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A small-town Austrian restaurant where the kitchen earns a Michelin Bib Gourmand turning out the kind of menu that makes a case for regional cooking: fried chicken with pumpkin seed oil mayonnaise, creamy veal offal stew, quark dumplings with apricots. Everything is seasonal and largely organic, and the contemporary-Alpine dining room is the opposite of fussy. Evening grills add cuts of meat to the mix for those who arrive hungry from the mountains.
The awards strongest first
- Michelin Guide Bib Gourmand
One number, weighted & current 74
How we scoreThe dishes from the writeups
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Kalbsrahmbeuscherl
“from organic Kalbsrahmbeuscherl (creamy veal offal stew with Serviettenknödel (bread dumplings)”
Michelin Guide -
Backhenderl
“to "Our legendary Backhenderl (fried chicken), potato and lamb's lettuce salad, pumpkin seed oil mayonnaise"”
Michelin Guide -
Topfenknödel
“to Topfenknödel (quark dumplings), apricots, vanilla ice cream and a sweetened breadcrumb topping”
Michelin Guide -
Organic beef fillet
“eg organic beef fillet from a seven-year-old cow”
Michelin Guide
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