The story
Located within Hotel Weisser Bär in Sankt Wolfgang im Salzkammergut, Paula offers refined Austrian-French cuisine guided by Chef Sebastian Leutgeb. He draws inspiration from his childhood on the Postalm in Mittersill, where watching his grandmother Paula prepare dishes like Kaiserschmarrn instilled a love for fresh, honest flavors. His training expanded through stations at the Adlon in Berlin and Schloss Fuschl, introducing French methods that emphasize reduction and purism. These influences merge into seasonal menus that balance rustic warmth with elegant technique, establishing a distinct voice in the local culinary scene. The recognition followed quickly, securing three Gault Millau haubes and a Michelin star in 2025.
The menu transforms personal history into edible narratives. The Maisstubenküken arrives in two distinct stages. Guests first receive a soup with fine semolina dumplings presented in small ceramic bowls, evoking the vessels used by Sebastian's grandmother. The second course presents roasted chicken accompanied by macadamia nuts, wild chanterelles, and apricots. Another creation highlights the partnership between the kitchen and the floor. Potatoes sourced from Miriam Grädler's family farm meet lake fish and a sauerkraut nage, a dish that exemplifies the restaurant's dedication to regional Austrian cuisine elevated by technical precision.
Restaurant manager and sommelière Miriam Grädler guides guests through the dining experience with a focus on precise beverage selection. Her expertise, developed across five-star properties and refined during seasons at Schloss Fuschl, shapes a wine program designed to elevate the four-to-six-course tasting menus. Each glass is chosen to harmonize with the specific ingredients of the night's dishes, supporting the structural integrity of each course in this French-influenced dining format. The service maintains an atmosphere of polished comfort, allowing the food and wine to remain the center of attention.
Recognition
Ambience
Details
History
At the "Paula," Sebastian Leutgeb serves not only dishes that taste good, but also ones that have a story. Many of the dishes are dedicated to his grandmother, after whom the restaurant is also named. The Maisstubenküken (corn-fed chicken) is served in two courses: once as a soup with delicate semolina dumplings, in bowls from Grandma Paula, and once roasted with macadamia nuts, porcini mushrooms, and apricots. "Dinkelhausen – St. Wolfgang 2.0" initially raises questions, but when the course is served by restaurant manager Miriam Grädler, things become clear, as both places are the hometowns of her and chef Leutgeb. Here, potatoes from Grädler's family farm are paired with fish from Lake Wolfgang along with a sauerkraut jus – and just like the couple, the dish itself forms a harmonious union. Address: Markt 88, 5360 St. Wolfgang, Austria Contact: 06138 20333, office@weisserbaer.at, https://weisserbaer.at/ Opening Hours: Thu–Sat 18:00–23:00 January and February 2026 Team: Sebastian Leutgeb, Chef
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