Kellerbauer

The story

Kellerbauer Restaurant Bad Vigaun | Modern Austrian Dining

The Kitchen and Its Philosophy

Roman and Maria Mailänder have welcomed guests to Kellerbauer in Bad Vigaun for over three decades, building a distinctly Austrian cuisine that shifts between rooted tradition and quiet modernity. Executive chef Alexander Rettenbacher redesigns the menu monthly, tracking down unusual natural wines, specific regional salts, and pressing oils from local producers. Produce harvested directly from their own vegetable patch moves straight onto the plate. This method keeps contemporary Austrian cooking grounded in seasonal reality rather than fixed recipes.

Standout Dishes and Seasonal Menus

Guests navigate the tasting menu along two separate routes. The Kellerbauer Menu grounds familiar Alpine foundations in precise technique, pairing slow braised beef from the Pillhof ox with garden vegetables or serving confit pike in nutty brown butter. The Creative Menu explores sharper contrasts, starting with a chilled elderflower and cucumber soup layered over reindeer tartare and pickled watermelon. The restaurant’s Gault&Millau rating reflects this discipline, noting how the octopus course balances chorizo beurre blanc with delicate porcini pasta parcels.

The Room and Garden Setting

The dining space flows between a covered main hall and a planted terrace, creating a single continuous room for meals. Large glass doors slide open during warmer months to merge the indoor and outdoor areas. Host Maria Mailänder oversees the floor with a calm presence, ensuring each table receives attentive but unobtrusive service. The environment reflects a broader shift toward relaxed Austrian dining, where comfort matters as much as precision.