Fritz & Friedrich

The story

Fritz & Friedrich in Obertauern blends Alpine ingredients with global technique

The guiding hand behind the pass

At Fritz & Friedrich in Obertauern, modern Alpine cuisine takes shape through daily evolving menus that blend regional mountain ingredients with global techniques. Chef Raphael Lauer steers the kitchen with a focus on precise execution, treating the dining room as a meeting point where local produce meets international curiosity. Sous chef Adrian Pelzmann supports this rotation by refining seasonal selections into structured à la carte offerings. The team maintains a steady rhythm of innovation without losing sight of the alpine setting that frames their work.

A menu built on precise pairings

Current tasting concepts highlight unexpected combinations that have drawn consistent attention from reviewers. Venison tartare appears alongside saffron ravioli, while scallops arrive with a crustacean velouté finished with kiwi. Guests frequently move between these regional plates and Japanese preparations like the New York futomaki roll, which bridges two distinct culinary traditions on one plate. Roasted pigeon follows with traditional Lungauer Eachtling, leading to a dessert that layers matcha, fresh tomato, and white chocolate.

Space designed for unhurried evenings

Dining occurs across two distinct zones that cater to different pacing preferences. The main restaurant offers an ambitious culinary program that aligns with the recent fifteen point assessment from Gault Millau, while the adjacent NIVATUS wine cellar provides a quieter setting for fondue or extended conversations. Sommelier Maximilian Steltzer curates a list that prioritizes versatile bottles, frequently highlighting Hungarian Furmint alongside broader European selections. Evening service extends into the adjoining bar and lounge, where Oliver Michalek prepares drinks in a relaxed environment that encourages lingering after the final course.