Timon Jakli

"A flawlessly prepared Austrian classic – very tasty! The dumpling had a lot of butter in it – but why not?!"

Barbara Kunze

"Making a decent Beuschel out of whole lungs is a lot harder than frying a beef fillet for two minutes from each side. Chef Max Stiegl dedicated himself to put the animal inner life in a multi-course menu once in a month."

Gault&Millau Österreich

"A classic that we order almost every time is the Pannonian fish soup Halászlé."