Kreuzwirt

The story

Kreuzwirt Restaurant in Leutschach | South Styrian Dining

The Kitchen and Its Philosophy

At Kreuzwirt in Leutschach, Chef Daniel Rauter guides a kitchen dedicated to seasonal South Styrian cuisine. The menu draws directly from the hotel’s own fruit and herb gardens while maintaining close ties to local farmers across the region. This dedication to precise regional cooking has secured a 13.5 rating from Gault&Millau for the coming season. Truffles find their way into tagliatelle paired with tender pink beef, while a rich cream soup arrives alongside handcrafted paprika and leek tortellini.

Signature Plates and Local Wines

The dining room regularly features dishes like braised ox cheek served with pearl barley or pan seared pike perch accompanied by Mediterranean vegetable hash. Guests can pair these meals with selections from a carefully curated list that highlights the work of nearby Gamlitz vintner Hannes Sabathi. The kitchen balances savory main courses with precise desserts, such as a dark chocolate and caramel creation finished with roasted peanuts and pink peppercorns. A complimentary daily tasting at five o’clock offers an easy introduction to the area’s white varietals.

The Setting and Guest Experience

The restaurant shares a building with rooms furnished in solid country house style, blending traditional timber elements with contemporary artwork. Large windows frame uninterrupted views over the rolling vineyards that define the South Styrian landscape. Recent renovations opened the interior courtyard to pedestrian traffic, allowing visitors to step outside for quiet moments between courses. A heated infinity pool and adjacent sauna extend the sense of calm well beyond the dining hours.