Gusto im Wörtherhof

The story

Gusto im Wörtherhof: Modern Austrian Cuisine in Rauris

The Kitchen and Philosophy

Gusto im Wörtherhof in Rauris has served modern Austrian cuisine since 1988 under the direction of chef Gregor Langreiter. His Austrian kitchen operates without artificial additives or mass-farmed meat, prioritizing gentle preparation methods that preserve the natural character of each ingredient. A quiet consistency across decades earned the establishment a notable thirteen point rating in Gault&Millau. Sous-chef Maximilian Langreiter and server Anita maintain a steady workflow built on shared experience.

Regional Ingredients and Standout Plates

The four-course tasting menu highlights heartier regional preparations alongside lighter seasonal plates. Guests often order the braised shoulder of Pinzgauer ox paired with root vegetables and chive puree, or the pink calf steak accompanied by traditional potato noodles. A starter of poached char with organic beetroot provides a delicate contrast before the main courses arrive. The kitchen balances these robust flavors with bright notes like yuzu sour cream and rhubarb sorbet for dessert.

Hospitality and Seasonal Rhythms

Dining at Gusto feels structured around familial warmth rather than rigid formalities. The Langreiter family treats the restaurant as a gathering place where Austrian cooking traditions meet broadly influenced international techniques. Themed culinary weeks shift the atmosphere from Spanish tapas evenings to focused grilling sessions and guest chef pop ups. Regular visitors recognize the consistent rhythm of the dining room, where tables turn over without rushing the conversation.