Kesslers Walsereck

The story

Kesslers Walsereck in Hirschegg celebrates organic Alpine cuisine

The kitchen and its philosophy

Kesslers Walsereck operates inside the main building of Naturhotel Chesa Valisa in Hirschegg, where chef Dennis Gasper leads an Austrian cuisine rooted in Kleinwalsertal traditions. The Kessler family runs the property as a certified bio hotel since 2007, and that commitment shapes every plate prepared here. The kitchen tracks its carbon footprint closely, maintaining climate-conscious operations since 2019. This steady dedication to clean flavors recently earned 11.5 points in the Gault&Millau guide.

Seasonal plates and regional staples

Lunch service opens the doors to lighter preparations like red lentil curry or fresh salad plates drawn from the daily raw food buffet. Guests seeking heartier fare can order a classic rump steak or watch the kitchen prepare homemade sorbets. Traditional Walser cheese or meat fondue anchors the colder months while evening menus feature colorful asparagus salad and veal ragout. This consistent approach to Austrian cuisine relies on the same organic supply chain that feeds the hotel’s vitality board.

The dining room and setting

The restaurant occupies the ground floor of the central hotel structure, sitting adjacent to the reception desk and the connected spa wing. Timber architecture frames the space while large glass doors look out onto the garden terrace. Families and independent travelers share the same tables from noon through ten o'clock each evening. The layout supports a quiet rhythm that matches the valley’s pace.