Kammer5

The story

Kammer5 Restaurant, Ort im Innkreis: Austrian Fine Dining with French Roots

The chef and the kitchen

At Kammer5 in Ort im Innkreis, Chef Adrian Schlager grounds his Austrian cuisine in precise French technique. His background training in Switzerland shows in the careful layering of flavors and the disciplined plating that defines his service. He leads a small brigade including souschef Jonas Moritz and maitre Martina Hargassner, all working within a relaxed, family-style team environment. This approach earned the kitchen a solid 16.5 point rating from Gault&Millau, a recognition that highlights both the culinary execution and the forward-thinking dining model.

Seasonal plates and local sourcing

The kitchen rotates between winter and spring menus built around immediate regional suppliers. Current selections feature earthy warmth followed by lighter notes, such as carp trout paired with verjus and almonds, or roasted quail accompanied by broccoli and blueberries. Vegetarian guests receive equally structured options, including root vegetable courses with barley and egg, alongside seasonal herb preparations. Dessert typically presents a choice between rich chocolate and hazelnut finished with plum, or a traditional topfen and strawberry creation served beside a curated four-cheese cart.

The space and its history

Dining takes place inside a more than 250-year-old farmstead known as the Leitner Gut, originally converted from a former dairy barn into a comfortable restaurant floor. The building sits directly beside the Antiesen river, surrounded by meadows and forests just off the A8 motorway exit. Wooden surfaces and low lighting keep the evening pace conversational rather than formal. Guests can extend their visit to the inner courtyard during summer, where the grill station serves cuts of beef, venison, and even sweet experiments like yeasted pastries paired with salted lemon cream.