The story
Der 12 Ender in Obertauern delivers a concentrated experience of contemporary Alpine cuisine across two rotating menus. Chef Patrick Pass directs the brigade alongside sous-chef Marlene Ebenführer, prioritizing ingredient clarity over complex techniques. The approach reflects the quiet reliability of the surrounding Salzburger mountains, where seasonal availability dictates the daily workflow for this Alpine kitchen.
The space draws its identity from a roe deer carrying twelve antler points, a natural reference that fixes the seating limit at exactly twelve guests. Visitors rest in padded armchairs beneath a ceiling fitted with mounted stag antlers and patterned floral wallpaper. This restricted footprint ensures the staff can monitor every course without losing sight of individual preferences.
Pass builds his seasonal Alpine cooking around straightforward preparations that let local produce speak clearly. Grilled root celery arrives with bright acidity, while lamb loin rests inside a toasted tramezzini shell to retain moisture. A finishing portion of Bauerntopfen anchors the progression in Austrian tradition, a balanced sequence that secured a 12.5 score from Gault&Millau in 2026.
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History
A red deer with twelve points on its antlers is known as a 12-pointer. The namesake à la carte restaurant, Das Kohlmayr, takes this number literally: only twelve guests can be seated each evening in the exclusive yet cozy atmosphere. Guests sit comfortably in padded armchairs against floral wallpaper, while antlers hang from the ceiling. Then chef Patrick Pass steps in with his two menus, masterfully playing the keys across a culinary range that spans from grilled root celery and lamb loin wrapped in tramezzini crust to farmer’s cheese. Address: Ringstraße 5, 5562 Obertauern, Austria Contact: 06456 72720, info@daskohlmayr.at, https://www.daskohlmayr.at/ Opening hours: see website Team: Patrick Pass, Chef; Marlene Ebenführer, Sous-chef
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