Tanglberg

The wrought-iron sign of the centuries-old Tanglberg announces the gallery and restaurant that lie behind the listed façade, where both contemporary art and good food await you. Maximilian Schellerer presides in the kitchen, serving up a clear cuisine, reduced to the essentials and featuring modern elements. Two five-course set menus are offered. The chef uses high-quality produce, such as fabulously fresh hand-dived scallops from Norway, brought to you pan-fried to perfection and delicately seasoned, or first-rate rack of lamb, herb-crusted with a light and aromatic crumb coating. Service is provided by the dedicated hostess, owner Friederike Maria Staudinger, who clearly takes great pleasure in her front-of-house role. They also have a number of guestrooms.

A Gallery-Integrated Historic Setting

• Tanglberg sits in a historic building, described as 'a house with fixed walls and a lively history', and is part of a scene that pairs fine dining with a neighboring contemporary art gallery in the same building.

Dual-Menu Concept with Artful Amuse-Bouche and Bold Pairings

• The restaurant offers two menus with shared 'grüße aus der Küche' (greetings from the kitchen), and standout dishes like a foie gras parfait with brioche, Vogelbeere and passion fruit; a Schwarzbrot-Taco with Auberginen-Tatar; and intriguing wine pairings such as late-harvest Eiswein or Ramandolo.

Lobster Served in Two Courses as a Signature Highlight

• The lobster course unfolds in two stages: first a Bisque to whet the appetite, then a perfectly cooked lobster tail with aromas of carrot, melon, pepper and fennel; described as one of the best lobster dishes in a long time.

Signature Ingredients

• Foie gras (duck liver): The restaurant highlights foie gras as a standout luxury ingredient, featured prominently in early courses such as a tartlet with duck liver mousse and as a parfait served with luxuriously soft brioche, Vogelbeere (cloudberry) and Passionsfrucht (passion fruit). This ingredient is repeatedly celebrated for its indulgent richness and refined preparation, signaling its central role in Tanglberg's tasting concept.
• Lobster (Hummer): A cornerstone of Tanglberg's seafood offerings, prepared in two stages: first a bisque to build anticipation, then a perfectly cooked lobster tail accompanied by carrot, melon, paprika and fennel aromas. This showcases the restaurant's commitment to first-class product quality and precise technique.
• Cloudberry (Vogelbeere): A distinctive seasonal element that appears in the foie gras parfait alongside brioche and passion fruit, providing a bright tart-sweet contrast that enhances the richness of the liver and adds a signature Nordic-Austrian nuance to the menu.
• Passion fruit (Passionsfrucht): Used in the foie gras parfait to introduce tropical acidity and a vibrant finish, balancing the richness of the liver and enriching the dessert components with a lively, aromatic note.
• Dark rye bread (Schwarzbrot): Employed as a creative vessel in the Schwarzbrot-Taco with Auberginen-Tatar, illustrating Tanglberg's signature approach of transforming traditional ingredients into modern, elegant presentations.