The story
Mesnerhaus in Mauterndorf serves grounded Austrian cuisine that bridges alpine tradition with precise modern technique. Josef Steffner has directed operations here since opening in July 2007, earning four Gault&Millau hats, an eighteen-point rating, and a Michelin star through his steady focus on regional sourcing. He shares the floor with Maria, who manages front-of-house duties, and sous-chef Sebastian Bichler. This trio treats the surrounding Lungau landscape as the primary pantry.
The kitchen structures each course around local proteins and alpine culinary style. Trout arrives alongside yuzu whey, fermented radish, and crispy fried skin. A Wagyu tartare balances celery purée and Tauern rye bread, while the signature bowl combines Ächtleng, egg yolk, sour cream, and Grüll caviar. Venison appears paired with poppy semolina dumplings and garlic chive buds.
The historic building in central Mauterndorf frames meals with quiet warmth instead of theatrical staging. Maria Steffner personally welcomes visitors, establishing a rhythm that encourages lingering conversation. Six guest rooms sit directly above the dining area for travelers extending their visit. This combination of refined Austrian cooking and unhurried service defines the restaurant across all seasons.
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Guests here are in for something truly magnificent. We are warmly welcomed by the owner, and this hospitality extends throughout the entire evening. To begin, we are delighted with wonderful appetizers from the kitchen. Then come the Arctic char and salmon trout. Yuzu whey and fermented May turnip provide the acidity, popped fish skin adds the crunch, and gentian gel takes it to another level – delicious! The Wagyu beef tartare is perfect and comes with celery purée and mustard seeds. Radishes and purslane bring freshness, and Tauern rye completes the dish – wonderful! Of course, now comes the signature dish: Char, egg yolk, sour cream, Grüll caviar. Pan-seared venison loin, braised shoulder, Purple Haze carrot, poppy semolina dumplings, scallop, wild garlic buds – a brilliant main course. The dessert – quark, rhubarb, lemon curd, and nettle ice cream – we would gladly have had again. Josef Steffner manages to maintain the dynamic balance of the ingredients on the palate in every dish. Address: Markt 56, 5570 Mauterndorf, Austria Contact: 06472 75 95 office@mesnerhaus.at https://www.mesnerhaus.at/ Opening Hours: Wed–Sun 11:30–13:30 and 18:00–21:30 Variable, see homepage Team: Josef Steffner Wallner, Chef; Sebastian Bichler, Sous Chef; Maria Elisabeth Steffner Wallner Lerchner, Maître d'
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