The story
Roman Pichler leads a three-person culinary team at Restaurant Moritz in Klagenfurt am Wörthersee, crafting regional Austrian cuisine that follows the harvest rather than distant trends. His approach centers on ingredients from the fertile Carinthian landscape, working closely with sous-chef Christoph Karlbauer to translate local produce into precise plates. This grounded methodology earned the kitchen a solid 17-point rating from Gault&Millau in 2026. The team treats every vegetable and cut as a foundation for quiet excellence rather than theatrical display.
The current Epikur menu highlights Roman Pichler’s emphasis on foundational cooking, starting with a bread course that has become a local reference point for ingredient respect. Subsequent dishes like the Maitake mushroom preparation, a sharp velouté, and house-made jus demonstrate how careful emulsification and reduction elevate simple components common in modern Austrian cooking. A bright vinaigrette often ties these elements together without masking the primary flavors. Guests frequently return for this balance between technical precision and honest seasoning.
Co-owners Max and Moritz built the dining room around an Epicurean principle that encourages diners to set aside past worries and simply enjoy the present moment. Anja coordinates service alongside her colleagues, matching wines and alcohol-free options to each plate while keeping interactions relaxed and direct. The interior avoids rigid formality, favoring comfortable seating and steady attention over scripted gestures. This deliberate pacing aligns with the kitchen’s belief that thoughtful Austrian cooking requires patience and straightforward execution.
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We know the philosopher Epicurus from the quote “Live today, forget the worries of the past.” The restaurant Moritz is known far beyond national borders. This hotspot, which we awarded the "Ambiente Award" for last year, shines once again this season. While we were captivated last summer by the two five- to seven-course "cubes," the current "Epicurus" menu is a true dedication. The three-person kitchen team led by Roman Pichler delivers elegant craftsmanship with outstanding ingredient quality. Whether it’s the already legendary bread course—a statement on food appreciation—or the maitake mushroom course: simply a dream! The velouté that truly pops, the jus, the vinaigrette… everything is crafted with such great skill that the meat quality sometimes cannot quite keep up. In service, Anja and her team always find the perfect wine and non-alcoholic pairings. And the right words too: "It should be uncomplicated and genuinely excellent. After all, we want our guests to come back." We think: this plan works. Address: Oberwuchel 5, 9131 Grafenstein, Austria Contact: +43 664 42 40 3 16 | info@restaurantmoritz.at | https://www.restaurantmoritz.at/ Opening Hours: Tue–Sat 17:00–21:30 Team: Roman Pichler, Chef | Christoph Karlbauer, Sous-Chef
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