Lukas Kapeller
Steyr, Austria
⭐1 Star
The Experience
From Michelin Guide
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.
Unique Things
From Visitor Experiences
Artist's Studio Ambiance with Greenery from the Ceiling: The restaurant is designed like an artist's studio, decorated entirely in elegant black with smoked, oiled oak flooring, olive-green chairs, and notably, green plants growing from the ceiling, creating a unique visual contrast and atmosphere.
Open Kitchen Seating for Maximum 20 Guests: Up to 20 guests can be seated around the open kitchen, allowing diners an intimate and immersive experience watching the chefs prepare an 8-course menu focused on regional products with occasional Mediterranean influences.
Combination of Minimalist Guestrooms and Rooftop Living Retreats: The establishment includes three small rooms and two studio flats in a 350 m² rooftop area, designed as fine, minimalist, modern living retreats in shades of green, turquoise, and blue, complementing the restaurant experience.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Lukas Kapeller in Steyr include:
King oyster mushrooms: Featured in a signature dish combined with celery, tarragon, and nut butter. These mushrooms are valued for their meaty texture and umami flavor, serving as a centerpiece that highlights regional produce with refined simplicity.
Celery: Used alongside king oyster mushrooms to add freshness and a subtle vegetal note, balancing the richness of nut butter in the dish.
Tarragon: An aromatic herb that imparts a distinctive anise-like flavor, enhancing the complexity of the mushroom dish.
Nut butter: Adds creaminess and depth, complementing the earthiness of mushrooms and herbs.
Grilled pikeperch: Another key ingredient in a signature dish, served with peas, radishes, and horseradish. The pikeperch is prepared simply to emphasize its delicate flavor, while the accompaniments add freshness, peppery bite, and a hint of heat.
Peas, radishes, and horseradish: These ingredients provide texture and contrast, supporting the fish with bright, crisp, and spicy elements.
These ingredients reflect the restaurant's philosophy of focusing on regional, high-quality produce prepared without unnecessary frills, showcasing the natural flavors in a modern and intimate setting.