The story
Geschwister Rauch, in Feldbach, Austria, serves Austrian gourmet cooking at Trautmannsdorf 6, a Wirtshaus by day and a fine dining restaurant by night. Gault&Millau gave the restaurant 18 points in 2026.
Chef Richard Rauch runs two kitchen lines under one roof, a country inn menu at lunch and a tasting menu in the evening. The gourmet menu opens with three small greetings, including a quail egg in potato crisp with mushroom truffle mayonnaise. Amur carp follows in two forms, raw-marinated and as a tartare with beetroot.
The dish that draws the most attention is "Crunchy Funky Fish," a lake trout with a buckwheat-rye crust, pickled trout roe and whipped cream. Spring arrives as a kohlrabi and almond oil panna cotta with wild celery and mountain mint. The wine pairing leans Styrian, which suits the regional focus of the Austrian kitchen.
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To start, Richard Rauch sends three little greetings: a quail egg wrapped in potato crisp with mushroom truffle mayonnaise and two small rooster combs on top. One can hardly imagine a more coherent introduction to the menu. The other two greetings also impress, especially the small tart with goose hearts and cream cheese. Then – still an amuse-bouche – comes the Amur carp. Rauch serves it in two courses: once raw-marinated and thinly sliced, and once as roughly chopped tartare with various textures of beetroot. Spring arrives on the table as a kohlrabi-almond oil panna cotta – with wild celery and mountain mint. But the fish steals the show. Under the name “Crunchy Funky Fish,” an extravagantly modern version of lake trout is presented. It features a buckwheat-rye crust, lard-confited watermelon radish, pickled trout roe, and whipped cream. The dish – which also includes smoked eel-apple fond, pickled elder capers, and shredded red sorrel – is multifaceted, complex, and exceptionally harmonious. The entire menu is highly enjoyable and the wine pairing is Styrian and top-notch! Address: Trautmannsdorf 6, 8343 Bad Gleichenberg, Austria Contact: 03159 41 06 | office@geschwister-rauch.at | https://www.geschwister-rauch.at/ Opening hours: Tue–Sat 17:30–19:00 Variable, see homepage Team: Richard Rauch, Chef · Chef of the Year 2015 | Sebastian Peer, Sous-chef
On this Labor Day, the terrace of the Rauch siblings' inn proves to be well-filled, so we promptly take our seats under the guidance of a capable team and eagerly browse the extensive wine list. Having made our selections, we are treated to the classic "Trautmannsdorf Wedding Soup" featuring four homemade garnishes, root vegetables, and beef marrow, alongside marinated trout with pickled wild asparagus, potatoes, and flax seeds. Solid craftsmanship, clear direction. Also highly recommended: the exceptionally juicy Paris-style schnitzel from the house's own free-range pork with pea salad and cucumber-dill salad, and finally, the exemplary freshly baked apricot crepes. Address Trautmannsdorf 6 8343 Bad Gleichenberg Austria Contact 03159 41 06 reservierung@geschwister-rauch.at https://www.geschwister-rauch.at/ Opening Hours Wed–Sat 11:30 AM–1:00 PM flexible Team Richard Rauch Chef Sebastian Peer Sous-chef Sonja Rauch & Felix Semikin Maître
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