The story
Lilli Fine Dining occupies Fehring's Hauptplatz, serving Steirische cuisine that merges Wirtshaus tradition with modern precision. Chef Walter Triebl directs the kitchen alongside partner Verena and sous-chef Christian Schiechl, fostering an inclusive environment where diners arrive in jeans or evening attire and find equal attention. The team prioritizes regional products, transforming local harvests into refined plates that honor the ingredient while introducing playful techniques. This balance keeps the experience grounded yet elevated, allowing the food to drive the narrative rather than rigid service protocols.
The menu displays the depth of Steirische cuisine through balanced compositions like Topfenschupfnudeln served with venison tartare, pairing soft dumplings with intense meat preparations. Triebl elevates familiar formats with the roast chicken from Steirian Bresse hens, where the crisp skin enriches the Hollandaise sauce for a deeper aroma. Artichoke hearts appear with porcini mushrooms and basil cream, demonstrating a careful handling of vegetables. For sweets, the kitchen incorporates its own honey, presenting a brûlée dusted with bee bread prepared by sous-chef Christian Schiechl.
A Gault&Millau rating of 16 points validates the success of this accessible concept, praising the kitchen for its independence and understanding of regional products. The venue sits directly on the Hauptplatz, offering multiple environments ranging from light-filled indoor areas to a relaxed gastgarten and the enclosed g'wölb space for private gatherings. Modern furnishings soften the traditional architecture, supporting a "come as you are" ethos where conversation flows easily. The team ensures that the pursuit of flavor never outweighs the comfort of the guest.
Recognition
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Details
History
In the establishment with its modernly designed lounges on Fehring's main square, Walter Triebl and his partner Verena opt for an uncomplicated mix of rustic tavern cuisine and fine dining. The latter is now offered on all evenings the restaurant is open, rather than being served only table by table. The set menu, which is also available in a vegetarian version, bursts with creativity. With a deep appreciation for regional produce, the chef has once again significantly elevated the culinary experience, as seen in dishes such as the fruity tart with sun-dried tomatoes, figs, and fig leaf dust; cheese dumplings served with venison tartare; artichoke hearts with porcini mushrooms and basil cream; or the honey crème brûlée with bee bread, prepared by sous-chef and beekeeper Christian. Triebl caters to nostalgia for childhood flavors, among other things, with roasted chicken from a Styrian Bresse hen – chicken skin lends a rich aroma to the hollandaise. Served with puffed rooster combs, peas, and whey, it is simply an outstanding dish. Excellent and distinctive – overall, a great pleasure! Last but not least: A look at the wine list is well worth it, and Steirian wines are gladly paired. Address: Hauptplatz 9, 8350 Fehring, Austria Contact: +43 3155 21012, wirtshaus@lilli-fehring.at, https://lilli-fehring.at/ Opening hours: Mon, Thu–Sat 11:30–14:00 and 18:00–20:00, Sun 11:30–14:00, Fine dining only in the evenings on Mon, Thu, Fri, and Sat Team: Walter Triebl (Chef), Christian Schiechl (Sous-chef), Maria Theresia Krois (Maitre d')
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