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Owners
Thomas Hahn and Gerald Röhrling
Thomas Hahn and Gerald Röhrling opened Labstelle in 2013 with a clear idea: a restaurant in the first district can cook regionally, buy fairly and still stay relaxed. Both are present in the house to this day.
People · Labstelle Vienna · since 2013
We, the people of Labstelle. Everyone knows each other.
Gerald and Thomas founded Labstelle in 2013. Today kitchen, service, bar and office work as one well-rehearsed team. Whoever works here knows the produce, the guests and their colleagues – and shares the same ambition: cook well and host attentively, without fuss.
Hosts
Two founders and one contact for events.
Event organisation
Christina Pritz
Christina Pritz plans events from the first enquiry to the final invoice. She is the voice on the phone and the address for everything around your evening – and usually has a proposal in your inbox by the next working day.
Kitchen
Craft and care in every dish.
Many in the kitchen team have been part of Labstelle for a long time. Whatever makes sense is made in-house: smoked, cured, baked or pickled, with traditional methods and new ideas. That is what the two toques stand for.
Head chef
Matthias Hausburg
Matthias Hausburg is in charge of the kitchen and of a menu that follows what is growing and available right now.
Sous-chef
Theo Gkountis
Theo Gkountis works closely with Matthias Hausburg and, together with him, makes sure that a menu for 130 guests is prepared with the same care as a plate for two.
Service and operations
Who looks after your evening.
Head of service
Zeljko Skrbo
Zeljko Skrbo leads the service in the restaurant and the Saal. With experience and calm he makes sure guests are looked after attentively and events run to plan.
Operations manager
Octavian Fatu
Octavian Fatu coordinates kitchen, service and technology. At events he is in the house – and your contact if anything on site departs from the plan.
Our suppliers
They shape our menu.
We know many of our farmers, producers and winemakers personally and have worked with them for years. What they grow and make helps decide what ends up on your plate.
Work with us
A place in the team.
Kitchen, service, bar: we are looking for people who like to work well and want a house where everyone knows each other. Open positions are online; we read every unsolicited application.