The story
Das Edelsbrunner in Graz presents Austrian cuisine through a tightly controlled sourcing radius that blends local ingredients with cosmopolitan techniques. This steady focus on quality earned the kitchen a score of 17 from Gault&Millau for 2026. Chef Daniel Edelsbrunner oversees every plate, ensuring the Austrian cooking maintains a clear line between tradition and modern execution. His team delivers the menu as straightforward à la carte selections across four or seven courses.
Early courses highlight precise flavor mapping, beginning with ripe tomatoes dressed in poppy seed, pine nut tahini, and Nuart mozzarella. The raw shrimp arrives wrapped in crackling kataifi pastry alongside sweet pumpkin and fresh pea. A finishing venison loin rests beside a delicate honey panna cotta infused with verbena. These pairings demonstrate how regional produce travels beyond standard borders.
A copper-clad bar anchors the entrance, guiding guests toward a walk-in wine cabinet stocked with more than three hundred labels. Hostess Sandra Scherbinek manages service while directing visitors into a separate fine dining room finished in contemporary dark tones. Daniel Edelsbrunner crafted this quiet space specifically to frame his culinary work without distraction. The layout encourages unhurried attention to each plate.
Recognition
Details
History
The Kupferdachl appears beautifully and completely renovated. Alongside a copper-clad bar counter, a walk-in wine cabinet featuring more than 300 bottles is presented. The newly redesigned restaurant continues to offer outstanding à la carte dishes. With a separate fine-dining area—a modern room lined in dark tones—Daniel Edelsbrunner has now created a new stage for his exceptional craft alongside hostess Sandra Scherbinek. The sourcing circle is kept as tight as possible. Nevertheless, local ingredients are often paired in an open-minded, globally inspired manner: from the outstanding combination of tomatoes, poppy seeds, pine nut tahini, and Nuart mozzarella, to the shrimp that pairs excellently both raw and in crispy kataifi pastry with pumpkin and pea, all the way to the venison loin and honey panna cotta with verbena. Overall, highly harmonious and a great pleasure in four- and seven-course menus. Address Hauptstraße 15 8141 Premstätten Austria Contact 03136 523670 restaurant@kupferdachl.at https://www.kupferdachl.at/ Team Daniel Edelsbrunner Chef Jan Farnleitner Sous Chef Martin Pölderl Sommelier Sandra Scherbinek Maître
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