Rauch-Hof

The story

Rauch-Hof Stainz: Award-Winning Styrian Farm-to-Table Dining

Rauch-Hof in Stainz combines a working farm with a guesthouse to deliver authentic Styrian cooking. Chef Karin Rauch leads a kitchen where meals originate from the attached agriculture and five on-site fish ponds, ensuring a direct connection between the land and the plate.

The Kitchen and the Land

Karin Rauch runs the kitchen while Willi Rauch manages the wine list, pairing culinary skill with beverage expertise. The Gault&Millau guide awards this property 14 points for its genuine family atmosphere and the way the connected farm influences the menu. Messages from the agricultural team often accompany dishes, supporting a zero-kilometer supply chain where vegetables are fresh and fish arrives from the estate's ponds. A daily current vegetable tablet placed at every table highlights the quality of produce harvested that morning.

Signature Dishes and Ingredients

Local production features prominently, with trout prepared fried, hot-smoked, or pan-fried over bear garlic risotto. Guests can order the Beiriedschnitte, a compact rump steak, alongside house-made noodles tossed in cream with nettle mushrooms and toasted pine nuts. Seasonal options include roasted lamb with spring herb strudel or boiled beef with nettle spinach. Desserts highlight regional flavors, such as a panna cotta infused with rapeseed oil paired with strawberries marinated with woodruff.

Atmosphere and Service

The dining room sits within a leisure facility, providing ample space for tennis, swimming ponds, and active recreation. Service remains affectionate, leaving a lasting impression of care that encourages return visits from locals and travelers alike. Wine selections curated by Willi Rauch complement the hearty portions, highlighting the range of Austrian cuisine available throughout the seasons.