The story
Beef Club Fiss delivers a focused approach to Austrian fine dining, anchored by Executive Chef Klaus Kneringer and Souschef Josef Schöndorfer. Their kitchen operates within a quiet forty-five-seat room inside the Schlosshotel, prioritizing precision over volume. This combination of concentrated seating and rigorous technique recently earned the establishment its first MICHELIN star alongside top ratings from Gault&Millau and Falstaff.
A large ceramic Big Green Egg sits behind a glass partition, allowing guests to watch the slow roasting process without disrupting the table conversation. This setup defines their steakhouse cuisine, transforming premium cuts from regional and international suppliers into tender, deeply flavored plates. The team treats the grill as a precise instrument rather than a casual cooking tool, adjusting internal temperatures for maximum juiciness and crust development.
The regularly rotating Chef’s Menu presents four or six courses that shift with local harvests and supplier availability. Recent highlights have included sturgeon served alongside Japanese-style steamed egg custard and stuffed morel mushrooms paired with aromatic dashi. The kitchen also pairs wild boar with warm black elderberry jam and serves an almond-based dessert crafted to resemble a popular cookie using Vorarlberg mountain cheese. Guests ordering à la carte can select from signature beef cuts, while the staff guides selections from the extensive wine list.
The dining room balances luxury with understated comfort, offering intimate seating for couples and small groups seeking a relaxed evening. Only four tables occupy the space, ensuring attentive service from the dedicated crew throughout the meal. The restaurant closes during the summer months to allow the team time for recipe development before reopening for the winter season.
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The Beef Club restaurant at Schlosshotel Fiss is a paradise for relaxation and palate hedonists, or simply a pure delight. Meat aficionados can choose from around ten exclusive cuts and have them expertly refined on the Big Green Egg – separated from the dining room by a glass partition – cooked at perfect temperatures. Those who love "endless variety" will dive into the gourmet menu. The sequence of starter snacks is particularly impressive, especially the "recreation" of an OREO cookie made with Vorarlberg mountain cheese and balsamic vinegar. The "Magic Mushroom" amuse is presented with feather-light elegance, followed by an elegantly minimalist bread basket featuring various Alpine dried meat specialties. The following courses: sturgeon on chawanmushi (Japanese-style steamed egg custard), Lágrima peas, stuffed morel mushroom, morel dashi, and Imperial caviar served separately. Wow! Next up: suckling pig and Tyrolean venison, paired brilliantly with warm black elderberry jam. The pastry course does nothing to dampen the already palpable euphoria; quite the opposite. Address: Laurschweg 28, 6533 Fiss, Austria Contact: 05476 6397 | beefclub@schlosshotel-fiss.com | https://www.schlosshotel-fiss.com/de/gourmet/beef-club/ Opening Hours: Tue–Sat 18:30–23:30 Mid-December to mid-April Team: Klaus Kneringer, Executive Chef Josef Schöndorfer, Sous Chef
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