Kräuterreich by Vitus Winkler

Vitus Winkler is our "Chef of the Year". Why he earned this title, we explain further ahead, on the first pages of the guide. Here once again: congratulations! We are delighted. At the same time, we look forward to our next visit to the Kräuterreich restaurant, because a culinary evening with Vitus Winkler is truly unforgettable. His menu follows a clear concept. It takes diners on a journey through an alpine landscape. More precisely, it is an ascent that begins "in the village" and then traces the topography of a mountain hike through stations such as "Field", "Rivers and Lakes", up to the "tree line" and beyond. For Winkler, "in the village" means veal sweetbread with celery, rhubarb, and spruce. The sweetbread is baked with a rhubarb lacquer, the celery is served as a cream, and the spruce is presented as wonderfully aromatic spruce tips. Accompanied by spruce oil, celery bacon, and hemp seeds. Higher up – the course titled "Forest and Meadow" – Winkler serves an incredibly compelling game dish. Pan-seared backstrap from a May billy goat with larch (oil and cones), mushroom foam, mushroom tartare, and hay-milk brioche. Absolutely harmonious; every course offers its own surprising moments. Highly recommended! Address: Kirchweg 2, 5621 St. Veit im Pongau, Austria Contact: 06415 43 23 | sonnhof@vituswinkler.at | https://www.vituswinkler.at/ Opening Hours: Thu–Mon, 6:00–10:00 PM Team: Vitus Winkler, Chef · Chef of the Year 2026 | Hubert Wirth, Sous-chef | Eva-Maria Winkler, Sommelier