The story
Weyringer Wallersee in Henndorf am Wallersee serves a modern Mediterranean cuisine layered with subtle Asian techniques. Head chef Emanuel Weyringer directs this crossover program with sous chef Ciril Andonitz and maître Susanne Weyringer managing the floor. The dining room stays quietly unpretentious so the cooking takes center stage. Guests may choose between standard plates or smaller degustation portions to navigate the menu at their own pace.
The dish lineup consistently pairs familiar ingredients with unexpected preparations. A raw beef starter arrives dressed in egg cream and horseradish snow instead of traditional condiments. Pan-seared blue mussels sit inside a strawberry teriyaki reduction that bridges coastal and eastern flavors. Heavier courses feature turbot glazed in turmeric sauce or lamb racks accompanied by mushroom dim sum, each finished with either Salzburg Nockerln or a seasonal Osterei pastry.
This consistent balance secured a seventeen point score from Gault&Millau for the 2026 season. Reviewers specifically praised how the international flavor journey feels natural rather than contrived. The wine program supports this philosophy by stocking lesser-known vineyards instead of chasing market trends. Attentive servers match these overlooked bottles to each course, reinforcing the kitchen’s dedication to refined European cuisine.
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If you wish to embark on a sensory journey around the world while dining, the Weyringer is highly recommended. The cuisine presents itself as Mediterranean at times, Asian at others, or entirely crossover, yet never feels forced. To ensure this journey can be enjoyed effortlessly, almost all dishes are offered in tasting or regular portions. This year, starters include beef tartare with egg cream and whipped horseradish – quite different from the usual but extremely delicious –, goose liver terrine with spinach and hollandaise sauce, fried blue mussels with strawberry in a teriyaki sauce so good you will want to lick your plate, cod cannelloni, and a clear fish soup that transports you straight to Thailand. For main courses, there are corn tacos with tender veal liver and sweet-and-sour chutney, pikeperch in turmeric sauce, and lamb racks with mushroom dim sum. The meal concludes with Salzburg Nockerl and an "Easter egg." The wine list features many selections away from well-known labels, and the service provides expert guidance. Address: Fenning A 7, 5302 Henndorf am Wallersee, Austria Contact: +43 6214 61 8 72 office@weyringer-wallersee.at https://www.weyringer-wallersee.at/ Opening Hours: Wed–Sun 12:00–13:30 and 18:00–21:00 Team: Emanuel Weyringer (Chef), Ciril Andonitz (Sous Chef), Susanne Weyringer (Maitre d')
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