The story
Cucina Fontana in Baden channels Italian cooking through a focused lens of seasonal ingredients and precise technique. Oliver Hoffinger leads the kitchen with a commitment to handmade pasta and slow braises that anchor the weekly menu. A six hour beef bolognese simmers alongside daily changing lunch plates featuring local pork and roasted vegetables. The Gault&Millau panel awarded this Italian kitchen twelve and a half points for its consistent execution and clear culinary direction.
The rotating menu balances classic starters with heartier mains that reflect local market availability. Diners frequently order housemade burrata dressed in fresh basil pesto or sliced vitello tonnato layered with capers and tuna cream. The pasta offerings include penne tossed in garlic oil or ribbons of pappardelle coated in rich carbonara finished with cured pork belly. Crisp margherita and cardinale pizzas arrive straight from the oven while dessert plates shift between black forest cake updates and curated cheese boards.
Jenny Berger oversees the dining floor while coordinating closely with the adjacent golf facilities and sunlit terrace. Open tables face directly into the surrounding woodland, though management restricts the outdoor area to full meals to maintain a calm environment. An intimate tavolo d’oro arrangement reserves a dedicated table for up to eight visitors who receive a personal six course progression prepared entirely by the head chef. This private setup allows the kitchen to adjust plating and pacing while keeping the main hall relaxed and accessible.
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History
The Fontana Restaurant has become Cucina Fontana, and the name truly lives up to it. The kitchen cooks passionately and almost exclusively Italian food. Branzino, tagliata, pizza, and pasta are part of the menu. The vitello tonnato is not just a feast for the eyes; it also tastes delicious. Unfortunately, the calamari fritti are slightly too salty, but they are wonderfully tender and crispy. The daily special impresses as butter-soft pink loin from the Ötscherblick pig served on a warm sauerkraut salad with potato dumplings. The pizza and the somewhat too soft pasta also prove their flavor – and on selected dates, guests are invited to the Chef's Table, where Oliver Hoffinger personally serves an exclusive six-course menu for a maximum of eight people. A word to the two charming hosts: please keep it up! Address: Fontana-Allee 1, 2522 Oberwaltersdorf, Austria Contact: 02253 606 2311 | office@fontana-restaurant.at | https://www.fontana.at/restaurant/ Opening Hours: Wed–Sun 11:30 AM–9:00 PM; June to September Mon–Sun 11:30 AM–9:00 PM Team: Oliver Hoffinger, Chef; Jennifer Berger, Maître d'
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