Carnozet, Mittelberg

Celebrated table

Carnozet

A cozy yet stylish dining room in the Kleinwalsertal serves precise Alpine cuisine under Chef Sascha Kemmerer, earning Gault&Millau acclaim for its refined regional dishes.

The story

Carnozet Restaurant in Mittelberg, Austria | Alpine Cooking & Gault&Millau Recognition

The kitchen and precision

Carnozet in Mittelberg delivers focused Alpine cuisine from a compact brigade led by Chef Sascha Kemmerer. Hans-Jörg Frick and head cook Lisa Thiel support a workflow built around seasonal valley produce and exact temperature control. The team treats traditional Ifen-Hotel architecture as a backdrop rather than a constraint, allowing modern plating techniques to take precedence over heavy rustic conventions. Gault&Millau reviewers recently noted how this disciplined approach translates directly onto the plate.

Savory plates and wine pairings

The menu builds flavor through careful layering rather than complex sauces. Baked milk calf sweetbread sits atop a light potato foam, receiving a final shower of winter truffle to ground the dish. River fish arrives as a precise roll of Bachforelle or Saibling, gently poached inside a single mangold leaf and accompanied by saffron potatoes alongside a sharp Riesling foam. A considered wine list balances these components with crisp Austrian white wines and structured mountain reds.

Sweet finishes

Dessert rounds out the evening service with deliberate restraint. A glazed carrot walnut cake provides structural sweetness, resting beside a dense tonka bean crème brûlée and a scoop of salted caramel ice cream. The flavors lean earthy and bitter to counterbalance the earlier savory courses. Guests typically order one portion to share, extending the meal without disrupting the kitchen pacing.

Dining room and service atmosphere

Warm timber paneling and subdued lighting create a relaxed environment that avoids formal stiffness. Staff coordinate quietly with the kitchen to maintain a steady rhythm throughout the evening service. The layout accommodates both intimate pairs and small groups seeking a quiet dinner after mountain activities. This combination of understated comfort and reliable pacing keeps the focus squarely on the food and the surrounding valley views.

Recognition

Awards & accolades

2026
Gault&Millau
14
14

Ambience

A glimpse inside

Details

At a glance

Gault&Millau 2026 — 14

History

On the record

2026
Gault&Millau — 14

If you want to dine at the traditional Ifen Hotel in Hirschegg with its fascinating history, it doesn't have to be fine dining at Killian Stuba, as the cozy yet stylish Carnozet, also crafted under the guidance of the wonderful Sascha Kemmerer, impresses with excellent service, a respectable wine list, and above all culinarily with baked milk veal sweetbread alongside airy potato foam and winter truffle, a rolled stream trout, char perfectly poached in a chard leaf and accompanied by saffron potatoes and Riesling foam, and the glazed carrot-walnut cake paired with tonka bean crème brûlée and salted caramel ice cream. Address Oberseitestraße 6 6992 Hirschegg/Kleinwalsertal Austria Contact 05517 608 540 ihk@a-rosa.at https://arosahotels.de/hotels/kleinwalsertal.html/ Opening hours daily 18:30–21:00 Team Sascha Kemmerer & Hans-Jörg Frick Chef Lisa Thiel Maître d'

Established

Location

Find us

Oberseitestraße 6, 6992 Hirschegg/Kleinwalsertal, Vorarlberg, Österreich
Mittelberg, Austria
05517 608 540
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Map showing Carnozet