Thorbauer

The story

Thorauer Graz: A Modern Take on Styrian Cuisine

The Kitchen and the Chef

Martin Thorauer opened Thorauer in Graz in 2008 to showcase a modern take on Styrian cuisine. His kitchen operates as a deliberate crossover between traditional recipes and contemporary fine dining. He approaches ingredients with an intuitive method that prioritizes freshness and straightforward preparation over heavy technique. The eight-course Fine Dine menu released every Friday demonstrates how he translates seasonal harvests into structured tasting journeys.

The Table and the Atmosphere

Multiple generations have managed this Steinberg location, which explains the steady warmth that greets guests upon arrival. A recent physical refresh updated the dining room while preserving the familiar neighborhood character. Leopoldine Thorauer directs the floor service alongside her staff, ensuring the pace remains relaxed yet precise. Regulars often secure seats early for the casual Wirtshaus-Tapas-Menü, which rotates frequently to match market availability.

Wine and Seasonal Pairings

The beverage program leans heavily toward regional Spritzes and carefully selected white varieties that complement the local palate. Guests can order Lillet Peach variations or house-made botanical tonics before moving onto the main plates. This attention to drink construction aligns with the restaurant’s recent Gault&Millau recognition, which highlights a steadfast commitment to stylistic consistency. Every pour supports the broader narrative of unpretentious Styrian cuisine without sacrificing precision.