Hotel zum Mohren

The story

Hotel zum Mohren Reutte: A 370-Year Legacy of Austrian Cuisine

Heritage and Kitchen Philosophy

The Hotel zum Mohren in Reutte anchors a three-century tradition of Austrian cuisine along the busy Untermarkt square. Chef Thomas Ruepp channels that legacy into a kitchen that prioritizes daily market runs and strict seasonality. Spring tables shift toward white asparagus preparations while autumn brings forest mushrooms and wild game from the surrounding Lechtal foothills. The Gault & Millau jury recognized this consistent attention to provenance when they awarded the restaurant twelve points for its reliable execution.

Signature Plates and Seasonal Focus

Diners often begin with the Spargelcarbonara, a spring staple that balances creamy pasta with locally sourced asparagus spears. The menu transitions smoothly toward roasted venison and pheasant as the mountain trails cool, showcasing ingredients harvested within the immediate Naturpark region. Grilled meats command particular respect here, featuring dry-aged cuts from nearby alpine farms alongside carefully selected US filets. These selections form the centerpiece of the annual steak week in October, where butchers trim special cuts exclusively for the month.

The Dining Room and Cellar

Sunlight fills the main Speisesaal through large windows overlooking the town square, creating a bright backdrop for business lunches and extended weekend dinners. Guests seeking quieter conversation retreat to the adjacent Gaststuben or step onto the covered Sonnenterasse during warmer months. Below the service area, a dedicated Weinkeller stores regional Austrian whites and robust reds curated to match the kitchen’s approach to Austrian cooking. This layered layout allows the same building to function as both a bustling community hub and a refined culinary address.