The story
ZeitRAUM in Weiz approaches regional Austrian cuisine through what Stefan Eder terms a regioglobale philosophy. The kitchen merges international plating techniques with locally sourced ingredients, operating alongside sous-chef Fabian Großschädl. This disciplined approach secured a 16.5 score from Gault&Millau, recognizing the consistent execution of complex seasonal flavors.
Fermented trout arrives dressed with elderflower blossoms and a sharp dandelion preparation that brightens the palate. Asparagus follows closely, paired with a baked egg yolk and fresh corn salad. The Kathreiner lamb rests beside lavender shallots, while a spicy bear garlic hollandaise accompanies the river wels catfish. A dedicated wine list runs alongside the seven-course menu to match each progression.
Housed in a building dating back to 1778, round wooden tables feature built-in cutlery slots designed to keep surfaces clear for structured presentations. Guests encounter a hovering cloud of smoked fish tartare accompanied by a delicate drizzle of fish essence. The layout prioritizes quiet conversation, allowing the food to command full attention without visual clutter.
Pastry world champion Eveline Wild shapes the final service around strawberry, rhubarb, and violet. These fruits appear across two distinct preparations, ranging from soft dumplings to smooth ice cream. Vegetarian diners receive a complete plant-based alternative during September when the entire menu shifts away from meat.
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At the "WILDen Eder", the talents of pastry world champion Eveline Wild and head chef Stefan Eder converge. Alongside the evening tavern menu, fine dining is served in the dedicated ZeitRaum space. The round wooden tables conceal not only built-in cutlery compartments but also various surprises – such as a cloud of smoked fish tartare hovering over the table to set the mood, accompanied by a gentle "rain" of fish essence from a glass sphere. The seven-course menu changes with the seasons and the region's fresh produce. In spring, for instance, it is light as a feather and features an abundance of herbs and blossoms, such as fermented Arctic char with elderflower and dandelion dressing, asparagus with baked yolk and chickweed, aromatic wild-garlic hollandaise served with catfish, or Kathreiner lamb with lavender shallots – all masterfully crafted with a delicate sensitivity to flavors. Strawberries, rhubarb, and violets feature prominently in two distinct components for the sweet conclusion, ranging from delicate pastries to ice cream, enchantingly presented. During September, the ZeitRaum menu is offered entirely vegetarian, yet sampling the creative vegetarian alternative is highly recommended throughout the rest of the year as well. An exciting wine pairing is provided. Address: Dorf 3, 8171 St. Kathrein am Offenegg, Austria Contact: 03179 82350 | info@der-wilde-eder.at | https://www.der-wilde-eder.at/ Opening Hours: Mon, Fri, and Sat from 6 PM Team: Stefan Eder, Chef | Fabian Großschädl, Sous Chef | Eveline Wild, Pastry Chef
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