The story
The Schlosskeller Südsteiermark Gourmetstube in Leibnitz anchors its regional cuisine around chef Markus Rath, who sources ingredients directly from neighboring farms. His approach to Austrian cooking combines classical training from top houses with hands-on field knowledge, sometimes even preparing dishes on restored agricultural equipment. This practical method keeps the kitchen grounded while allowing precise flavor development across each plate.
Guests order the five or seven course surprise menu ahead of time, letting Rath design the progression without preset expectations. Recent highlights include delicate Saibling prepared as both a chilled tartare and a warm fillet paired with broccolis and salted lemons. The kitchen also layers textures through pan seared Amur accompanied by nettle spinach, baked ravioli, and calf sweetbreads in a sharp mustard emulsion.
Restaurant manager Judith Kern channels her South Styrian roots into every service interaction, ensuring guests feel immediately at home within the intimate dining room. She curates an extensive list of open pours featuring vineyards from the surrounding hills alongside selections from Italy and France. This steady attention to detail has secured a Michelin star and high guide scores for the tasting room, while the adjacent pub maintains its own reputation for straightforward Styrian gastronomy.
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The gourmet dining room at the Schlosskeller in Leibnitz promises a cozy evening. Particularly memorable is the Arctic char served with watercress, preserved lemon, and broccoli, presented in two courses – first as a tartare with smoked wild broccoli, buttermilk mousse, watercress oil, and watercress chips, and second as a warm fillet with Arctic char roe, watercress purée, and a broccoli, bread, and preserved lemon salad. We are also highly impressed by the pan-fried Amur carp with radishes in vinegar brine, accompanied by raw radishes, nettle spinach, baked ravioli, veal sweetbread pan-fried in mustard sauce, and a luscious beurre blanc, as well as the lamb duo featuring braised lamb neck and pink-seared lamb shoulder with carrot slices, wild garlic purée, quark rolls, quark cake slices, and lamb dumplings. Address: Seggaubergstraße 5, 8430 Leibnitz, Austria. Contact: 03452 74499 | info@schlosskellersuedsteiermark.at | https://www.schlosskellersuedsteiermark.at/. Opening hours: Wed–Sat 6–8 PM (variable). Team: Markus Rath, Chef; Judith Kern, Maître d'.
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