The story
At Gasthaus Haberl in Fürstenfeld, contemporary Austrian cuisine takes center stage under Hans-Peter Fink jun., who brought back techniques from IGNIV in Switzerland and Waldhotel Sonnora in Germany. His father, Hans Peter, joined by Bettina, now directs the family’s delicatessen manufaktur while continuing to support the dining room. This quiet handover honors over a century of operation without sacrificing creative ambition. Sommelière Nina Fink guides guests through precise wine selections.
The menu reflects his international training through composed plates like marinated Kaisergranat lifted by mandarin, cauliflower, and crème double. A glazed veal sweetbread prepared with Romana, celery, and acacia blossom anchors the main courses. Early courses introduce lighter textures, whether featuring pickled asparagus dressed with elderflower or a Gillardeau oyster paired with cucumber, dill, and caviar. Each dish relies on measured seasoning rather than heavy sauces.
Founded in 1924, the estate recently celebrated its centenary as an unbroken family venture dedicated to refined Austrian cuisine. The dining environment feels relaxed yet attentive, prioritizing conversation over rigid formality. Visitors frequently walk through the neighboring workshop to sample handmade items like paprika melanzani dip or small-batch olive oil produced on-site. Weekend events such as the Grill & Chill series extend this convivial spirit into open-air settings.
Recognition
Ambience
Details
History
Hans Peter Fink has handed over the role of head chef to Hans-Peter Fink. Father to son. The Hans Peter without a hyphen to the Hans-Peter with one. Over the past few years, Hans-Peter Fink has completed stints at exciting establishments. He has worked at the Waldhotel Sonnora in Germany and at IGNIV in Switzerland. His menu clearly reflects this experience. Skillfully composed dishes begin with marinated asparagus served with elderflower, water pepper, balsamic vinegar, and egg yolk. Or an elegantly refined Gillardeau oyster No. 2 with cucumber, dill, and caviar. Further along the menu, the marinated langoustine is elevated to a whole new level by Haberl with mandarin, cauliflower, crème double, and coriander. And the glazed veal sweetbread with romaine, celery, and acacia blossom has all the potential to become a signature dish. All accompanied by expert wine pairing from the house sommelier: Nina Fink. Address: Walkersdorf 23, 8262 Ilz, Austria. Contact: 03385 260, office@finks-haberl.at, https://www.finks-haberl.at/ Opening hours: Tue–Fri 17:00–20:00, Sat 12:00–14:00 and 17:00–20:00. Variable team: Hans-Peter Fink Jr. & Bernhard Steflitsch, Chef.
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