With quark
Liptauer & rye
Small slices of rye bread with seasoned quark spread, radish and chives.
Reception · aperitif · networkingFinger food catering.
Finger food catering.
Small portions, well planned.
Rye bread with Liptauer spread, filled small rolls and vegetable tartlets bring familiar Austrian flavours to a reception. The selection can accompany a welcome drink, exhibition opening or meeting; quantities and portion sizes depend on the duration and other food being served.
Our ideas
for your occasion.
Canapés and small rolls are practical for a standing reception. Salad bowls need cutlery and places to set them down. Fillings, ingredients and separation of dishes are agreed before the event.
With cheese
Small rolls & cheese
Small Austrian bread rolls filled with cheese, cucumber and fresh herbs, sized to suit the reception.
Vegetarian idea
Vegetable tartlets
Small savoury tartlets with seasonal vegetables and herbs. The filling is selected for your event date.
Plant-based idea
Potato & cucumber
Potato-cucumber salad with mustard dressing and chives in a small bowl, served with cutlery.
SUITED TO THE FORMAT
A reception can become a meal.
If guests stay for dinner, add substantial warm portions to cold canapés. Mini bowls need forks and resting surfaces; bite-sized pieces do not. Choose around the evening you want to host.
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GOOD TO KNOWYour questions.
Your questions.
Clear answers.
The essentials for planning your catering.
All questions & answersWhich canapés are easy to eat while standing?
Choose stable small portions that need no knife and can be picked up with one hand. Moist fillings, crumbly bases and long skewers need a suitable presentation. A bowl is better treated as a small dish requiring cutlery.
How does aperitif finger food differ from a finger-food dinner?
Aperitif bites accompany the first drink before a meal follows. A finger-food dinner needs more substance, coordinated rounds and a finish. Plan piece counts together with portion size.