Kräuterwirtin

The story

Kräuterwirtin in Kirchschlag in der Buckligen Welt | Herbal Austrian Cuisine

The chef and her kitchen

Gerda Stocker runs Kräuterwirtin in Kirchschlag in der Buckligen Welt as a dedicated herbalist and cook rather than a conventional innkeeper. Her approach to Austrian cuisine relies on seasonal foraging and local sourcing to build every plate. A 2026 Gault&Millau rating of twelve points acknowledges her precise handling of wild greens and forest fruits. She treats these botanicals as primary ingredients instead of mere garnishes.

Seasonal plates and signature dishes

The kitchen builds its weekly menu around shifting harvests, offering a two course farm to table service on Thursday and Friday afternoons. Roasted duck breast arrives with a crisp skin that contrasts with chilled cucumber and birdlime soup. Baked calf head pairs with a light potato and dandelion salad, while apricot lavender dumplings provide a fragrant finish. Vegetarians often choose the grain bowls featuring buckwheat and grilled cheese breaded in linden flowers.

The landgasthaus setting

Guests gather in a traditional rural inn where wooden furniture and open dining spaces encourage unhurried meals. The same focus on botanical abundance extends beyond the dining room through guided herb walks and hands on cooking workshops. Staff prepare vegetarian and gluten free variations whenever requested, reflecting a flexible respect for local produce. Every visit feels anchored in the rhythms of the surrounding countryside.