The story
Harald Irka am Pfarrhof sits in Deutschlandsberg, delivering refined Austrian cuisine that balances technical precision with local terroir. The kitchen holds one Michelin star, scores 18.5 in Gault & Millau, and rates 97 points in Falstaff. Chef Harald Irka leads a steady brigade alongside sous-chef Jan Gollinger and maître Lisa Gasser. Their method removes excess ornamentation, focusing instead on precise execution and fresh regional ingredients. This approach to Austrian cooking adapts daily, weaving together rustic country traditions and modern plating styles.
Recent menus demonstrate a clear respect for ingredient provenance. A typical evening opens with Ike-Jime processed salmon trout accompanied by a selection of heirloom tomatoes and fresh black nettle. Guests then encounter a chilled tsatsiki that cleanses the palate before heavier elements arrive. The cook handles river fish and ocean catch equally well, serving angler-caught zander and succulent Breton lobster alongside late-season chanterelles. Land proteins follow similar restraint, highlighting rabbit spiced with jalapeños and caper berries, or milk lamb from Quercy roasted until exceptionally soft.
René Kollegger directs the beverage program, sourcing natural and biodynamic wines that mirror the food’s grounded character. His curation supports themed evenings like the annual Holy Riesling festival, which brings prominent growers directly to the venue. The list covers established appellations and hidden European vineyards, offering precise glass pours for every course. Service remains observant yet quiet, letting diners explore the five or seven-course tasting journeys without interruption.
Recognition
Ambience
Details
History
A few factors come together in the Sausal region. That Irka can cook has been amply proven. That the Pfarrhof is a powerful venue, he has also demonstrated over a long period. And that René Kollegger, the man of bottles, is a great sommelier has led to him being our "Sommelier of the Year" this year. So a visit to St. Andrä pays off. Irka kicks off the menu with an Ike Jime-killed salmon trout – accompanied by a variety of tomatoes and black nettle. Wrong. That’s already the first course on the menu. Before that, there’s frozen tsatsiki. And it’s so good that we absolutely had to mention it. Next up is line-caught pikeperch and Breton lobster. A fantastic course, both buttery soft and highly aromatic. Chanterelles are also included. Probably the last of the season. After rabbit with jalapeños and kaisergranat, nasturtium, and various beans (wonderful!), comes the main course: milk-fed lamb from Quercy, known for its particularly tender meat, which Irka manages to make even more tender. All in all, a highly delightful evening at the Pfarrhof. Address St. Andrä im Sausal 1 8444 St. Andrä im Sausal Austria Contact 0660 39 44 628 office@ampfarrhof.com https://www.ampfarrhof.com/ Opening hours see homepage Team Harald Irka Chef Jan Gollinger Sous Chef Lisa Gasser Maître d'
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