The story
Restaurant Kupferdachl in Graz serves Austrian inn cooking at Hauptstraße 15, 8141 Premstätten, and holds 17 points from Gault&Millau for 2026. A copper-clad bar and a walk-in wine cabinet of more than 300 bottles sit alongside the dining rooms.
Daniel Edelsbrunner leads the kitchen, and the sourcing stays as close to home as possible. Local ingredients often meet global ideas: tomatoes with poppy seeds, pine nut tahini and Nuart mozzarella, or venison loin with honey panna cotta and verbena. Four- and seven-course menus show the range.
The inn serves classics such as sautéed veal sweetbread, Tafelspitz from Chianina beef and minced Kaiserwald venison with potato purée. Daniel's parents opened the place in 1986, and Gault&Millau gave the kitchen 14 points. The wine list leans toward lively, mineral bottles from growers the team knows personally.
Recognition
Details
History
The renovation is complete, the separation crystal clear: there is the Kupferdachl, a traditional inn with a rock-solid kitchen, outstanding produce, and a healthy dose of passion, and there is the Edelsbrunner, that dark-toned parlor where one can unreservedly indulge in the pursuit of refined dining. We will write about the latter elsewhere. Here, we celebrate the culinary foundation, the Kupferdachl. The inn features delicacies such as sautéed veal sweetbread, Tafelspitz from Chianina beef (with a classic garnish), or minced meat from Kaiserwald venison – served with potato purée and red wine shallots. It is a magnificent tavern kitchen. Probably one of the best in the country. And since the aforementioned fine-dining room is essentially part of the establishment, the wine cellar is equally impressive. Address: Hauptstraße 15, 8141 Premstätten, Austria Contact: 03136 5236 70 | restaurant@kupferdachl.at | https://www.kupferdachl.at/ Opening hours: see homepage Team: Florian Schuster (Chef), Jan Farnleitner (Sous Chef), Martin Pölderl (Sommelier), Sandra Scherbinek (Maitre d')
The Kupferdachl appears beautifully and completely renovated. Alongside a copper-clad bar counter, a walk-in wine cabinet featuring more than 300 bottles is presented. The newly redesigned restaurant continues to offer outstanding à la carte dishes. With a separate fine-dining area—a modern room lined in dark tones—Daniel Edelsbrunner has now created a new stage for his exceptional craft alongside hostess Sandra Scherbinek. The sourcing circle is kept as tight as possible. Nevertheless, local ingredients are often paired in an open-minded, globally inspired manner: from the outstanding combination of tomatoes, poppy seeds, pine nut tahini, and Nuart mozzarella, to the shrimp that pairs excellently both raw and in crispy kataifi pastry with pumpkin and pea, all the way to the venison loin and honey panna cotta with verbena. Overall, highly harmonious and a great pleasure in four- and seven-course menus. Address Hauptstraße 15 8141 Premstätten Austria Contact 03136 523670 restaurant@kupferdachl.at https://www.kupferdachl.at/ Team Daniel Edelsbrunner Chef Jan Farnleitner Sous Chef Martin Pölderl Sommelier Sandra Scherbinek Maître
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