Paula

Sebastian Leutgeb and Miriam Grädler form the dedicated team behind this trendy yet cosy little restaurant housed in the Hotel and Wirtshaus Weisser Bär, right on the market square. The young chef successfully marries Austrian and French influences in his creative cuisine, which comes in the format of a five- or eight-course set menu, featuring dishes such as trout in a tomato sauce, or pigeon with cherry and macadamia. Meanwhile, Miriam Grädler is your friendly and competent maître d' and sommelier. The name of the restaurant is a tribute to the chef's grandmother, Paula. Tip: In the summer season, on Wednesdays and Saturdays, local musicians put on a small concert in the village. It is well worth experiencing – and you can also see and hear everything from the comfort of the restaurant.

• Five- or Eight-Course Set Menu Only
  The restaurant offers exclusively set menus, with no à la carte options, featuring either five or eight courses.
• Austrian-French Fusion with Regional and Imported Ingredients
  The cuisine is a creative blend of Austrian and French influences, utilizing both regional products and select imported ingredients such as duck.
• Intimate 14-Seat Dining Room
  The indoor dining space is notably small, seating only 14 guests at a time, creating an exclusive and intimate atmosphere.

Signature Ingredients

• Duck liver (Entenleber): A cornerstone of Paula's haute-cuisine approach, highlighted in the restaurant’s ingredient palette by critics as part of the range from Entenleber to Safran, indicating its prominence in the menu's refined, Austrian-French influence.
• Saffron (Safran): A distinguished, luxurious element in Paula’s dishes, explicitly noted by critics as part of the signature ingredient set that defines the restaurant’s elevated tasting experiences.
• Seasonal, regional ingredients: Paula emphasizes fresh, seasonal, and regional produce as the backbone of its menus, with the Wirtshaus and Paula offering modern reinterpretations of classic dishes built around these ingredients.