The story
Rosso di Acqua e Sole brings Italian cuisine to Linz through a straightforward premise. Owner Ingmar Goetzloff founded the venue twelve years ago as a neighborhood osteria before shifting the entire menu toward the sea. He quickly adopted coastal techniques after trips to family restaurants revealed new approaches. Today this Italian kitchen operates as a laboratory where he tests recipes alongside rotating chefs.
The menu changes with the tide and recent reviews highlight specific preparations. Gault&Millau notes the red prawns coated in crushed pistachios as a reliable starter while praising pan-seared scallops paired with sour cherries and celery. Behind the pass, cooks apply dry-aging methods to yellowfin mackerel and skrei to concentrate natural flavors. Guests can also order Loligo Alba, a squid appetizer sliced into thin ribbons and dressed in a house-made Franciacorta reduction.
Dining happens across a bright interior and an adjacent terrace that fills during warmer months. The space feels unhurried because the staff prioritizes direct conversation over rushed turnover. Ingmar often joins guests at their tables to discuss the wine list or explain the day’s catch. Weekend reservations remain unavailable since the kitchen closes entirely on Saturdays and Sundays.
Recognition
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This establishment in Linz's train station district brings a piece of Italy to Linz. The signature dish is the red prawns in a pistachio crust – highly recommended as a starter. The scallops are cooked to perfection, the combination with sour cherries and celery is excellent, and they are the highlight of the evening. With the braised venison shoulder served with mushroom strudel, you can tell that the kitchen truly knows its craft. By contrast, the Tajarin pasta with bottarga (fish roe) from sea bass proves somewhat difficult to appreciate. Host Ingmar Goetzloff attentively looks after his guests, his wine recommendations are well-chosen and reasonably priced. Address: Weingartshofstraße 29, 4020 Linz an der Donau, Austria Contact: 0699 11112212 office@restaurantrosso.at https://www.restaurantrosso.at/ Opening Hours: Mon–Fri 11:30–15:00 and 17:30–23:00 Team: Florian Gintenreiter Chef: Ingmar Goetzloff Maître
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