The story
Bernhard Zimmerl established this fine dining venue in Waidhofen an der Thaya to present a strictly personal tasting menu. The chef developed his technique from scratch while studying Japanese seasoning profiles and French plating standards. His Japanese Austrian cuisine merges regional forest floor ingredients with precise global sourcing. A recent Gault&Millau score of seventeen validates his self directed path.
Guests encounter a fixed twenty three course sequence where every plate reflects careful structural planning. The chef transforms local Waldviertel carp into aromatic powder that replaces traditional bonito flakes. Raw hamachi appears alongside toasted einkorn grains while alpine prawns arrive dusted with spicy togarashi. Fried carp roe pairs with beluga caviar and champagne foam to highlight regional aquatic products.
The dining area sits behind a private entrance within a deliberately dark interior designed by Meindl Cavar Concepts. Small capacity allows guests to observe the open kitchen while focusing on precise lighting setups. Vegetable patches supply the kitchen directly and leftover scraps nourish hens that provide fresh eggs daily. This refined fine dining environment respects seasonal rhythms without sacrificing access to premium international suppliers.
Recognition
Ambience
Details
History
Bernard Zimmerl's "Zimmerl" is a new opening. His other venue, the "Foggy Mix", is next door and still serves excellent bistro cuisine. The "Zimmerl" maintains a deep, dark ambiance, is accessible via its own entrance, and offers a tasting menu that truly impresses. According to the menu, there are 23 courses. But one should not be intimidated by that number. Some dishes are small, others light, and every single praline counts in the end. It quickly becomes clear from the first few courses that Zimmerl has a fondness for Japan. Hamachi (with einkorn), alpine shrimp (with togarashi), king crab (with sanbaizu). The former is a Japanese spice blend with nori and sansho pepper, while the latter is a dashi-based vinegar. Zimmerl enjoys experimenting. He makes katsuobushi from Waldviertel carp. While it cannot be shaved as elegantly as bonito flakes, as a powder it is highly aromatic and magnificent. Carp also appears elsewhere on the menu – alongside the Gillardeau oyster – namely in the form of fried carp milt and together with myoga, champagne foam, and Beluga caviar. What is offered at the "Zimmerl" is a surprise in more than one way. A positive surprise, mind you! Address: Heidenreichsteiner Straße 28, 3830 Waidhofen an der Thaya, Austria Contact: office@restaurantzimmerl.at https://www.restaurantzimmerl.at/ Opening Hours: Thu–Sat from 6 PM Team: Bernhard Zimmerl, Chef
Location
