Does anyone still eat “normally”?
Between food trends, processed convenience products, and ever-evolving diets
A question increasingly arises: what does “normal eating” actually mean today?
Vegetarians, as is widely known, abstain from meat and fish, yet often continue to consume animal-derived products such as milk, eggs, and honey. This topic is echoed in the documentary “You Are What You Eat: A Twin Experiment”, which illustrates how profoundly diet can influence the human body. In a scientific study, identical twins follow different dietary and lifestyle patterns over eight weeks in order to observe the effects on health and physical development.
But who eats what, exactly? The classification of contemporary dietary styles reflects the remarkable diversity of modern food culture:
- Lacto-vegetarians avoid meat and fish, but consume dairy products such as cheese, milk, and yoghurt.
- Ovo-vegetarians exclude meat and fish, but include eggs in their diet.
- Lacto-ovo vegetarians abstain from meat and fish, while consuming both dairy products and eggs.
Yet this is only the beginning. A wide spectrum of additional “connoisseurs of restriction” has emerged:
- Vegans avoid all animal products, including dairy, eggs, and honey, and often extend this philosophy to materials such as leather or wool.
- Flexitarians primarily follow a plant-based diet, while occasionally including meat or fish.
- Pescatarians consume fish and seafood, but avoid other types of meat.
- Fruitarians focus on fruit, nuts, seeds, and other plant-based foods that can be harvested without harming the plant itself.
In addition, a growing number of food intolerances—such as coeliac disease (gluten intolerance), lactose intolerance, and fructose intolerance—must be carefully considered in contemporary cuisine. Ignoring them can lead to significant discomfort or adverse reactions.
And this does not even include the wide range of allergies that further shape today’s dietary landscape. Against this backdrop, one is left to wonder: is anyone still eating “normally”?
A question that, more than ever, is directed at today’s kitchen teams—who have long since made it their standard to accommodate individual preferences and dietary requirements with the utmost precision and care.
FAQs
Does this diversity reflect on the Seefels menu?
Absolutely. Our menu is designed to be inclusive – no one should ever feel left out, regardless of their dietary preferences or special needs. At the same time, we place the utmost importance on provenance, responsible animal husbandry, and proximity and freshness for the majority of our ingredients: Executive Chef Richard Hessl sources 80% of our produce from within a 70-kilometre radius – including fish from Lake Wörthersee, Wagyu beef from the Lavant Valley, bread from the local bakery, and vegetables from neighbouring fields. The result is a menu that unites culinary diversity with responsibility, regionality, and the highest standards of quality.
Which special requests do you encounter most often?
We most frequently receive requests for gluten-free, lactose-free, vegetarian and vegan dishes. For such individual requirements, our kitchen team designs and prepares bespoke menus of its own.
How do you handle special requests?
Provided they can be accommodated within the realm of the possible, our kitchen team fulfils almost all special requests from our Seefels guests.
Where do you personally see the future of dining?
We firmly believe that the future of dining lies in a conscious return to regionality, seasonality, and genuine appreciation. At Seefels, we work closely with local producers and family-run businesses from the region – short distances, personal relationships, and the reassuring knowledge that value remains where it is created: in the land, on the farms, with the families who tend to our produce with passion. For us, indulgence also means responsibility – towards nature and towards the people who care for it. In this way, we bring together tradition, sustainability, and culinary refinement into a cuisine with character.
What is your current "Seefels must-eat" dish?
The Seefels Egg – delicate sturgeon cream, confit egg and KATE & KON Gold Selection caviar, served in an exquisite Fürstenberg porcelain egg by Sieger. A signature classic of our house, artfully presented and unmatched in flavour.
How do you personally eat? Are there vegetarians, vegans, etc. among you?
Our team includes mindful vegetarians, though no vegans. What unites us all is a deep appreciation for seasonality and regionality. And, quite honestly, after a long, demanding day in the kitchen, we do occasionally treat ourselves to a bit of junk food – a small, well-deserved indulgence for our hard work. After all, even pleasure is allowed to be simple and quick now and then.
