The story
Lounge 81 in Bad Gleichenberg serves a dynamic regional cuisine, recognized by Gault&Millau for its personality and sweeping views over the South Styrian hills. Christina Luger and Thomas Rauch combined their distinct passions to run the venue, bringing her culinary creativity and his handcrafted art to a single location. Patrons watch preparations in the open show kitchen upstairs, where the chef rewrites the daily menu each morning. A four-course selection runs tableside, paired with wines sourced from local producers.
The Asian Biohendlsuppe delights with handmade noodles and soya quail eggs, distinguishing itself as one of the finest ramen interpretations in the country. A steamed partridge strudel rests within crisp Spitzkrautsalat, accompanied by an egg that crowns a tartar of shiitake and oyster mushrooms. The beef course features Tafelspitz and filet from bio-raised cattle, highlighting the quality of nearby farms. Dessert concludes with chocolate tart and cherry ice to finish the meal.
The ground floor hosts Thomas Rauch's studio, allowing guests to browse sculptures while enjoying the atmosphere above. Large windows frame the undulating landscape, reinforcing the connection between the dining room and the surrounding countryside. The setting remains intimate and unhurried, whether during the Sunday midday service or the evening hours. Art and food share equal prominence, creating an environment where creativity flows freely between the walls and the plates.
Recognition
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History
Lounge 81 offers a blend of cosmopolitan cuisine, individuality, and a fabulous view. On the upper floor of their building, Christina Luger (in the open kitchen) and Thomas Rauch (in service) are established figures in the culinary landscape. The chalkboard listing à la carte dishes is rewritten almost daily, a four-course menu is offered table by table, and the wine pairing features largely domestic selections. In a league of its own is the Asian organic chicken soup, which delights as one of the country's best ramen variations with homemade noodles, while soy-marinated quail eggs give it a special twist. A steamed guinea fowl strudel rests on endive salad, a soft-boiled egg tops a tartare made from shiitake and oyster mushrooms, and the organic beef variation delights with Tafelspitz and filet – all made from local products and simply outstanding. Chocolate tart and cherry ice cream provide a sweet finish. Address: Steinbach a 81, 8344 Bad Gleichenberg, Austria. Contact: 0664 3848978 | restaurant@lounge81.at | https://www.lounge81.at/ Opening Hours: Mon, Fri, Sat 17:00–22:00, Sun 11:30–14:30 and 17:00–21:00. See homepage Team Christina Luger Chef.
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