The story
Ois im Mühltalhof anchors itself in Altenfelden with a steadfast commitment to Austrian cuisine. Since 2020, the culinary team has refined what the owners describe as the boiling, pulsating core of the property. Working alongside sous chef Philip Rachinger, they ground their daily service in local ingredients rather than fleeting trends. The Rachinger Eckl family manages the broader estate, ensuring the kitchen remains deeply connected to its provincial roots.
This regional cuisine frequently highlights the Danube tributaries through careful preparation techniques. Crisp carp arrives accompanied by watercress root, mustard greens, and elderflower umbels, while a separate Korean fried version pairs the fish with a crisp potato and endive salad. Root vegetables emerge directly from the wood oven, served alongside a rich nut butter whey sauce that invites guests to dip every piece. Calves and seabass also appear rolled together, finished with pumpkin, fresh marjoram, and briny capers.
Dining here feels intentionally unhurried, matching the quiet rhythm of the surrounding countryside. Guests move through a seamless space that blends arrival, seating, and tasting into a single continuous flow. The Gault&Millau guide recognized this focused approach to contemporary Austrian cuisine with an 18.5 score for the upcoming season. A riverside sauna and nearby bathing areas extend the relaxation well beyond the final course.
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History
Wow, what an evening! Admittedly, it was the second-to-last day of sommelier legend Daniel Schicker. The evening was accordingly emotional (and accordingly generous was Schicker when he reached into the wine cellar). But even setting that aside, it remains an evening of superlatives. Crispy blood sausage rounds with apple horseradish, fermented carrots, root bacon, and kumquats stuffed with salmon trout caviar kick things off. Among other things. Then comes a carp dish, served with nasturtium root, mustard greens, elderflower umbels, and cracklings. The latter, the cracklings, make the carp almost taste like oven-warm roast pork. A surprising (and fantastic) effect. Later on, carp again. “KFK” stands on the menu: “Korean fried carp”. With a mild heat and a potato endive salad so good it brings you to your knees. Then the root vegetable medley arrives on the table, fresh from the wood-fired oven in roaring heat. Soul food and so delicious that you hardly want to stop dipping the nut butter buttermilk sauce straight from the pan. Another highlight: veal and turbot (both Garpunkt world-class) are rolled together and served butter-soft alongside pumpkin, marjoram, and capers. Phenomenal! Address Unternberg 6 4120 Neufelden Austria Contact 07282 62 58 reception@muehltalhof.at https://www.muehltalhof.at/ Opening hours Mon and Tue 18–19, Wed to Fri 18–21, Sat 12–14 and 18–21, Sun 12–14 and 18–20 Team Philip Rachinger Head Chef Gregor Pernsteiner Sous Chef
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