Mo’s im Kaiser’s Hof

The story

Mo’s im Kaiser’s Hof | Modern Kamptal Cuisine in Strass

A Reduced Approach to Kamptal Cooking

Mo’s im Kaiser’s Hof in Strass builds its modern Kamptal cuisine around seasonal ingredients sourced directly from the surrounding valley. The kitchen strips traditional recipes down to their essential components, favoring clear flavors over heavy sauces. This disciplined approach ensures that every plate reflects the current harvest rather than a fixed concept.

Signature Plates and Dining Rituals

Guests begin their meal with a rolling bread trolley, a service detail noted by Gault&Millau during the restaurant’s recent 14.5 rating. The kitchen follows this introduction with layered preparations typical of the regional cooking style, such as venison paired with apricot and celery root, or a delicate trout course dressed in redcurrant and sour cream. Even the desserts maintain this clarity, offering a deconstructed yeast dumpling alongside honey-infused curd and verbena.

Intimate Evening Formats

The restaurant extends its seasonal focus through a dedicated chef’s table program reserved for small groups four times annually. These three-hour sessions place diners directly beside the pass, allowing them to observe how the team transforms raw forest and garden ingredients into six precise courses. An aperitif leads into the main sequence, concluding with pralines and freshly brewed coffee in a relaxed setting.