The story
Wirtschaft Altaussee offers a focused approach to Styrian-Japanese fusion in Altaussee, where Chef Marvin Wimmer opened the restaurant on July 1, 2023. His kitchen operates under a strict code of product over pose and precision without heaviness, merging deep respect for regional roots with a fascination for Asian flavors. The menu prioritizes balance and tension in the mouth, delivering what critics note as high-level execution in this cross-cultural style. Dishes strip away decadence to reveal less words and more taste, letting ingredients speak for themselves.
The menu highlights this Styrian-Japanese fusion through precise combinations like the Ausseer Saibling Japan Style, where local trout meets soy, wasabi, ginger, and horseradish. Another standout is the Ausseer Auster, a delicate ceviche made from noble catfish that captures the region's waterways in a bright preparation. Even comfort food receives a refined treatment; the Japanese fried chicken arrives in a panko crust infused with chili, coriander, and sesame, delivering soulful depth without pretension. These plates demonstrate the flawless craftsmanship behind the restaurant's 14.5 Gault&Millau rating.
Inside, the dining room reflects the kitchen's rejection of rigid etiquette, favoring a relaxed atmosphere and warm smiles over stiff formality. Colorful light bulb garlands decorate the space, adding a playful element that invites guests to simply be themselves. This casual vibe complements the food's ethos of simplicity and depth, ensuring the environment supports rather than competes with the cooking. The result is a welcoming spot built on genuine hospitality, encouraging diners to return again and again.
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Ordering the “Ausseer Trout Japan Style” at an Altaussee beer garden decorated with multicolored light bulb garlands and frequented by Viennese jeunesse dorée dressed up as locals sounds inherently risky. But it’s worth it! Head chef Marvin Wimmer has brought a deep appreciation for Japanese cuisine and equally solid expertise from his previous workplaces, and he truly delivers Styrian-Asian fusion at a high level. The trout harmonizes perfectly with soy sauce, wasabi, ginger, and watercress. Equally successful is the “Ausseer Oyster,” served as a ceviche made from premium catfish, and the “Japanese Fried Chicken” breaded in panko with egg, rice, chili, coriander, and sesame. This is top-tier soul food, something you wouldn’t expect at this location and rarely find elsewhere in such an unpretentious yet flawlessly executed style. Address: Fischerndorf 191, 8992 Altaussee, Austria Contact: 0660 1729917 | restaurant@wirtschaft-altaussee.com | https://www.wirtschaft-altaussee.com/ Opening Hours: Wed–Fri 17:00–22:30, Sat 12:00–22:30, Sun 12:00–21:00 Team: Marvin Wimmer – Head Chef | Cordula Boestl – Sous Chef | Anita Watzinger – Maître d’
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