The story
Chef Andreas Krainer and souschef Harald Schweiger lead the kitchen at Krainer in Langenwang with a focus on New Styrian cuisine that honors Peter Roseggers' Waldheimat region. Their "Wald & Heimat" philosophy treats every plate as a stage for local agriculture, sourcing ingredients directly from neighbors like the Schütter family for Mürztaler beef or Erich Tösch for mountain trout. This commitment to Slow Food principles means the menu shifts with the seasons, highlighting produce such as Alpine potatoes from Krieglach and herbs harvested from the estate's own garden. The result is a creative yet grounded culinary style where tradition meets responsibility.
The Krainer's reputation, recognized by four Gault Millau hauben, shines through dishes that balance intensity with precision. Guests frequently encounter the smoked trout prepared matjes-style alongside apple-celery salad and shallot sorbet, a dish that showcases the chef's flair for texture. The roasted beetroot served on an intense smoked fish sauce with quark-kren dumplings demonstrates how local vegetables can anchor complex flavors. For meat lovers, the Straden pasture duck arrives with gingerbread brioche and brussels sprouts, while dessert offerings include a Christmas-inspired topfen dumpling with plum filling and spice ice cream, completing a meal rooted in Styrian flavors.
The Krainer operation remains a family enterprise where hospitality flows just as strongly as the food. Senior chefs Rita and Hermann Krainer support the dining room alongside maitre Isabella Sonnleitner, ensuring a welcoming environment for those seeking refined New Styrian cuisine. The Genießerrestaurant provides a polished setting for tasting menus, while the wintergarten wirtshaus offers a more relaxed space for Austrian classics and pasta. This dual approach allows guests to experience the full breadth of the estate's offerings, from intimate fine dining evenings to casual lunches featuring house-made pastries from the on-site konditorei.
Recognition
Ambience
Details
History
Many towns the size of Langenwang probably dream of an "all-encompassing" local provider, such as the Krainer: a fine-dining restaurant, tavern, café, and hotel—all under one roof. During our visit to the fine-dining area, even the table setting reveals where the culinary journey is headed: cosmopolitan yet deeply local, and strictly seasonal. This is impressively demonstrated by the trout prepared Matjes-style, served with apple-celery salad, shallot pickle, and sour cream panna cotta, but above all by our evening's highlight—red beets on a captivating, intensely rich smoked fish sauce, accompanied by quark and horseradish dumplings and buttery grissini. This dish holds its own against the Straden pasture-raised duck served with gingerbread brioche and Brussels sprouts, as well as the quark dumpling in a Christmas-themed version featuring a plum-and-cinnamon filling, served on vanilla crescent roll sauce with speculoos crumble and mulled wine-spice ice cream. Paired with a bottle from the extensive and expertly curated wine list and attentive service, the evening at the Krainer is simply perfect. Address: Grazer Straße 12, 8665 Langenwang, Austria Contact: 03854 20 22 | restaurant@hotel-krainer.com | https://www.hotel-krainer.com/ Opening Hours: Thu–Sat 18:30–20:00 Team: Andreas Krainer (Owner), Harald Schweiger (Sous Chef), Rita Krainer (Maître), Isabella Sonnleitner (Pastry Chef)
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