The story
Triad in Krumbach Markt anchors its regional Austrian cooking in the quiet hills of the Buckligen World. Founders Uwe and Veronika Machreich joined forces with head chef Mario Schwarz to transform a historic stable into a working kitchen. Their menus treat garden harvests as the primary ingredient, letting seasonal produce dictate the daily service. This straightforward approach to local ingredients earned the venue a 16.5 rating from Gault&Millau this year.
The dinner service moves through structured courses that highlight texture and careful seasoning. Butter-tender sturgeon fillet arrives alongside green asparagus and young peas, creating a delicate balance on the plate. Salted lemon cuts through the richness of Austrian trout, while veal appears twice to showcase braising and boiling traditions. Guests typically close the meal with wood pigeon dressed with cheese dumplings, mushroom ragout, and a final course of nettle soup served with sorrel ice.
Guests enter a space where exposed timber and original stone walls meet modern comfort. The architects preserved the barn structure while installing large windows that frame the surrounding meadows and a nearby natural pond. Private rooms sit just steps from the dining floor, allowing visitors to extend their stay after the last course. Non-alcoholic shrubs and quince pear sparkling wine complement the classic cellar selections, rounding out an evening of understated Austrian hospitality.
Recognition
Ambience
Details
History
The Triad in the Bucklige Welt, led by head chefs Machreich and Chnapek, presents a culinary masterpiece that impresses with its top-tier quality and creativity. In this cozy gastronomic idyll, everything is perfectly harmonized – from the first to the last bite. The buttery-tender sturgeon fillet with green asparagus and young peas arrives at the table like an edible painting. The lovage soup offers a wonderful aroma, while the char with salted lemon brings exciting freshness and intrigue. The veal served in two versions – sweetbreads and Tafelspitz – is a textural and flavor highlight, surpassed only by the Waldviertel game hen with its aromatically grilled skin, delicate stuffing, quark dumplings, and oyster mushroom ragout – simply magnificent! The finale featuring sorrel soup and sorbet, nougat, and marzipan is meticulously crafted. While the wine pairing leans classic, the alcohol-free selection shines with shrubs, quince-pear sparkling wine, and more – thoughtful, surprising, and truly excellent. Address Ödhöfen 25 2853 Bad Schönau Austria Contact 02646 83 17 office@triad-machreich.at https://www.triad-machreich.at/ Opening Hours Tue 18:30–22, Wed–Sat 11:45–14 and 18–22 Variable Team Uwe Machreich & Roman Chnapek Chef Mario Schwarz Sous Chef
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