Lukas Kapeller

This place describes itself as small, refined, modern, which goes both for the five tasteful guestrooms and the restaurant on the 2nd floor, where a smart modern interior meets with a distinct sense of intimacy. Guests soak up the cosy atmosphere with a personal touch, while in the open kitchen a seven-course set menu is prepared by a team headed up by owners Lukas Kapeller and Michael Schlöglhofer. Dishes such as king oyster mushrooms with celery, tarragon and nut butter or grilled pikeperch with peas, radishes and horseradish steer clear of unnecessary frills and put the focus on regional ingredients. In such a beautiful location on a small hill surrounded by greenery, it is hard to believe you're in the centre of Steyr.

• Seven-course set-menu dining in a small room designed for intimacy, with guests seated close to the open kitchen.
• A combined restaurant and five-room guesthouse on a hill in central Steyr, with a hideaway feel despite the location.
• Limited opening pattern, with service on selected Thursday to Saturday evenings rather than daily trading.

Ingredients that define the kitchen's current Michelin-described repertoire include king oyster mushrooms, celery, tarragon, nut butter, pikeperch, peas, radishes, and horseradish, used to keep the focus on regional produce and clear flavours.

A small, intimate dining room with an open kitchen on the second floor of a five-room guesthouse, serving a modern, seasonal set menu built around regional ingredients. The core format is a seven-course set menu, with dishes that prioritise clean flavours and restraint, for example king oyster mushroom with celery, tarragon and nut butter, or grilled pikeperch with peas, radishes and horseradish. The restaurant opens on limited dates, typically Thursday to Saturday evenings.