Bergblick der Gasthof

The story

Bergblick der Gasthof in Riezlern | Award-Winning Alpine Dining

The Chefs and the Kitchen

Bergblick der Gasthof in Riezlern anchors its menu in regional Austrian cooking that honors the surrounding mountains. Brothers Toni and Andreas Ziep manage the property together after taking over the lease several years ago. Their kitchen draws directly from the valley floor and nearby pastures. Daily preparations rely on straightforward techniques rather than heavy modification. Ingredients travel short distances from farm to table.

Signature Plates

Diners frequently order the trout prepared two ways, smoked and confit, then dressed with horseradish, mustard seeds, and young leeks. Guides have called this particular arrangement the composition of the evening. A lighter alternative features a goat cheese praline served beside pumpkin chutney. Hearty evenings often turn to the pepper steak accompanied by bacon beans, a sharp pepper jus, and pan fried potatoes. The flavors remain deeply rooted in traditional alpine cooking.

The Historic Setting

The building itself has stood for three centuries while adapting to changing seasons. Guests gather in a comfortable stube that feels grounded and unhurried. Warm wood surfaces and simple furnishings keep the focus on conversation. A sunlit terrace opens toward the valley when the weather allows. This straightforward approach defines their modern take on Gasthof cuisine.