KrÀuterreich by Vitus Winkler
Sankt Veit im Pongau, Austria
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â2 Stars
The Experience
From Michelin Guide
Avant-garde Alpine would be a good label for Vitus Winkler's cuisine, which is creative, firmly rooted in the local region and always very flavourful despite its complexity. The owner expresses his strong connection to his homeland and his love for nature and the mountains in his surprise menu, featuring plenty of herbs, berries, roots etc, as seen in dishes like the Pinzgau Angus beef with parsley root, black currant and larch. An intriguing touch: The menu is structured as a hike through the different altitude zones â from the village, through fields, river & lake, forest & meadow, up to the tree line, and to the alpine pasture, culminating at the summit. This fine dining restaurant is housed in Hotel Sonnhof, which dates back to 1928 â both are run by Vitus and Eva-Maria Winkler, who represent the fourth generation of their family to be at the helm. You sit in a clearly modern designed ambience and are cared for friendly and attentively. If you want something really exclusive, book at the âkitchen tableâ - here up to 14 people can be seated directly in the kitchen.
Unique Things
From Visitor Experiences
Unique / Unconventional Aspects of KrÀuterreich by Vitus Winkler
1. Herb-Centric Alpine Cuisine with Foraged Ingredients
KrĂ€uterreichâs cuisine is described as "Avant-garde Alpine," with a strong focus on herbs, many of which are foraged from the surrounding mountains and meadows or grown in the restaurantâs own garden. Vitus Winkler collects up to 30 enigmatic alpine herbs daily, which are used to create dishes that reflect the natural Alpine environment. This herb-driven approach not only enhances flavor but also incorporates the nutritional and healing properties of wild herbs, offering a unique culinary experience deeply connected to nature.
2. Strict Regional Sourcing and Sustainability
All ingredients at KrĂ€uterreich are sourced within a 50 km radius, including fish from nearby farms and local Tauern lamb and pork. The restaurant emphasizes using the entirety of its ingredients and operates on electricity from renewable energy sources. This commitment to sustainability and regionality is integral to the restaurantâs philosophy, making it a model for environmentally conscious fine dining.
3. Creative Surprise Menu Inspired by Alpine Landscape
Guests at KrĂ€uterreich can choose a surprise menu of five to seven courses, where the chefâs inspiration and the rhythm of nature dictate the dishes. The menu features imaginative presentations, such as crackers shaped like jagged mountain peaks, and dish names like "Morgentau" (morning dew) and "Alpenbrand" (alpine brandy). This playful and poetic approach to menu design creates a memorable and immersive dining experience that celebrates the Alpine landscape in both flavor and form.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant KrÀuterreich by Vitus Winkler in Sankt Veit im Pongau are:
Wild herbs: Vitus Winkler personally collects fresh wild herbs at dawn, which are central to his cuisine. These herbs have superior nutritional values compared to cultivated vegetables and bring unique aromas, healing powers, and elemental wildness to his dishes. They are used to create healthy, nature-rhythm-aligned dishes that define the restaurant's herbal paradise concept.
Regional wild game: Sourced from the surrounding Pongau hunting grounds, wild game is a key protein ingredient that reflects the local terroir and hunting traditions, contributing robust flavors to the menu.
Local vegetables and alpine herbs: These are carefully selected from local producers and farmers, emphasizing the freshness and regional identity of the cuisine. Alpine herbs in particular are used to infuse dishes with distinctive mountain flavors.
Moss and river stones (conceptual ingredients): Used creatively to evoke natural landscapes and textures on the plate, these elements highlight the chefâs artistic approach to alpine cuisine, connecting diners to the environment.
Herbal syrups and infusions: Ingredients like lemon balm, verbena, and mint are used in homemade herb syrups and refreshing beverages, complementing the food with herbal finesse and enhancing the overall sensory experience.
These ingredients are not only chosen for their flavors but also for their connection to nature, health benefits, and the alpine regionâs identity. Vitus Winklerâs signature dishes often showcase wild herbs combined with local meats or vegetables, creating a harmonious balance of precise flavors and robust components that celebrate the "Herbal Kingdom" concept.