BioAlm Wassermann-Wirt

The story

BioAlm Wassermann-Wirt in Voitsberg: Regional Austrian Cooking Near Graz

The kitchen and its direction

BioAlm Wassermann-Wirt in Voitsberg anchors its menu around regional Austrian cooking that respects both alpine tradition and lighter Mediterranean touches. Chef Philipp Wassermann oversees a kitchen that raises its own game animals, which shapes every plate from start to finish. A Gault&Millau score of twelve reflects how steadily the team translates those raw ingredients into focused, seasonal service. The approach avoids heavy sauces in favor of clean finishes that let the meat and vegetables speak.

Signature preparations

The menu builds around venison and roe deer, starting with cold carpaccio or a warm Schnitzerl cut thin against the grain. Guests often order the Rehsulzerl soup finished with pumpkin seed oil and apple vinegar, a bright opening before heavier courses. Stuffed bell peppers arrive with a smooth potato base and a light tomato reduction, while the veal and wild game saltimbocca pairs cleanly with porcini mushrooms and small eggplant croquettes. Desserts lean toward simple techniques, including a flamed vanilla cream served alongside fresh berries and a classic layered cake.

Sourcing and seasonal rotation

The kitchen relies on animals raised directly on the property, which removes middlemen from the supply chain. Vegetables and dairy come from nearby farms in the Voitsberg district, ensuring short transport routes for every ingredient. The daily card changes according to harvest windows and slaughter cycles, so regular diners encounter new combinations each visit. This direct model defines contemporary Styrian cuisine in the region, keeping costs stable and guaranteeing consistent quality across all service periods.