The story
Bistro Höll in Telfs showcases refined Mediterranean cooking led by chef Christian Schwertner, whose approach fuses alpine, Asian, and coastal influences. The kitchen team describes itself as tinkerers who draw inspiration from global travels to create dishes that evoke a sense of escape. This dedication to flavor and generous portions contributed to a Gault&Millau rating of 13 for 2026. Schwertner oversees a menu that balances creativity with consistency, ensuring every plate reflects a clear point of view.
Seafood takes center stage with whole fish baked in a salt crust, such as branzino or dorade, served alongside rosemary potatoes and fine Greek olive oil. These preparations anchor the Mediterranean character of the meal while highlighting the freshness of the catch. Meat lovers frequently order dry-aged US beef aged in-house and grilled over a wood oven fire for a smoky finish. The twelve-hour sous vide roastbeef carved tableside also stands out as a popular choice for sharing. A refreshing octopus salad with stalk celery, capers, and lime rounds out the savory offerings.
Located high above Pfaffenhofen, the restaurant provides an unobstructed view of the Hohe Munde mountain that frames the dining experience. The interior favors a relaxed vibe with no dress code, reinforcing the goal of treating guests like friends rather than strangers. Regular patrons make up nearly ninety-nine percent of the crowd, drawn back by the reliable quality and warm hospitality managed by Myra Guggenberger. This blend of informal comfort and culinary skill creates a destination that feels both exclusive and deeply welcoming.
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The largest share of guests at Bistro Höll consists of regulars. No wonder, as casual customers rarely wander into the small restaurant high up on the mountain above Pfaffenhofen. Fortunately, non-regulars also read this text – accompanied by our explicit recommendation to visit. Head chef Christian Schwertner consistently impresses with a sophisticated four-course menu that offers perfect value for money. Those who prefer dining à la carte will discover a skillful fusion of Alpine, Asian, and Mediterranean cuisine. Always a good choice: fish baked in a salt crust – whether branzino, dorade, or whatever the market happens to have fresh at the moment – served with rosemary potatoes, Mediterranean vegetables, caper sauce, or fine Greek olive oil. And steak lovers? They're in heaven! Because here, dry-aged beef comes straight from the aging fridge onto the wood-fired grill – side dishes are chosen entirely to taste. All that remains is to mention the particularly competent and warm hospitality of manager Myra Guggenberger. Address Höll 65, 6405 Pfaffenhofen, Austria Contact 0676 40 98 461 valentin@bistrohoell.at https://www.bistrohoell.at/ Opening hours Thu–Sun 11:30–14:00 and 18:00–22:00 Team Christian Schwertner Chef
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