Das Kappel

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Das Kappel in Kitzeck im Sausal: Honest Austrian Cuisine Amid Vineyards

The Kitchen and Its Philosophy

At Das Kappel in Kitzeck im Sausal, Chef Michael Jöbstl directs an Austrian cuisine built on seasonal clarity and regional roots. His team prepares dishes that honor local produce while stripping away unnecessary complexity. Pumpkin seed oil, free-range meats, and vegetables harvested from the surrounding hills form the backbone of every plate. This grounded approach to South Styrian cooking earned the establishment a twelve-point rating from Gault&Millau, which praised how honest preparation now replaces older gourmet theatrics.

Signature Preparations

Seasonal marinated asparagus arrives dressed with a sharp shallot and radish vinaigrette that highlights the vegetable’s natural sweetness. Pan-fried brown trout fillet rests on a creamy blend of potatoes and kohlrabi, balancing rich butter with earthy roots. The breaded chicken cutlet stands out as a house specialty, fried until crisp and served with simple accompaniments that let the meat shine. Each course reflects a deliberate focus on texture and familiar comfort.

Dining Among the Vines

The restaurant occupies a working estate in Austria’s highest wine-growing village, where tables face sunlit terraces and sloping rows of grapevines. Angelika Jöbstl welcomes guests with a steady hand, guiding them through curated pairings from the property’s own three-hectare vineyard. Private meals can be arranged under the Klapotetz shelter or inside the stone wine cellar, offering quiet corners away from the main hall. The space feels lived-in rather than staged, prioritizing conversation over ceremony.