Neusacherhof

The story

Neusacherhof Steinfeld: Gourmet Regional Cuisine by Weissensee

Neusacherhof in Steinfeld offers a refined approach to regional Austrian cuisine along the shores of the Weissensee, blending traditional bürgerliche cooking with modern precision under chef Stefan Glatschnig. Guests encounter a culinary narrative that respects local roots while embracing global influences, a balance recognized by a 16.5 rating from Gault&Millau.

Stefan Glatschnig's bold execution

Stefan Glatschnig commands the kitchen with three Hauben, defining his work as "Himmel auf Erden" through dishes that remain grounded yet inventive. He identifies as a "young wild one" who frequently seasons at the edge, creating flavors that provoke without alienating. The six-course menu at Rouge Noir demonstrates this philosophy, beginning with warm butter bread harvested from the hotel's herb garden and advancing to compositions that pair familiar Alpine ingredients with unexpected textures.

Signature dishes and tableside moments

Service often introduces playfulness early with a Champagne and popcorn starter, setting a relaxed stage for the structured courses that follow. Key plates feature paprika filled with crunchy cereal grains, a delicate maize polenta soufflé brightened by shiso, and exceptionally fresh whitefish called Renke. The kitchen emphasizes transparency and freshness here, sometimes employing a fisherman to fillet the Renke directly at the table so guests witness the care taken with the catch.

Rouge Noir and Das Wirtshaus

The property provides two distinct environments: Rouge Noir, characterized by a puristically elegant aesthetic, and the more rustic Das Wirtshaus. Both rooms frame the dining experience with sweeping views of the lake and mountain ranges, integrating the surroundings into the meal. The atmosphere balances contemporary comfort with traditional warmth, supported by the joint efforts of Stefan Glatschnig and Silvio Pfeufer to maintain high standards across all offerings.