Fuchsbau

The story

Fuchsbau Wals bei Salzburg: Alpine Cuisine in the Shadow of the Untersberg

The kitchen and the craft

At Fuchsbau in Wals bei Salzburg, Chef Stefan Fuchs runs both the dining room and the kitchen, focusing on honest Alpine cooking that bridges tradition with French and Italian touches. Every ingredient travels no more than 30 kilometers from the table, sourced directly from local producers who share his commitment to avoiding industrial products or artificial flavor enhancers. You will find neither shortcuts nor pretension here, just precise preparation where the landscape shapes the menu.

Plates from forest and meadow

The seasonal menu organizes courses around elements like forest, meadow, and river, offering dishes such as raw mushrooms with basil and apple for the Vorspeise Wald or a soup of hay, topinambur, and goat cheese labeled Suppe Wiese. Main courses include pink roasted venison back with knoll celery, porcini, and cherry, while fish lovers might choose the pikeperch served with cucumber and dill. Traditional staples appear alongside these creations, including house-made herb and cottage cheese tortellini and the Wirtshausbeuscherl made from milk veal. Diners may select a three-to-five-course gourmet menu to experience these elements sequentially.

A den for food lovers

Gault Millau awarded the restaurant a score of 12.5, noting the comfortable atmosphere that serves as a retreat for guests seeking quality meals in an Alpine kitchen set against the backdrop of the Staufen and Untersberg mountains. The space welcomes families, regulars, and visitors alike, maintaining a balance between familiar warmth and modern service standards. Weekly themes rotate through topics like fish, wild game, steak, and Italian cuisine, allowing the kitchen to highlight specific regional specialties throughout the year.