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Restaurant am Hochfuchs
Austrian German
Perched high enough to look out over the Flachgau, this Austrian restaurant blends clean lines and warm wood into a room that feels both contemporary and rooted in the countryside. The kitchen runs the same way, moving between breaded fried chicken with cucumber salad and lingonberries and more ambitious plates without losing its footing. Sunday roast, oven-fresh pork with bread dumplings, draws a crowd on its own. The wine list sticks to Austrian labels throughout.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Backhendl
“which ranges from Backhendl (breaded fried chicken) with potato and cucumber salad and lingonberries to sheatfish fillet with lardo, chamomile butter broth, blini and wild broccoli”
Michelin Guide -
Sheatfish fillet
“to sheatfish fillet with lardo, chamomile butter broth, blini and wild broccoli”
Michelin Guide -
Sunday roast
“And on Sundays and public holidays diners can tuck into Sunday roast – oven-fresh roast pork with bread dumplings and cabbage salad.”
Michelin Guide
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