial additives, pomp, and pathos. Instead, he focuses on precision, freshness, and texture. And on ingredients that speak with the region \u2013 not against it.

“I use the greens to give my dishes a crisp freshness and to round off the final flavor. It is fantastic that the greens come from Austria and do not require long transport routes, which only limit the quality anyway.”<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Char I Beetroot I Red Veined Sorrel<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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by Manuel Liepert<\/h3>\t\t\t\t<\/div>\n\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
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The stage begins at the soil<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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At Lieperts, it is about more than just cooking. It is about cycles. About respectful agriculture, short distances, and honest processes. The greens from Herbeus are part of this self-image. They do not come from Holland or by plane, but from vertical farming facilities in Austria<\/strong> \u2013 without compromises in freshness or sustainability. <\/p>

They fit the concept. Because they are not an extra. They are a clear statement. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Culinary art as an invitation, not a production<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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A visit to Lieperts is like an evening with friends who simply cook much better than you do. There is beef tartare with smoked oil and fermented celery. Or pike-perch with creamed herbs, poached egg yolk, and sorrel. There is a candy bar at the end. And a smile that remains. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Because the stage of perfection<\/strong> aims to showcase exactly these kinds of places. Not the loud ones, not the decorated ones, but the authentic ones. Because perfection does not just mean being Instagrammable. It means being uncompromising. In standards, in the product, and in how we treat one each other.
And because Manuel Liepert lives this \u2013 quite naturally. <\/p>\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\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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An diesem Punkt ber\u00fchrt sich seine Arbeit mit Herbeus Greens. Die Greens erscheinen auf seinen Tellern nicht als Deko, nicht als gr\u00fcner Schlusspunkt, den man aus Gewohnheit setzt. Sie sind ein Eingriff. Ein Blatt, das Frische verl\u00e4ngert. Eine junge Triebspitze, die einem Gericht Richtung gibt, bevor es sich verliert. In einer K\u00fcche, die so stark \u00fcber Stimmigkeit funktioniert, ist genau diese Pr\u00e4zision entscheidend.<\/p>

Herbeus bringt dabei keine romantische Naturidee auf den Teller. Sondern Genauigkeit. Frische als Struktur, nicht als Symbol. Ein Moment, der fokussiert, statt zu erkl\u00e4ren.<\/p>

Am Ende bleibt kein spektakul\u00e4res Einzelgericht im Ged\u00e4chtnis, sondern etwas Ruhigeres: das Gef\u00fchl, dass hier sehr bewusst gearbeitet wird. Dass jede Entscheidung getroffen wurde \u2013 nicht aus Routine, sondern aus \u00dcberzeugung. Man verl\u00e4sst das Lilli Fine Dining nicht mit dem Hunger nach mehr, sondern mit dem Eindruck, dass es genau richtig war.<\/p>

Ein Stern \u00fcber Fehring. Verdient. Ruhig. Ohne gro\u00dfe Geste.<\/p>

Genau deshalb steht Walter Triebl diesen Monat auf der B\u00fchne der Perfektion.<\/p>\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

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Gallery of Perfection.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Pictures and videos of the best
dishes with Herbeus products.<\/h3>\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
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