Die Forelle
Weissensee, Austria
⭐1 Star
The Experience
From Michelin Guide
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.
Unique Things
From Visitor Experiences
Here are three unique and unconventional aspects of the Michelin-starred restaurant Die Forelle in Weissensee:
1. Integration of Organic Farm and Sustainability Practices
Die Forelle’s cuisine is deeply connected to its own organic farm spanning 90 hectares of forest and meadows, where they raise sheep and pigs and grow vegetables, fruits, and herbs. The restaurant also processes wood offcuts from their forest to fuel a wood chip heating system, uses solar energy, avoids disposable products, and practices composting. This holistic approach to sustainability and self-sufficiency is rare among Michelin-starred restaurants.
2. "BERG.SEE.KÜCHE." Concept Reflecting Local Nature
The set menu titled "BERG.SEE.KÜCHE." (Mountain.Lake.Food) embodies the restaurant’s philosophy of aligning its cuisine with the natural surroundings of Weissensee Nature Park. The dishes feature local herbs, fermented foods from previous seasons, and ingredients sourced through personal relationships with local producers, including mutton from their own farm. This concept emphasizes freshness, locality, and seasonality in a creative and refined way.
3. Emphasis on Austrian Natural and Orange Wines with Expert Sommeliership
The wine list focuses on Austrian wines but also includes natural and orange wines, which are less common in traditional fine dining. The sommelier and hostess Monika Müller passionately presents winemakers and wines from Austria with great attention to detail, enhancing the dining experience with a strong regional identity and an unconventional wine selection.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Die Forelle, Weissensee are:
Mountain brook trout: A key ingredient featured in signature dishes like "rhubarb, mountain brook trout, carrot, yarrow, sunflower seeds." It reflects the restaurant’s connection to the local lake and nature, emphasizing freshness and regionality.
Rhubarb: Used alongside trout and other fresh ingredients, rhubarb adds a tart, seasonal element that complements the delicate fish and highlights the creative, light cuisine style.
Venison: Featured in dishes such as "red cabbage, venison, celery, miso," venison represents the alpine game sourced locally, underscoring the restaurant’s commitment to regional produce and sustainable sourcing.
Herbs from the immediate vicinity: The kitchen flavors dishes with fresh herbs gathered locally, enhancing the natural and organic profile of the cuisine.
Sunflower seeds: Used as a textural and flavor component in dishes like the trout course, sunflower seeds add a nutty note and reflect the use of simple, natural ingredients from the region.
These ingredients are significant because they embody the restaurant’s philosophy of "BERG.SEE.KÜCHE." (Mountain.Lake.Food.), focusing on local, organic, and seasonal produce, often sourced from their own farm and nearby producers. This approach ensures freshness, sustainability, and a deep connection to the Weissensee environment.