The story
Gründler’s Gourmetstüberl in Achenkirch anchors a refined regional Alpine cuisine on the shores of Lake Achensee. Father Armin and son Alexander Gründler share the pass, earning a steady 17.5 points from Gault & Millau for their consistent execution. They work alongside Caroline, who curates the wine list and welcomes guests at the entrance. Their approach prioritizes direct farm partnerships and seasonal availability over rigid tradition.
The menu structures vegetable-forward starters around careful roasting and fermentation. Diners receive oven celery accompanied by earthy blood sausage, crisp sauerkraut, and cooked apple before encountering reduced specials like Die rote Laura. Meat plates highlight Miéral duck breast paired with pumpkin, cranberry, and barley, or young cattle served with winter truffle sauce, black salsify, and buttery potatoes. This Alpine cooking style treats lake fish and Merino lamb as seasonal anchors rather than fixed menu items.
The restaurant occupies a bright room that opens into a glass-enclosed winter garden overlooking the water. Large glazing keeps the Karwendel mountains visible throughout the service while maintaining a comfortable microclimate. Clean architectural lines and natural textures provide a quiet backdrop for the structured pacing. Guests frequently transition from the dining table to the adjacent wellness facilities or the lakeside terrace after their meal.
Recognition
Ambience
Details
History
When “Father and Son” … work their magic in such a congenial way across both the traditional inn and the gourmet dining room, you can be sure you’re in the four gifted hands of father Armin Gründler and his son Alexander. The third member of the team is Alexander’s wife Caroline, the house sommelier with an impressive wine list and a consistently cheerful hostess who pays close attention to detail. It’s little wonder we spend an unforgettable evening here, treated to wonderful small bites and compositions such as baked celery with earthy blood sausage, sauerkraut and apple, alongside the refined signature dishes “The Red Laura” and “The Blue Giant” (red-skinned potatoes and mushrooms from Schwammerlhof in Vomp). No less captivating are the meat courses: Miéral duck breast with pumpkin, cranberry and barley, and Almochs with winter truffle, salsify, pillowy potatoes and sauce royale. And just as excellent for the finale: Piedmont hazelnuts paired with pear and rosehip. And then – after a truly enjoyable feast and lingering over a few more sips – off to the room booked ahead of time! Address: Seestraße 35, 6215 Achenkirch, Austria Contact: 05246 68 00 hotel@kulinarikhotel-alpin.at https://www.kulinarikhotel-alpin.at/ Opening Hours: Thu–Mon 17:30–21:00 Team: Armin & Alexander Gründler Chef: Sonja Kern Maître d':
It is extremely rare to find an inn that places such strong emphasis on provenance and partnerships with suppliers. The Gründlers—father and son both work in the kitchen—maintain friendly and close relationships with their farmers, breeders, and hunters. Thanks to these connections, not only have lasting friendships formed, but also signature dishes that are truly impressive. For example, the ox head cheese with root vegetables. Phenomenal! Or the smoked head lettuce soup. Absolutely unique! From time to time—Armin Gründler is, after all, a meat sommelier with deep expertise—there is also offal or delicacies featuring chamois and venison. Address: Seestraße No. 35, 6215 Achenkirch, Austria Contact: 05246 68 00 | hotel@kulinarikhotel-alpin.at | https://www.kulinarikhotel-alpin.at/ Opening Hours: Thu–Mon 11:30–14:00 and 17:30–21:00 Team: Armin & Alexander Gründler | Chef: Sonja Kern | Maître d'
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