The story
At Sudhaus in Graz, chef Mario Schnitzer guides a kitchen built around reliable Austrian cuisine and precise house brewing. His station, supported by sous-chef Kristian Zarecky, sticks to proven Styrian cooking rather than chasing trends. The Gault&Millau guide awarded the operation 12.5 points, specifically highlighting how smoothly the kitchen manages its shift from a busy midday canteen to a focused evening restaurant.
The dining area uses extensive timber paneling and clearly defined partitions to separate quiet corners from the main service floor. This practical layout supports the venue’s dual role as a working canteen and a dedicated dinner spot. Visitors often notice the brewing equipment visible through the glass, reminding guests that every pint comes from the Anton Paar Sudhaus GmbH facility running right behind the bar.
Regulars usually order the Altsteirisches Bierhendl or the Das Rindvieh ribeye, which arrives with Pfeffersauce and Paunzen bread. The menu also features steady options like Tartar vom Weiderind and pan-fried trout with polenta, while a rotating seasonal card introduces vegan alternatives. These regional dishes pair easily with the in-house lagers, which the brewers describe as carefully measured craft beers suited to everyday drinking.
Recognition
Ambience
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By day a company canteen, from late afternoon a restaurant – that’s how you maximize space utilization! Thanks to the well-executed, wood-dominated and cleverly divided interior, guests feel comfortable in both settings. The culinary menu is surprisingly extensive, though the classics (fried schnitzel, cordon bleu...) generally turn out better than creative experiments. The mackerel ceviche recalls the texture of the vitello tonnato already served as a welcome from the kitchen. The (generously portioned) pasta is also merely average, and for the pork cheeks we would have appreciated a slightly bolder seasoning. Address: Weblinger Straße 10, 8054 Graz, Austria Contact: 0316 2695700 | info@sudhaus.at | https://www.sudhaus.at/ Opening hours: Mon–Thu 16:00–21:30, Fri 12:00–21:30 Fei Team: Mario Schnitzer, Head Chef; Kristian Zarecky, Sous Chef
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