The story
Rossbarth in Linz shapes its identity within the Austrian kitchen through a commitment to product-driven simplicity. Marco Barth and Sebastian Rossbach opened this Linz restaurant in December 2017 to replace distant ideals with what they describe as being "completely imperfect." Their work focuses on finding the next clearer taste, ensuring that precision always serves personality. Few components appear on each plate, applied with exactness so that straightforward preparations carry more narrative weight than complex constructions.
The Linz kitchen relies on bio quality and regional sourcing, frequently using herbs to build sharp flavor accents. Signature preparations include hare tartare with potato and Périgord truffle, alongside lamb tongue served with spitzkraut. Vegetable courses highlight braised carrots with apple cider and pineapple sage, demonstrating how plant-based elements anchor the meal. Current menu highlights range from tomato with habanero to sea bass with bean, plus peach with lavender, keeping the selection grounded in honest ingredients.
Cozy jazz music plays from a record player in the dining room, reinforcing the casual fine dining atmosphere. Guests choose between seven-course or four-course menus available Monday through Friday, with vegetarian and vegan adaptations offered upon request. The beverage program provides a curated wine selection to complement the evolving daily dishes. Sweet finishes arrive in small, refreshing portions that lighten the conclusion of the meal.
Recognition
Ambience
Details
History
Cozy jazz music plays from a record player as you enter the establishment in Linz's city center, where Marco Barth and Sebastian Rossbach have realized their vision of casual fine dining. In the meantime, they have also opened a pizzeria and revitalized an old tavern. Now they are regularly back in the kitchen at their flagship location. Just as clear and modern as the interior design is the kitchen's approach: top-quality organic products, largely sourced locally, and plenty of vegetables. The first course brings together radish, char caviar, and Jerusalem artichoke – earthy, honest, delicious. When it comes to meat, do it right: venison tartare with potato and Périgord truffle, absolutely divine! Or: lamb tongue with savoy cabbage, fantastic. In between, a vegetable course of braised and pickled carrots with apple must and pineapple sage. The kitchen loves to make strong statements with herbs. Sweetness is served only in homeopathic doses, resulting in refreshingly light desserts. A fantastic wine selection and service that is both knowledgeable and friendly. Address: Klammstraße 7, 4020 Linz an der Donau, Austria. Contact: 0677 62239314. speisen@rossbarth.at. https://www.rossbarth.at/. Opening Hours: Mon–Fri 18:00–23:00. Team: Marco Barth (Chef), Lukas Stadler (Sous Chef), Matthias Weinlich (Maître d').
Location
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