The story
Hans Lugstein leads the innovative Austrian cuisine program at 1er Beisl im Lexenhof in Nussdorf am Attersee. He earned Austria’s first cooking world championship title in Norway during 1989 after training under Karl Ernst Eschlböck. His blend of precise craftsmanship with seasonal produce recently secured a 14.5 rating from Gault&Millau. A simple quote from his career captures his philosophy about tools and heat, reminding guests that genuine technique always precedes presentation.
Guests choose a three or five course tasting path every Monday evening. The progression opens with a generous Brotzeit spread featuring multiple baked goods and house made dips. Carpaccio di manzo arrives dressed with fresh arugula before summer truffle linguine follows a careful preparation of pan seared foie gras and apricot. Regional lake trout serves as the main anchor, presented with a crisp exterior alongside braised artichoke leaves, while a vanilla ice cream base topped with marinated berries closes the sequence.
Sabine Lugstein joins her husband behind the dining room to manage reservations and guest flow. Sunlit tables line the outdoor area where an attentive team pours glasses from a curated cellar. The Chardonnay from Markowitsch pairs naturally with lighter preparations while heavier meat courses demand fuller reds. This balance between relaxed hospitality and disciplined Austrian cooking standards keeps the space consistently comfortable throughout the season.
Recognition
Ambience
Details
History
Once a week, Hans Lugstein serves a surprise menu at his Beisl. You may choose between three or five courses and let them know right away what you'd rather avoid. Well then. The bread course with an assortment of fresh breads and spreads comes as no surprise, as the restaurant is known for its rich and refined starters. This is followed by dishes that masterfully combine craftsmanship and high-quality ingredients: beef carpaccio with arugula—spot on; linguine with summer truffles—superb; as well as pan-fried foie gras with apricots, or—the highlight—the crispy-firm brook trout with artichoke. Even the crème brûlée with vanilla ice cream and marinated berries is flawless in every detail. Friendly service and an excellent selection of wines by the glass: the Markowitsch Chardonnay pairs perfectly! Address: Am Anger 4, 4865 Nußdorf am Attersee, Austria Contact: 07666 80 0 00 | einserbeisl@lexenhof.at | https://einserbeisl.lexenhof.at/ Opening hours: Mon–Fri 5:00 PM–10:00 PM (also open Saturday evenings in July and August) Team varies: Hans Lugstein, Chef
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