Bertas im weissen Rössl

The story

Bertas im Weissen Rössl: Regional Cuisine & Modern Taste in Reith bei Seefeld

Roots in family history and professional pedigree

At Bertas im Weissen Rössl in Reith bei Seefeld, regional cuisine meets modern culinary ambition through the lens of owners Josef Feistmantel and Susi Egger. The restaurant bears the name of Susi's grandmother, Berta, whose hospitality at a former pension in Rietz inspired the couple to establish their own venue. Josef draws on tenure at renowned establishments like Tantris, Ikarus, and Ocean, bringing skills honed under two-star conditions. Susi contributes training from the Villa Blanka. This fusion of deep local ties and exacting standards earned the restaurant a 13-point score from Gault&Millau in their 2026 edition, highlighting how the kitchen navigates between grounded Tyrolean roots and refined presentation.

Seasonal plates built on local sourcing

The menu rotates according to availability, relying on ingredients supplied by neighboring farms and families. Appetizers feature Asian-marinated sashimi prepared from Leutascher Lachsforelle, layered with avocado and mango, or a clear fish consommé served with hand-cut smoked trout tortellini. Main courses anchor the meal with robust proteins such as boiled meat from the Rietzer Almochs paired with blaubrot, or pink-roasted pork loin accompanied by carrot-walnut purée. Vegetarian diners find options like zucchini stuffed with ratatouille atop creamy polenta. Sweet finales include marinated rhubarb with strawberry ice and elderflower sorbet, desserts that echo the season's harvest without heavy sugar loads.

Alpine terraces and a focus on Austrian wines

The interior accommodates thirty guests, fostering an atmosphere where service feels personal and unhurried. Warmer months spill out onto a sun terrace offering unobstructed views across the Tiroler Berge. The drink list aligns with the food philosophy by positioning Austrian wines as the core selection, supplemented by curated bottles from abroad. Staff assist in matching these beverages to dishes ranging from the house-made tagliatelle with ricotta and pistachios to the special cuts from the Almochs available for sharing. Every component reinforces a dining environment defined by transparency in sourcing and respect for the surrounding landscape.