The story
Restaurant Kupferdachl in Graz delivers authentic Austrian cuisine that honors traditional techniques without unnecessary complication. Chef Jan Farnleitner leads this ground-floor operation with a clear focus on premium regional produce and straightforward execution. A recent Gault & Millau score of fourteen points recognizes the kitchen as one of the finest examples of its kind in Austria. The philosophy relies on respecting ingredient quality rather than chasing trends.
The menu features precise interpretations of classic Central European comfort food. Guests commonly order sautéed veal sweetbread prepared until tender and lightly browned. The Chianina beef Tafelspitz arrives sliced thinly alongside traditional vegetable garnishes that highlight the meat’s natural sweetness. Another reliable choice involves minced Kaiserwald venison served over smooth potato purée and finished with red wine shallots.
This ground-floor environment serves as the working heart of the house's traditional inn cooking, deliberately separated from the adjacent upscale dining room upstairs. Wooden fixtures and an unpretentious layout keep the focus squarely on the food and conversation. Sommelier Sandra Scherbinek curates a cellar selection that complements both the robust meat plates and lighter seasonal offerings. Maître Florian Schuster ensures the pacing remains steady while the sous-chef Martin Pölderl maintains consistency during busy service periods.
Recognition
Details
History
The renovation is complete, the separation crystal clear: there is the Kupferdachl, a traditional inn with a rock-solid kitchen, outstanding produce, and a healthy dose of passion, and there is the Edelsbrunner, that dark-toned parlor where one can unreservedly indulge in the pursuit of refined dining. We will write about the latter elsewhere. Here, we celebrate the culinary foundation, the Kupferdachl. The inn features delicacies such as sautéed veal sweetbread, Tafelspitz from Chianina beef (with a classic garnish), or minced meat from Kaiserwald venison – served with potato purée and red wine shallots. It is a magnificent tavern kitchen. Probably one of the best in the country. And since the aforementioned fine-dining room is essentially part of the establishment, the wine cellar is equally impressive. Address: Hauptstraße 15, 8141 Premstätten, Austria Contact: 03136 5236 70 | restaurant@kupferdachl.at | https://www.kupferdachl.at/ Opening hours: see homepage Team: Florian Schuster (Chef), Jan Farnleitner (Sous Chef), Martin Pölderl (Sommelier), Sandra Scherbinek (Maitre d')
Location
