The story
Gründler’s Gourmetstüberl at Seestraße 35 in Achenkirch earned 17.5 points from Gault&Millau in 2026 for its Alpine cuisine. Father Armin and son Alexander Gründler cook here, inside their family-run hotel above the Achensee.
Armin and Alexander work in the kitchen together, and they also cook for the Genießer Wirtshaus, the hotel's traditional inn. Alexander's wife Caroline serves as house sommelier. Gault&Millau praises her wine list and her attention to detail as hostess. The restaurant's own site counts three family generations under one roof and mentions four toques and one Michelin star.
The guide describes small bites such as baked celery with blood sausage, sauerkraut and apple. Two signature dishes, "The Red Laura" and "The Blue Giant", pair red-skinned potatoes with mushrooms from Schwammerlhof in Vomp. Mains include Miéral duck breast with pumpkin, cranberry and barley, and Almochs with winter truffle, salsify and sauce royale. Piedmont hazelnuts with pear and rosehip close the meal.
This Alpine kitchen leans on game, Merino lamb and fish from the Achensee region. Trout and char come from the Herzogliche Fischzucht Kreuth. Armin is a trained meat sommelier, which shows at the Wirtshaus, where Gault&Millau gave 13.5 points in 2026. It singles out ox head cheese with root vegetables and a smoked head lettuce soup. Offal and chamois or venison appear from time to time.
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When “Father and Son” … work their magic in such a congenial way across both the traditional inn and the gourmet dining room, you can be sure you’re in the four gifted hands of father Armin Gründler and his son Alexander. The third member of the team is Alexander’s wife Caroline, the house sommelier with an impressive wine list and a consistently cheerful hostess who pays close attention to detail. It’s little wonder we spend an unforgettable evening here, treated to wonderful small bites and compositions such as baked celery with earthy blood sausage, sauerkraut and apple, alongside the refined signature dishes “The Red Laura” and “The Blue Giant” (red-skinned potatoes and mushrooms from Schwammerlhof in Vomp). No less captivating are the meat courses: Miéral duck breast with pumpkin, cranberry and barley, and Almochs with winter truffle, salsify, pillowy potatoes and sauce royale. And just as excellent for the finale: Piedmont hazelnuts paired with pear and rosehip. And then – after a truly enjoyable feast and lingering over a few more sips – off to the room booked ahead of time! Address: Seestraße 35, 6215 Achenkirch, Austria Contact: 05246 68 00 hotel@kulinarikhotel-alpin.at https://www.kulinarikhotel-alpin.at/ Opening Hours: Thu–Mon 17:30–21:00 Team: Armin & Alexander Gründler Chef: Sonja Kern Maître d':
It is extremely rare to find an inn that places such strong emphasis on provenance and partnerships with suppliers. The Gründlers—father and son both work in the kitchen—maintain friendly and close relationships with their farmers, breeders, and hunters. Thanks to these connections, not only have lasting friendships formed, but also signature dishes that are truly impressive. For example, the ox head cheese with root vegetables. Phenomenal! Or the smoked head lettuce soup. Absolutely unique! From time to time—Armin Gründler is, after all, a meat sommelier with deep expertise—there is also offal or delicacies featuring chamois and venison. Address: Seestraße No. 35, 6215 Achenkirch, Austria Contact: 05246 68 00 | hotel@kulinarikhotel-alpin.at | https://www.kulinarikhotel-alpin.at/ Opening Hours: Thu–Mon 11:30–14:00 and 17:30–21:00 Team: Armin & Alexander Gründler | Chef: Sonja Kern | Maître d'
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