The story
Winterstellgut in Annaberg anchors its menu in seasonal regional Austrian cooking, guided by chef Florian Huber. The kitchen treats preservation as a daily craft, preserving ingredients through pickling, curing, and smoking much like the Lammertal has done for generations. Herbs arrive straight from the garden plot outside, while eggs and dairy come from neighboring farms. This continuity across multiple leadership tenures ensures the class remains in the preparation.
The menu shifts with what the valley offers, pairing heritage methods with precise execution. A delicate cod fillet rests on a dashi beurre blanc, while a rich quail broth arrives alongside fluffy semolina dumplings. Roasted duck finds its place atop black salsify, and the traditional Altwiener back bacon is served with a crisp potato and cucumber salad. This disciplined approach to Austrian cuisine earned a Gault&Millau rating of 15.5 for 2026.
The building itself carries centuries of rural life, once serving as a stable for Haflinger horses before opening its doors to diners. Inside, the guest rooms retain subtle Biedermeier details that soften the heavy timber architecture. Summer heat stays far below in the valley, making the high altitude a natural cooling companion to hearty Austrian dishes. Guests returning year after year find familiar comfort rather than fleeting novelty.
Recognition
Ambience
Details
History
A luxurious farm, used in winter for stabling Haflinger horses, with an attached restaurant. An idyllic place with rooms that exude a touch of Biedermeier charm. And when the heat swelters in the valley during summer, it remains refreshingly cool up at the Winterstellgut. Continuity is highly valued. Entire generations of head chefs have followed the same philosophy: straightforward and understated, with the true refinement lying in the preparation. The cod on dashi beurre blanc is a masterclass in filigree elegance, while the quail broth with fluffy semolina dumplings, on the other hand – as the name implies – is robust and deeply aromatic. The roasted duck on scorzonera is a juicy delight encased in crispy skin. Another blessing is that Old Viennese baked pork belly is on the menu, and an even greater one is that it is executed flawlessly and accompanied by a superb potato and cucumber salad. The dessert: seductive chocolate paired with pear. A pleasure without question, whether you choose a local or an internationally inspired dish. The wine selection complements this perfectly. A generous selection, professional service. Address: Braunötzhof 4, 5524 Annaberg, Austria. Contact: 06463 60 07 80, winterstellgut@tauroa.at, https://www.winterstellgut.at/. Opening hours: Wed 12–23, Thu–Sat 9–23; Holidays 9–23. Team: Florian Huber (Chef), Eric Broz (Maitre d')
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