Das Bräu

The story

Das Bräu in Sankt Georgen im Attergau: Award-Winning Austrian Cuisine

Brewing roots and kitchen leadership

Beer flowed through these halls starting around 1870, which originally gave Das Bräu in Sankt Georgen im Attergau its name. Chef Sebastian Rumpf now guides a kitchen that honors those brewing days while introducing contemporary techniques to classic Austrian cuisine. The team pairs traditional ingredients with precise plating, keeping the focus on seasonal produce rather than heavy historical references. This measured style has secured a 14.5 rating from Gault&Millau and consistent high marks from Falstaff reviewers.

Signature plates and regional flavors

Veal sweetbreads simmered in cream sauce arrive tender and fruity, balancing rich textures with bright acidity. Guests can still find offal like snails bathed in curry or traditional aspic dressed with local pumpkin seed oil. Boiled veal follows classic preparation methods, served alongside carefully reduced sauces that highlight the meat itself. Dessert plates feature paper-thin apricot crepes that demonstrate the pastry team's steady hand.

Tiled stoves and wine selections

Diners sit in rooms centered around a century-old tiled stove that anchors the dining space. The layout feels dignified without crossing into stiffness, allowing conversation to flow easily between tables. A strong emphasis rests on the cellar, where staff guide visitors through an impressive list of Austrian and European labels. Patrons often praise the wine program as much as the food itself, making the evening feel complete.