Geschwister Rauch - Restaurant

In the quiet village of Trautmannsdorf, overlooking Bad Gleichenberg, Richard Rauch and his sister Sonja have established themselves as pillars of the Austrian gastronomy scene. The chef-patron draws on local and international influences, showcasing his creativity with dishes such as sweet and sour stuffed peppers with octopus, physalis and cucumber, or Hütter free-range chicken (meat and egg) – served in the form of two tasting menus. The ingredients used are second to none, and the restaurant's own pig farm is a key supplier. There is also a shop on site, where you can purchase high-quality food items to take home. The terrace, shaded by grapevines, is a lovely spot in summer. The charming service team is on hand to cater to your every need, including when it comes to choosing the right wine. In addition to the fine dining restaurant, the siblings also open the Wirtshaus at lunchtime. Comfortable accommodation is available at the adjacent Villa Rosa (1913), where they also organise cookery classes.

A Dual Concept Dining Experience

• During the day, Geschwister Rauch operates as a traditional Wirtshaus, offering a casual dining atmosphere, while transforming into a Michelin-starred gourmet restaurant in the evening, showcasing the culinary talents of Richard Rauch.

A Family Legacy of Culinary Excellence

• The restaurant is run by siblings Sonja and Richard Rauch, who have deep roots in the region, having been connected to Trautmannsdorf for over 120 years, which influences their approach to food and hospitality.

Culinary Education and Community Engagement

• Richard Rauch not only excels in the kitchen but also shares his passion for cooking through a cooking school, where he teaches and reveals culinary secrets, further enriching the local culinary community.

Signature Ingredients

• Dry-aged Schweinskotelett: This pork chop is aged to enhance its flavor and tenderness, showcasing the restaurant's dedication to high-quality meats sourced from local farms.
• Bries vom Kalb: A delicacy that highlights the chef's skill in preparing offal, served with seasonal vegetables like Schlangenbohnen and flavored with fresh herbs such as Estragon.
• Gefüllte Paprika: A creative dish featuring peppers stuffed with octopus and Physalis, reflecting the restaurant's innovative approach to traditional recipes.
• Wild: The restaurant emphasizes the use of regional game, which is prepared with care and showcases the rich flavors of the local environment.
• Regional produce: Ingredients are sourced from local farmers, ensuring freshness and supporting the community, which is a core value of the restaurant's philosophy.