The story
Kropf sits in Griffen near Völkermarkt, where the Morolz family has practiced Carinthian cuisine across four generations. Andreas Morolz leads the kitchen with a commitment to simplicity, framing the daily work as "pure passion for good food" rather than culinary theater. His approach grounds the menu in local habit while leaving room for calculated risks, ensuring the restaurant feels familiar yet alive.
Andreas absorbed traditional techniques from his grandmother and mother before mastering refinement through independent study. He shares the operation with his brother Martin, who handles front-of-house duties and roasts the house coffee on-site. The brothers divide their efforts sharply each week: they serve comforting classics Monday through Thursday, then switch gears to assemble elaborate tasting menus on Fridays.
Regular service features staples like Kasnudeln, Schnitzel, and Zwiebelrost, anchoring the Austrian kitchen in regional comfort. Friday dinners shift toward inventive compositions, offering courses such as sautéed trout paired with early spring greens, roast potatoes, green currants, and wild groundsel. These dishes highlight botanical precision and harmonious layering, proving that ambitious cooking can thrive within a modest setting. Gault & Millau recognized this balance with 14.5 points, praising how the brothers elevate humble ingredients without losing the spirit of the Wirtshausküche.
The dining room preserves the unadorned texture of a historic Landgasthof, favoring the charm of past decades over temporary design trends. Long-standing guests gather here for both intimate meals and large celebrations, comfortable in an environment that values consistency alongside occasional surprises. The property extends the visit with guest rooms available for those wishing to stay overnight, completing the full cycle of country hospitality.
Recognition
Ambience
Details
History
What the Morolz brothers have achieved in this simple country inn with the charm of past decades deserves recognition. During the week, they serve hearty menus and traditional classics here – very much in the spirit of a modern tavern kitchen. But on Fridays, it comes down to a culinary showdown: Then the brothers show what they're really capable of in four to six courses. The kitchen's offerings pique your curiosity. What initially sounds adventurous – such as char, early greens, roast potatoes, green currants, and ground ivy – unfolds a surprisingly harmonious depth of flavor. Each course is thoughtfully composed, the ingredients are carefully selected, and the flavorful execution proves that exceptional cuisine is possible even in small places. Address: Lind 1, 9112 Griffen, Austria Contact: 04234 255, info@gasthof-kropf.at, https://www.gasthof-kropf.at/ Opening Hours: Mon 11–14, Thu & Fri 11–14 & 17–20, Sat 11–15 & 17–20, Sun 11–15 Team: Andreas Morolz, Head Chef; Michaela Aichwalder, Sous Chef; Martin Morolz, Maître d'
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