Christian's Restaurant - Gasthof Grainer

The Grainer family has been running this stately historical inn since the 16C, and today it is Christian F. Grainer and his wife Christiane who form a real dream team at the helm! He is responsible for the exquisite and classically French cuisine, which also allows itself excursions into more modern trends; she is your dedicated hostess and sommelier. Their appealing surprise menu is stripped down to the essentials, better to maintain its focus on the premium ingredients. The intimate atmosphere in this cosy and elegant restaurant is largely down to the welcoming lady of the house, who is on hand to provide charming and accomplished service. She also has plenty of excellent wine recommendations at the ready – there are more than 1 000 different labels (including rarities and large bottles) stored in the old vaulted wine cellar.

Michelin-Star since 1999

• Christian's Restaurant - Gasthof Grainer has maintained a Michelin star since 1999, signaling a long-standing standard of excellence.

Monthly Uncooked Weißwürste

• Once a month, the restaurant serves 'ungebrühten Weißwürste', a distinctive (not traditionally cooked) preparation that stands out in a fine-dining setting.

A Historic Genussanwesen Blending Tradition and Modern Gastronomy

• The venue markets itself as a 'Genussanwesen mit Geschichte', blending Alpine tradition with modern gastronomy in a historic estate setting, guided by a philosophy that cooking is a gift fueled by love and passion.

Signature Ingredients

• Simmental beef fillet: The centerpiece of Christian's signature beef dish, showcasing premium Simmental beef as the main protein paired with stuffed morels, a red wine sauce, and a velvety celeriac purée; reflects the restaurant's dedication to classical French technique and superior meat quality.
• Morel mushrooms: Central to the dish as stuffed morels, offering earthy depth and a seasonal, luxurious mushroom note that elevates the beef presentation.
• Gillardeau oysters: Featured in a spicy tom yum soup accompanying the beef ensemble, lending briny brightness and a high-end shellfish element that underscores the restaurant's emphasis on top-tier ingredients.
• Celeriac purée: A creamy, refined purée that complements the beef, mushrooms, and oysters, balancing richness with clean, earthy tones.
• Red wine sauce: A robust, classic accompaniment that ties together the beef, purée, and mushrooms, highlighting the classical French cooking tradition at the heart of the menu.