RAU nature-based cuisine
Großraming, Austria
⭐1 Star
The Experience
From Michelin Guide
Chef-patron Klemens Gold is forging his own path at this small restaurant in a delightfully secluded location. His inspiration comes from his natural surroundings, which makes for a unique and exciting set menu. For his ‘10 seasons’ concept (ten different set menus per year) he uses the best the market has to offer, forages some items himself in the forest, grows vegetables and herbs in his own garden, ferments and pickles. One example of his absolutely unique brand of cuisine is a dish of crisp, firm, top-quality Bavarian prawns, marinated in home-grown ginger and tangy rapeseed oil, served with home-made, airy, crispy kroepoek made from Austrian rice and a broth brimming with umami flavours that has been made from roasted carcasses, ginger and home-made soy sauce. Drink tip: ‘Combuchont’ from his own tea cellar. In keeping with the nature-based cuisine: clear design using natural materials and colours – large windows offer a view of the greenery outside.
Unique Things
From Visitor Experiences
Here are three unique/unconventional aspects of the Michelin star restaurant RAU Nature-Based Cuisine in Großraming:
1. Nature-Based Cuisine Focused on Origin and Seasonality
Chef Klemens Gold emphasizes not just taste and texture but also the origin, timing, and growing conditions of ingredients. His dishes revolve around seasonal, locally sourced products that reflect a deep connection to nature and sustainability, creating a gastronomic experience full of aroma and complexity.
2. Presentation and Ambiance Inspired by Nature
The dining experience at RAU includes serving some dishes on rough stones, enhancing the natural theme. The ambiance is warm and inviting, resembling a log cabin with wooden ceilings and large windows that connect guests visually to the surrounding Kalkalpen National Park.
3. Diverse and Thoughtful Space Concepts
RAU offers multiple distinct dining areas tailored to different moods and occasions: from a bar and spacious winter garden to a fireside lounge and garden patio. This variety allows guests to choose their preferred atmosphere, making the restaurant versatile for both intimate dinners and larger gatherings.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant RAU nature-based cuisine in Großraming are:
Bavarian prawns: Known for their crisp and firm texture, these prawns are marinated in home-grown ginger and tangy rapeseed oil. They feature prominently in a signature dish that highlights the freshness and quality of the seafood.
Home-grown ginger: Used to marinate the prawns and also incorporated in broths, ginger adds a fresh, spicy aroma that complements the natural flavors of the ingredients.
Tangy rapeseed oil: This local oil is used in marinades and dressings, providing a distinctive tang and richness that enhances the dishes while reflecting the regional produce.
Austrian rice (for kroepoek): The restaurant makes airy, crispy kroepoek from Austrian rice, showcasing a creative use of local grains in a traditionally Southeast Asian preparation.
Wild foraged ingredients and garden-grown vegetables and herbs: These seasonal, nature-sourced elements form the foundation of the restaurant’s philosophy, emphasizing freshness, aroma, and texture in line with the 10 phenological seasons concept.
These ingredients are significant because they embody RAU’s nature-based cuisine philosophy—focusing on local, seasonal, and wild-sourced produce, refined through precise craftsmanship to elevate the base products themselves into complex, aromatic dishes.