Weinlaube

The story

Weinlaube Schellenberg: Fire-Inspired Real Food in a 300-Year Farmhouse

Fire, farm, and the chef

Martin Real guides the kitchen at Weinlaube in Schellenberg with a "schnörkellos" philosophy that prioritizes product quality over decoration. Working alongside Souschef Florian Speckle, he applies fire-inspired techniques to ingredients sourced through a strict Leaf to Root and Nose to Tail approach. The team operates within a traditional Bauernhaus, using the building's three-hundred-year history as a backdrop for a menu that respects local customs while incorporating international crossovers. Real champions fire-inspired cuisine, ensuring the heat of the grill or oven enhances rather than masks the raw material.

Dishes that bridge regions

A Gault&Millau score of fifteen highlights the consistency of this farmhouse cooking style, where dishes like sweet potato mash with salsa verde offer a handfest start. The menu features braised pointed cabbage prepared "Thai Style" with buckwheat, demonstrating how boundaries dissolve between Austrian, Italian, and Asian influences. Earthier notes appear in the cauliflower soup enriched with Périgord truffle, while heartier plates such as the Rindsschmorbraten "Stroganoff" with mustard sauce satisfy deeper cravings. Even the grilled BBQ Swiss salmon with Puntarelle reflects a seamless blend of regional sourcing and creative execution.

Hospitality in a historic setting

Guests gather in a space defined by warm timber and the enduring presence of a farmhouse structure. The dining room feels grounded, matching the unpretentious ethos of the food served tableside. Host Martin Real ensures visitors feel welcome, framing the meal as Soul Food rather than a formal spectacle. The setting supports a relaxed pace, allowing diners to focus on the interplay of textures and the honest preparation behind every plate, cementing this venue as a pillar of authentic Real Food culture in the region.