Marcus Volsa

Marcus Volsa combines different perspectives: technical, military and academic training as well as numerous professional positions before he finally found his full-time job behind the bar. There he found a place where precision, creativity, intellect and collaboration combine in a natural way.

This versatility shapes his understanding of the craft behind the bar. The focus is not just on mixing recipes, but on structural thinking about drinks - balance, function, context and origin.

As bar manager at Belétage, awarded Falstaff "Reopening of the Year 2025", as well as placements at World Class Austria (Top 3), DOJO House of Suntory (2nd place) and the 1000things Community Award, he was also able to demonstrate this attitude in a competition context.

His style is characterized by purism and naturalism: his own macerates, amari and herbal liqueurs, foraging and a terroir-related approach form the basis of his work. The question is always why a drink works - not just how it tastes.