The story
Hannes Müller, named Chef of the Year 2025, leads the kitchen at Die Forelle alongside his wife Monika, who manages the front of house. Their approach defines Berg.See.Küche, a concept rooted in Carinthian regionalism rather than forced Alpine-Adriatic fusions. The team focuses on discovering the exceptionally simple, prioritizing seasonality and honest craftsmanship over complexity. Circular thinking serves as a lived tradition here, with produce sourced directly from local partners and their own farming operations.
The menu showcases precise techniques applied to local ingredients, beginning with dry-aged trout served with roasted cauliflower and fennel pollen mayonnaise. Guests encounter bold pairings such as zucchini accompanied by fermented cherries and Dirndlgel, followed by zander simmered in a clear tomato broth. A highlight is the sheep from their own breeding, marinated for twelve hours and presented with fennel cooked in salt dough alongside a reduced whey sauce. The cephalopod dish features Bergradicchio, parsley root, and rowan berries, concluding with semolina pudding enriched with sour cherries.
Located within a nature paradise on the shores of Weissensee, the restaurant provides diners with sweeping panoramas of the lake. The setting complements the culinary focus, reinforcing the connection between the landscape and the plate. This dedication to quality and regional authenticity has earned Die Forelle a score of 18.5 points from Gault&Millau. The environment feels grounded and welcoming, mirroring the straightforward yet refined character of the food.
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History
The Trout by Monika (Restaurant Manager) and Hannes Müller is situated in the nature paradise of Weissensee. In the gourmet restaurant, featuring a beautiful panoramic view of the lake, the menu begins with small delicacies across three courses. This is followed by dry-aged trout with roasted cauliflower and fennel pollen mayonnaise. Grand: zucchini with fermented cherries and dirndl jelly. Next comes pike-perch in a clear tomato broth, along with a chive bread plate served in between. Here, the kitchen motto is not Alpen-Adria or Mare e Monti, but BERG.SEE.KÜCHE. Simply Carinthian regionalism. Another highlight: sheep from their own breeding, first slow-roasted for twelve hours in the oven, with fennel cooked in salt dough. Served with a reduced whey sauce prepared like a beurre blanc. One would gladly enjoy this dish more often. The masterfully prepared mollusk with Bergradicchio, parsley root, and rowan berries also wins you over. For final bliss, there is semolina flan with sour cherries and sweet farewell greetings. Address: Techendorf 80, 9762 Weissensee, Austria. Contact: 04713 23 56, info@dieforelle.at, https://www.dieforelle.at/. Opening hours: Wed-Sat 6-8 PM. Nov.-Apr. Team: Hannes Müller, Chef · Chef of the Year 2025; Monika Müller, Maître d'
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