Hotel-Restaurant am Hochfuchs

The story

Hotel-Restaurant am Hochfuchs: Award-Winning Austrian Cuisine in Salzburg's Eugendorf

Hotel-Restaurant am Hochfuchs in Eugendorf, just outside Salzburg, combines three generations of hospitality with regional Austrian cooking that balances heritage with contemporary methods. Chef Michael Oberreiter steers the kitchen after his relatives evolved the property from a 1960s ski stop into a dedicated eatery, a journey marked by a full gutting and renovation that brought the current space online in March 2019. Margit Oberreiter directs the floor as maitre, applying her training as a qualified chef while sous chefs Robert Böhm and Mario Wolf support the pass. Critics have awarded the table a Gault&Millau score of 12.5, noting how the team delivers "feines Speisen" framed by views of the Flachgau and distant peaks.

Michaels Menü

The four-course Michaels Menü illustrates the kitchen's willingness to experiment within an Austrian framework, starting with confited salmon trout before moving to a nettle soup. Guests encounter a lamb dish at the center of the meal, followed by a dessert that pairs strawberry with pumpkin seed oil jelly and pumpkin seed-pistachio ice. These compositions reflect the restaurant's stated philosophy of offering traditional food that makes excursions into the modern without losing its grounded character. Laura-Marie assists as sommelière, curating wine pairings to complement the regional produce used throughout the menu.

Views and a Terrace Setting

The dining area connects to a terrace that captures the panorama of the Salzburger Seengebiet and the Alpine foothills, providing a quiet escape from the eight kilometers separating Eugendorf from the Mozartstadt. Inside, the redesign completed in 2019 supports the restaurant's aim to make guests feel at home while eating well, blending the new aesthetic with the enduring values of the Fink family who started operations in the mid-1960s. The Oberreiters preserve this welcoming tone through daily service, ensuring the environment matches the care put into the regional dishes. Visitors often linger over coffee on the terrace, taking advantage of the elevated position that overlooks the valley below.