The story
Mayer’s Restaurant Zell am See presents a French-Austrian cuisine inside Schloss Prielau, an estate owned by the Porsche family since the 1980s. Bavarian-born chef Andreas Mayer developed his culinary method here, merging classic technique with bold global aromas. He treats every plate as a deliberate composition where texture and temperature matter equally. His wife Anette handles guest relations, keeping the service personal rather than rigid.
Critics have noted how quickly he embraced plant-forward cooking while maintaining rich meat and seafood plates. This balanced approach to contemporary cuisine earned a score of seventeen from Gault Millau for 2026. The kitchen prepares langoustines until they reach remarkable tenderness, often pairing them with a light lemongrass jelly. Duck liver appears across three distinct formats, finished with a touch of ripe mango to balance the richness.
Guests dine in rooms that reflect the castle’s literary past, which once belonged to poet Hugo von Hofmannsthal. The dining space remains uncluttered so the food stays the center of attention. An extensive wine list supports the regional cuisine, guiding diners through crisp whites and structured reds. Every detail, from table placement to plating geometry, serves the goal of uninterrupted enjoyment.
Recognition
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History
Andreas Mayer's passion lies in vegetarian and vegan cuisine. He already featured them prominently on his menu when others could hardly spell the words. Yet we opt for the delicacies of meat and fish. The langoustines are unmatched in their tenderness, the lemongrass jelly and calf’s head more than worthy companions, and the almond milk a true enhancer. The concentrated foam soup glides feather-light down the palate. Elaborate and harmonious, the duck liver shines in three variations: seared, as a parfait, and as a bonbon. The mango rounds off the dish with its subtle sweetness. In keeping with the times, Andreas Mayer incorporates flavors from around the globe, always with the aim of crafting light, flavorful dishes. Did we forget something? Ah yes, the hostess, Anette Mayer, who engages her guests with such charm and empathy that few can match her. That they offer an excellent wine list hardly needs stating. A few words on the location: Schloss Prielau, owned by the Porsche family, is a sanctuary of bliss. Address: Hofmannsthalstraße 10, 5700 Zell am See, Austria Contact: 06542 72 91 10 | info@schloss-prielau.at | https://www.mayers-restaurant.at/ Opening Hours: Wed–Sun 19:00–24:00 Team: Andreas Mayer – Chef | Harrie Lute – Sous-chef
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