The story
Ansitz 12 in Lienz brings a refined approach to Austrian cooking under the direction of chef David Senfter. His kitchen earned a seventeen point rating from Gault&Millau for its consistent execution. The menu operates on a relaxed five course structure that shifts throughout the season. Two standout plates earn permanent spots on the weekly roster, functioning as a creative anchor for the remaining dishes. This flexible framework allows Senfter to follow ingredient availability rather than rigid tradition.
The menu highlights precise flavor combinations that bridge South Tyrolean roots with local Osttirol produce. A starter of plum and pumpkin ravioli balances sweet fruit notes against earthy squash textures. Another signature plate features wels catfish prepared with Granny Smith apple, leek, and a hay kombucha beurre blanc. These preparations demonstrate how fermentation and seasonal acidity can elevate simple regional ingredients within a modern Austrian kitchen.
The dining space reflects a calm confidence where Senfter and his wife manage service with measured attention. Guests experience unhurried progression across five courses without feeling rushed between changes. The team recently confirmed plans to open a second venue in Lienz next January while maintaining this established rhythm. That expansion signals deliberate growth rather than rapid commercial scaling.
Recognition
Details
History
Something has happened again already. Just recently, David Senfter was our South Tyrolean "Newcomer of the Year," and already he's back on the radar as "new." And this time in Austria. Yeah! More precisely: in Lienz in East Tyrol – and there, he cooks as good as ever. The concept is simple: the menu consists of five courses, served at a relaxed pace. The two dishes that prove most popular remain on the menu. Essentially acting as the "wild card" for the following week. The dishes themselves sound equally straightforward, but anyone who knows David Senfter knows that it's not quite that simple. Behind "ravioli with plum and pumpkin" lies a beautiful and sensorially thrilling starter, while behind "wels catfish with Granny Smith apple, leek, and raw kombucha beurre blanc" is the absolute best you can extract from that cut of fish. Senfter and his wife come across as relaxed and completely settled. In January 2026, we will learn that Senfter will be opening at a new location. Still in Lienz; we're looking forward to it! Address: 9900 Lienz, Austria | Contact: 0677 64386694 | info@ansitz12.at | https://www.ansitz12.at / Team David Senfter, Chef
