The story
Located in Bramberg am Wildkogel, Weyerhof approaches modern Austrian cuisine through careful historical research and seasonal precision. The building originally served travelers as a tavern in eleven hundred thirty, while the Burgruine Weyer continues to overlook the grounds. Advance booking remains mandatory for the five or seven course tasting menus. This scheduling requirement gives Chef Franz Meilinger and his brigade time to align complex techniques with precise timing.
Nasturtium leaves receive a rich cream filling that delivers an intensely herbal opening. Chicken oysters rest on roasted paprika, establishing a robust baseline before delicate proteins arrive. Flamed salmon trout meets a Moroccan-spiced yogurt base while nettle variations accompany translucent cod fillets. Young venison finds its match in raspberry herb reductions, and a strawberry woodruff composition closes the meal. All beverages originate from Austrian vineyards, spotlighting smaller growers.
Maitre Elisabeth Meilinger-Matule manages a space where renovated guest rooms meet formal dining areas. The kitchen’s dedication to rigorous ingredient selection recently earned a fourteen point five rating from Gault&Millau. That accolade confirms a decisive shift away from predictable alpine fare toward structured, multi-layered plates. Visitors experience a regional Austrian cooking model that honors local geography without sacrificing contemporary execution.
Recognition
Details
History
The Weyer castle ruins overlook the Weyerhof (first mentioned as a tavern in 1130), while the building below entices with finely renovated guest rooms and Alpine cuisine – perfectly fitting for the location. Connoisseurs should, however, keep one rule in mind: fine dining must be pre-ordered. Then Franz Meilinger and his team surprise guests with five or seven courses plus wine pairing – everything has been elevated to yet another level. Nasturtium leaves filled with cream: brutally intense. Chicken oysters on paprika: powerful. Gentle is the flamed salmon trout on Moroccan-spiced yogurt; nettles appear in every form alongside the translucent cod, while the first-class young stag comes with raspberry herb. The combination of strawberry and woodruff is wonderful. And the wines? They come exclusively from Austria, including many little-known winemaker names. The menu: excellent and surprisingly inventive! Address: Weyer 9, 5733 Bramberg am Wildkogel, Austria Contact: 06566 7238 info@weyerhof.at https://www.weyerhof.at/ Opening Hours: Thu–Mon 11:30–14:00 and 17:30–21:00 April 2026 Team Franz Meilinger Chef Elisabeth Meilinger-Matule Maître d'
Location
