The story
The Austrian cooking at Severin*s in Lech operates under Marius Pieper with a strict emphasis on traceable sourcing. The Gault&Millau guide awarded the team fifteen points in its 2026 edition, praising a menu that lists every producer by name. Organic vegetable pioneer Simon Vetter delivers the fresh harvests that anchor the daily selections. Pieper transforms these raw materials into structured plates, starting with crisp salad dressed in grated macadamia, chive cream, and quick-pickled vegetables.
The main courses balance classic preparation with refined technique. House-made tagliatelle arrives tossed with black truffle and melted Belper Knolle, creating a rich foundation for colder months. Guests frequently order the aged rib-eye steak or the breaded veal Wiener Schnitzel. A creamy goat cheese pannacotta typically opens the service, providing a bright contrast to the denser proteins.
Oliver Hausleitner oversees the floor operations, ensuring the dining rhythm matches the kitchen’s deliberate pace. The staff coordinates closely with the culinary team to maintain smooth transitions between courses. This structured approach allows guests to follow the Austrian cuisine progression without interruption. The overall environment reflects a quiet confidence built on consistent execution rather than loud presentation.
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The team at Severin*s calls the menu “moments of pleasure.” That describes it pretty well. In addition, the suppliers are named individually. And since these are no strangers, you can look forward to some real culinary delights. For example, “fresh-picked salad from Simon Vetter” tops the list. He is an organic pioneer in the region and responsible for top-quality produce. At Severin*s, they elevate Vetter’s salad with grated macadamia nuts, chive cream, and pickled vegetables. Or the goat cheese panna cotta, an incredibly exciting appetizer. When it comes to main courses, it gets traditional: alongside classics like veal Wiener Schnitzel or aged rib-eye, there are also homemade tagliatelle with truffle and Belper Knolle. An unparalleled comfort dish. Address Stubenbach 273 6764 Lech am Arlberg Austria Contact 05583 339070 info@severins-lech.at https://www.severins-lech.at/ Opening hours Mon–Sat 7–10 PM Team Marius Pieper Chef Oliver Hausleitner Maitre d'
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