The story
Der Luis in Weiz presents a focused approach to regional Austrian cuisine under Chef Luis Thaller. His four to eight course menu earns consistent praise from critics, including a notable Gault&Millau recognition for its balanced execution. He prepares these dishes exclusively for a maximum of eight guests. This intimate setup allows him to prioritize seasonal farm produce while incorporating selective luxury elements like foie gras and summer truffles.
Guests encounter layered flavors starting with a chilled tomato and apricot gazpacho that balances acidity against warmth. The brown trout arrives twice, first as a crisp raw marination with cucumber and goat cheese, then gently warmed alongside milk ice cream. A signature plate features the Bauernei paired with roasted pork head, cracklings, and kohlrabi. A subsequent course of partridge highlights the crispy fat skin against tender meat.
The dining space maintains an unpretentious atmosphere that keeps attention fixed on the plates and conversation. A comprehensive wine list runs parallel to the food, offering careful pairings for every course. Desserts conclude the meal with light yet intense combinations of cherry, tonka bean, and Zotter chocolate. This steady focus on quality defines the regional kitchen without unnecessary fanfare.
Recognition
Details
History
To avoid raising false expectations: "Der Luis" is actually not a gourmet restaurant, but rather a fantastic four- to eight-course menu, created and served by Luis Thaller for a maximum of eight guests. Following a modest table setting, the amuse-bouche—a tomato-apricot gazpacho that is wonderfully refreshing on a hot day—already reveals what you can look forward to here: primarily regional ingredients of top quality, elevated with occasional luxuries (such as natural foie gras and summer truffles), and prepared with wonderful harmony. Certain dishes are served in two courses, like the brook trout: first raw and marinated with cucumber and goat cheese, then served lukewarm with whey ice cream (so good it will bring you to your knees). The signature dish—a farmer’s egg with pork head, crispy cracklings, and kohlrabi—is followed by a delicate partridge with crispy fat rind. To finish, a dessert featuring cherry, tonka bean, and Zotter chocolate—light and airy yet intensely flavorful. In summary, exceptional cuisine in an unpretentious setting, matched by its comprehensive wine selection. Address: Hauptplatz 3, 8184 Anger, Austria. Contact: 03175 22 06. Email: derluis@posthotel-thaller.at. Website: https://www.restaurant-derluis.at/. Opening Hours: Tuesday & Friday 18:00–21:00, Saturday 12:00–14:00 & 18:00–21:00. Team: Luis Thaller (Chef), Renate Allmer (Sous Chef).
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