Of course, a perfect holiday menu also includes dessert. “Don’t skimp on sugar at Christmas!” says Lucas Steindorfer, chef at the Bruder restaurant in Vienna. After training as a chef (at the Viennese company Petz im Gußhaus), he has been responsible for the sweet finale at well-known addresses such as the Viennese star restaurant Tian. He can be just as enthusiastic about the simple classics of his home cuisine (the bowl-shaped yeast cake Kärntner Reindling, apricot dumplings and pancakes) as well as the pavlova with fresh raspberries, which is served as a staff meal that day. In general, he prefers hearty desserts that are not only sweet, but also a little salty or savory.