The story
At Das Kukovetz in Planegg, Olga and Michael Kukovetz practice their craft in classic Austrian cuisine. Every Wiener Schnitzel leaves the kitchen only after individual preparation, using strictly selected Simmentaler veal and freshly made breadcrumbs. They fry each piece in clarified butter until the coating lifts in delicate waves. This deliberate pace replaces assembly lines and keeps the focus on ingredient quality.
Guests regularly order Tafelspitz and Knödel alongside seasonal salads like the breaded cutlet salad. The kitchen applies the same careful sourcing to plant-based plates, crafting a fully vegan menu that reinterprets Austrian cooking without relying on industrial substitutes. Local suppliers like Hühnerhof Kiemer provide poultry while the pastry team bakes daily breads. This steady commitment to honest ingredients earned the Schlemmer Atlas one cooking spoon for their current season.
The dining space functions as a modern wirtshaus where families host birthdays and couples celebrate anniversaries. Large windows frame the outdoor terrace, which stays open through the warmer months for casual meals and evening drinks. Staff members handle reservations directly and guide guests toward the three-course tasting menu when requested. The comfortable layout matches the straightforward service style found across the region.
Recognition
Ambience
Details
History
Olga and Michael Kukovetz cook classic Austrian food, including vegan dishes. In their nicely decorated tavern with a beer garden, you can look forward to breaded veal salad, boiled beef, and dumplings.
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