Hardthaus

The story

Hardthaus in Waldkraiburg – Modern International Cuisine in a Historic Setting

A Historic Setting for Modern Dining

In the small market town of Kraiburg am Inn, the Hardthaus occupies a protected historic building from 1875. The dining room, with its original character, sets a relaxed yet refined stage for an evening of serious cooking. An outdoor terrace is also available when the weather cooperates.

Chef Marc Vermetten and the Team

A young, flat-hierarchy crew runs the kitchen and front of house. Chef Marc Vermetten leads the kitchen, crafting dishes that are described as light, modern, and unconventional, with a hint of extravagance. The team’s philosophy emphasizes creativity, experimentation, and constant improvement.

Creative, Seasonal International Cuisine

The kitchen sources ingredients daily from nearby markets and regional suppliers, giving the menu a strong seasonal focus. The cuisine is international in spirit but rooted in local produce. Guests can choose from a “Feinschmeckermenü” (tasting menu), a vegetarian version, or order à la carte. Dietary needs such as gluten- or lactose-free are accommodated on request.

A sample tasting menu might include Yellowfin tuna with miso, green apple, and avocado; Skrei loin with shiitake and green curry; venison saddle with cauliflower and white pepper foam; Black Angus rib eye with Romanesco and carrot; and crêpes Suzette with Tahiti vanilla ice cream. The menu changes daily based on market availability. The tasting menu is priced at €85, with a wine pairing option at €60.

Michelin Recognition

The Hardthaus’s consistent quality and inventive approach earned it a Michelin Recommended distinction in 2026, placing it on the map for discerning diners in the region. The restaurant also offers an attached boutique hotel for those who wish to extend their evening without worrying about the drive home.