The story
Trippolt Zum Bären in Bad St. Leonhard anchors its Alpine-Adriatic cuisine in a centuries-old family lineage that refuses to look backward. Josef and Silvia Trippolt steer the kitchen with a focus on timeless preparation rather than culinary reinvention. This steady philosophy recently earned the establishment a 16.5 score from Gault&Millau, praising three decades of consistent quality. The modern kitchen honors Josef Trippolt Senior’s pioneering spirit while embracing contemporary techniques and regional partnerships.
The menu translates the dual geography into precise plates like roasted venison served with juniper gnudi and tart cherries. Handmade pasta frequently carries Mediterranean currents, as seen in lemon burrata ravioli paired with scampi and calamari sauce. Wild bouillon grounds heavier meals alongside tender meat dumplings or wheat semolina knödel. Seasonal truffles from Istria bridge the gap between mountain harvests and coastal olive groves during summer service, reinforcing the distinct character of this Alpine-Adriatic cooking.
Guests gather in a sheltered inner courtyard when the weather permits, surrounded by mature greenery that softens the historic main square setting. A floor-to-ceiling chalkboard displays daily variations sourced directly from local suppliers. The dining rhythm follows a slowfood pace, allowing handmade bread and house-baked pastries to anchor longer conversations. Wine selections complement the layered textures without overshadowing the core ingredients.
Recognition
Ambience
Details
History
How to fuse the Alps and the Adriatic while letting Istrian flavors come to the fore – Seppi Trippolt has mastered this art. For 30 years, the "young bear" has stood behind the stove, serving wild game dishes, noodles, and pasta that remain consistently high in quality and artfully composed. The kitchen avoids fleeting trends, yet continually surprises, this time with a captivating asparagus bowl featuring bitter orange and basil. "Trippolt's Gnudi" (a liaison of gnocchi and ravioli) also pair wonderfully with zander. Alongside two set menus, a diverse selection of daily dishes is displayed on a tall board. The wine list leaves no wish unfulfilled, and the house-crafted "Bärmut" is a refreshing aperitif, so do remember that the desserts here are equally heavenly. Address: Hauptplatz 7, 9462 Bad St. Leonhard, Austria Contact: 04350 22 57 | silvia.trippolt@zumbaeren.at | https://www.zumbaeren.at/ Opening Hours: Wed–Sat 11:00–14:00 and 18:00–20:00 Team: Josef Trippolt, Chef · Cook of the Year 2003 | Silvia Trippolt-Maderbacher, Maître d'
Location
Facebook
Instagram