The story
Biohotel Gralhof in Steinfeld approaches organic cuisine with a clear emphasis on seasonal lightness. Leonhard Egger and Nina Terliesner direct the kitchen, shaping daily menus around what the surrounding farms yield. Their organic cooking avoids heavy preparations, favoring clean flavors that highlight raw ingredients. Corinna Knaller and her partner Michael oversee the broader operation, letting their credo to do good and create beauty shape both the household and the kitchen. Natural wines from small European vineyards complete the table setting.
The Freiblick dining room opened in December 2018, introducing a modern glass and steel extension to the historic building. X-Born Architects from Graz designed the space to rest gently against the original stone walls while preserving the structure’s character. Guests dine at nine hundred thirty meters above sea level inside the Weissensee nature park. The architecture deliberately steps back so the food remains the focal point during meals.
Plates arrive with deliberate restraint, balancing creativity against agricultural reality. Evening menus shift according to daily harvests, while breakfast offerings present refined variations of local produce. Critics at Gault & Millau recognized this disciplined approach, granting fourteen and a half points for 2026. Diners experience a straightforward progression where quality defines every regional cuisine selection.
Recognition
Ambience
Location