The story
At the Neusacherhof on the shores of Lake Weissensee, chef Stefan Glantschnig runs a Wirtshaus that is both a nod to tradition and a showcase for his refined technique. Since 2022, he has been reinterpreting the classics of Austrian home cooking – familiar dishes like trout, Backhendl (fried chicken), and Wiener Schnitzel – with a precision and creativity that earned the restaurant three toques (Hauben) and a Michelin recommendation.
Glantschnig’s path to this lakeside kitchen is rooted in a fifteen-year apprenticeship in some of Europe’s most renowned kitchens, including the three-Michelin-starred L’Arnsbourg in France and the Atelier of the Hotel Bayerischer Hof in Munich under Jan Hartwig. A winner of the “Junge Wilde” (Young Wild) European title in 2017, he brings an exacting, detail-obsessed approach to the region’s bounty.
The menu changes with the seasons and is built on a “regional core.” Starters might include a gebeizte Forelle (cured trout) with spring salads, sea buckthorn, and rye, or a beef tartare with mustard mayo and malt bread. Main courses range from a classic Wiener Schnitzel (strictly veal) to a Weissensee char, gently cooked with whey, root vegetables, and yuzu. For those who want to explore, the chef offers a multi-course surprise menu, with three, four, or five courses, each paired with wines.
The atmosphere is that of a welcoming inn – a place where guests of the hotel and outside visitors alike can settle in for an à la carte meal or a tasting menu. It is a cuisine that marries the comfort of a Gasthaus with the ambition of a fine-dining kitchen, always grounded in the produce of Carinthia. As Glantschnig says, “Die Wahrheit liegt auf dem Teller” – the truth lies on the plate.
Recognition
Ambience
Details
Location
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