Die Forelle

Nothing could make more sense here in the picturesque Weissensee Nature Park than to align the kitchen philosophy with the natural surroundings – the name of the set menu BERG.SEE.KÜCHE. (MOUNTAIN.LAKE.FOOD.) doesn't give away too much. In six courses – plus extras – patron Hannes Müller brings his own signature to creations such as rhubarb, mountain brook trout, carrot, yarrow, sunflower seeds or red cabbage, venison, celery, miso. Light, fresh dishes, flavoured with herbs from the immediate vicinity or fermented foods from the previous season. When it comes to the quality of the ingredients, the restaurant relies on personal links with producers, eg sourcing Krainer Steinschaf mutton from the family's own farm – Zöhrer-Bauernhof. The wine list is centred on Austria, but also includes natural and orange wines. Cordial hostess and sommelier Monika Müller's commitment is palpable. The view from the modern restaurant across the meadows to the lake is fantastic. Stylish and elegant accommodation is available in the hotel of the same name.

What stands out

• BERG.SEE.KÜCHE as a working philosophy: Regional sourcing, season-led cooking, and a deliberate refusal of international luxury ingredients in favour of local produce.
• Nose-to-tail and low-waste technique: Whole-animal and whole-vegetable use, plus ‘rescued kitchen’ thinking for smart reuse.
• Preservation as flavour, not nostalgia: Fermenting, drying, bottling and pickling are used to build depth, and to carry the short season forward.
• Reduction as style: The cooking aims for fewer, clearer signals, region, product, flavour.

Signature Ingredients

• Dry-aged trout: A house signature that keeps returning in different seasonal forms.
• Pike-perch (Zander): A frequent fish choice, often handled in clear, restrained broths.
• Local herbs and wild notes: Alpine aromatics used to sharpen fish and vegetable courses.
• Fermented, preserved produce: Techniques like fermenting, drying and pickling extend the short mountain season onto the plate.
• Regional meats: Beef and lamb appear as optional mains alongside the lake and brook fish.

Degustation menu

• BERG.SEE. Degustationsmenü (multi-course): €170 per person
• Drinks not included
• No à la carte