The story
Leo Doci directs the kitchen at Bevanda in Gloggnitz alongside sous chef Alida Doci and maitre Roland Vermes. Their workflow prioritizes ingredient integrity over heavy manipulation. Pizza dough bakes fresh daily while beef rests in a salt aging chamber before reaching the lava stone grill. This steady rhythm defines their approach to modern Italian cooking.
The Gault&Millau judges highlighted the spaghetti aglio e olio for balancing chili warmth with refined olive oil notes. Seafood dishes follow the same measured style, such as the branzino confit in orange oil resting on cauliflower cream, or the grilled turbot accompanied by chard potatoes. A rib eye from local Simmental cattle finishes with Croatian olive oil and Ston sea salt. These preparations ground the restaurant’s reputation in contemporary Italian cuisine.
Clever color accents and clean architectural lines create an interior that feels polished yet inviting. Staff navigate the floor with quiet efficiency while guests settle into conversations that stretch well past the main course. The attached Vinothek provides a quieter corner for wine focused gatherings. The overall setup encourages unhurried meals without sacrificing structure.
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In the heart of Gloggnitz, Bevanda invites you to indulge with its Mediterranean flair. The stylish interior, characterized by clever color tones and elegant simplicity, creates a warm atmosphere. Alongside pizzas, pasta, fish dishes, and seafood, the tender rib-eye steak from Simmental cattle also impresses with its intense flavor. The spaghetti aglio e olio delights with its balance between spice and a fine olive oil note. To finish, a golden-brown cannolo filled with light, creamy mascarpone mousse is a delightful treat. Thanks to attentive service and a solid wine selection, the visit becomes an experience. Address: Hauptstraße 11, 2640 Gloggnitz, Austria Contact: 02662 43 528 | info@bevanda.restaurant | https://www.bevanda.restaurant/ Opening Hours: Tue 17:00–22:00, Wed–Sun 11:00–22:00 Team: Leo Doci (Chef), Alida Doci (Sous Chef), Roland Vermes (Maitre d')
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