The story
Cuisino Restaurant Klessheim in Salzburg serves refined Austrian cuisine that balances precision with approachable comfort. Recognized by Gault&Millau for its consistent quality, the kitchen operates under Chef Jonas Posselt alongside sous-chef Rene Scharrer. Maitre d' Rajeev Oberoi coordinates the service flow, anchoring the structured four-course progression known as "Menü Noir".
The starter titled "Wiese & Wurzeln" hides a gelée veal knuckle with horseradish mousse and wild asparagus beneath a layer of seasonal vegetables. A clarified broth called "Goldene Tiefe" extracts deep notes from pasture-raised beef and arrives garnished with crisp herb fritters. The center plate presents a "Zartes Duett" featuring both the back and loin cuts of Michal calf. Diners conclude the meal with a lime-chocolate mousse that carries a bright citrus edge.
Heavy fabric drapes line the walls while high ceilings expand the visual space above the dining area. Large crystal chandeliers illuminate tables set with immaculate white linen. This polished environment occupies a quiet wing of Schloss Kleßheim, separating guests from the adjacent casino floor. The layout encourages relaxed conversation without sacrificing the formal elegance expected at this level of Austrian cooking.
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The ambiance is refined: tables set with white linens, high ceilings, heavy drapes, and imposing chandeliers. Before we test our luck at the roulette tables, we order the "Noir Menu" in four courses: Behind the appetizer "Meadow & Roots" lies a glazed veal knuckle with horseradish mousse and wild asparagus; the "Golden Depth" arrives as beef consommé with herb fritters. A "Tender Duet" is formed by the loin and cheek of milk-fed calf, before we spoon up the lime-chocolate mousse as "Sweet Temptation". Address: Schloss Kleßheim, 5071 Wals bei Salzburg, Austria Contact: 0662 854 455 | 18 600 cuisino.salzburg@casinos.at https://www.casinos.at/ Opening Hours: Wed–Sun 5–10 PM Team: Jonas Posselt Chef, Rene Scharrer Sous Chef, Rajeev Oberoi Maître d'
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