The story
Chef Jeremias Riezler runs the Austrian cooking with a strict focus on regional ingredients and biological farming standards. The menu shifts daily to match what the valley can actually provide, which means no cucumber salads during freezing months. His sister Bettina Riezler handles service while sous chef Christina Brinkmann supports the prep work. This family-driven setup keeps operations grounded and responsive to weather changes.
Wednesday serves offal and minced meat while Thursday highlights local game. Jeremias often pairs foraged boletus mushrooms with buckwheat risotto or combines alpine venison with colorful root vegetables. Bettina collects aromatic wild greens from high meadows to finish each course. Critics have awarded the kitchen a 15.5 Gault&Millau score alongside Austria’s first Green Gault Millau cap. Guests can book the Chuchedisch to watch these shifting menus unfold at the counter.
The dining space sits inside a converted barn loft where real hardwood floorboards run from ceiling to floor. Local carpenters crafted the furniture using ecological finishes and reclaimed timber. Large windows frame the Kleinwalsertal peaks while keeping the room bright enough to read a menu without artificial light. The layout encourages quiet conversation between guests who appreciate unpretentious alpine cuisine.
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The concept of the Walserstuba in Riezlern in the Kleinwalsertal is not so easy to describe. Or perhaps it is. Actually, it’s quite simple: cuisine deeply connected to nature, without any frills. The owner and head chef puts it this way: “There simply aren’t any scallops with caviar and lobster jus, but rather self-foraged porcini mushrooms with buckwheat risotto and gentian, or Walser chamois with colorful winter vegetables.” That alone is a clear statement. Recommending specific dishes is hardly sensible anyway in the case of the Walserstuba. The menu changes daily, but each day has its own theme. Wednesday (our favorite day), for example, is the day of offal and minced meat. Thursday (we like that one too) features game on the menu. For the truly daring diners, there is the “Chuchedisch”, Jeremias Riezler’s alpine version of the Chef’s Table. Address: Eggstraße 2, 6991 Riezlern/Kleinwalsertal, Austria Contact: 05517 53 46 0 info@walserstuba.at https://www.walserstuba.at/ Opening Hours: Thu–Sun 18:30–19:30 Team: Jeremias Riezler, Head Chef Christina Brinkmann, Sous Chef Bettina Riezler, Maître d’
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