The story
Gabi and Herbert Strahammer opened Schulhus in Langenegg in 1994, building a quiet reputation that now carries a 15-point Gault&Millau rating. The kitchen follows the Alpine calendar closely, shifting menus between May and August while observing winter breaks. This regional cuisine respects traditional ingredients without leaning on heavy sauces. Herbert handles the cellar selections while Gabi directs the plates, ensuring each course matches the growing season.
Spring menus often feature delicate ravioli filled with nettles and henbit, resting beside paprika puree and shaved parmesan. Later in the year, the kitchen shifts to asparagus and mushroom ragout topped with melting herbal dumplings. Protein courses reflect the same straightforward approach to local cooking, featuring butter-soft veal served as a stuffed roll or steak with crisp vegetables. The pastry team rounds out the meal with baked mice in cardamom sauce and house-made ice creams.
The property’s summer terrace holds a devoted following among regular visitors who return for the open-air setting. Potted herbs from the on-site garden, including woodruff and blueberry bushes, frame the dining area and occasionally inspire menu additions. Wooden tables sit under mature trees near the Krumbach valley slopes, offering clear sightlines toward the surrounding mountains. The Austrian kitchen keeps the evening service running until ten o'clock when the last guests depart.
Recognition
Ambience
Details
History
In summer, the Schulhus terrace enjoys true cult status. While relaxing comfortably, guests savor unique dishes from Gabi Strahammer’s kitchen in a beautiful setting and look forward to the wine recommendations by Herbert Strahammer. Even the welcome from the kitchen is a delightful treat before tender ravioli with nettle and comfrey filling, pepper purée, and parmesan, as well as an enchanting asparagus-mushroom ragout with herb dumplings that melt on the tongue, become the first highlights. Butter-tender milk veal served as a stuffed roulade and steak with crisp vegetables, as well as pan-fried pike with tomato-caper vegetables, artichokes, and rösti, are real treats for the palate. As a crowning finish, they serve brilliant baked mice with cardamom sauce and raspberry-hibiscus sorbet. Salted butter caramel ice cream, sorrel ice cream, or juniper gin ice cream are unique refreshments from the patisserie. Address: Glatzegg 58, 6942 Krumbach, Austria Contact: 05513 83 89 | reservierung@schulhus.at | https://www.schulhus.at/ Opening Hours: Thu–Sun 12:00–14:00 and 18:00–22:00 November 2025 to April 2026 Team Gabi Strahammer, Chef
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