The story
Johannas is not simply a restaurant. It is a place where good company meets local, seasonal cooking, all within a setting that feels both intimate and unhurried. This philosophy, paired with exceptional technique, has earned Johannas a Michelin Recommended distinction.
The story begins with a family. The building has housed the Hotel Neumayr since 1948, founded by Andi Neumayr’s grandfather. In 1996, Andi’s father Josef took over the restaurant before passing it to his son in 2004. Andi later renamed the restaurant after his daughter, Johanna, and now runs the kitchen with genuine dedication. In early 2019, he completed a full renovation, balancing traditional comfort with contemporary design.
Andi’s cooking is rooted in classic French technique with Mediterranean influences, always reflecting the seasons. The menu changes frequently, but one constant is the respect for the whole animal. Game – from venison and hare to chamois and wild boar – comes from local hunters, and the kitchen prepares it entirely, often serving it tableside, carved or filleted in the classical manner. House-made charcuterie, aged for up to three years, is a specialty.
The wine list is equally considered. With roughly 2,000 labels, it highlights Burgundy and German Rieslings, but also includes natural wines from Styria, Austrian Blaufränkisch, and sweet German Rieslings. The climate-controlled cellar, with natural stone floors, ensures optimal aging.
The restaurant offers several distinct spaces: a cozy fireplace room, an elegant private dining room, and a wild garden with a romantic, overgrown feel. The garden and garden room add outdoor seating, perfect for warmer months. The atmosphere is one of slow, attentive hospitality – tables are not double-booked, and guests are encouraged to settle in.
Whether you come for a seasonal seasonal lunch or a long evening with a bottle from the cellar, Johannas delivers an experience that connects people to the land and to each other.
Recognition
Ambience
Details
Location
