Wirtshaus Steirereck

Here, sustainability uniquely meets luxury, meticulous farming meets excellent cuisine, and tradition meets the future. Everything is perfectly harmonious. The tavern menu celebrates – depending on the day of the week – specific highlights, such as Styrian milk-fed veal or regional freshwater fish. Bitter salads with citrus notes, asparagus with savory quark dumplings, and mushrooms with fermented apple demonstrate that alongside whole-animal utilization, they also master high-level vegetarian cuisine. Instead of a wine list, there is a well-stocked, walk-in wine climate room. An overnight stay is highly recommended, not only because of the distinctive rooms. Breakfast also impresses with handcrafted dishes of the highest quality. Address: Pogusch 21, 8625 Sankt Lorenzen / Turnau, Austria Contact: 03863 20 00, 03863 5151 pogusch@steirereck.at https://www.steirereck.at/ Opening Hours: Wed 17:00–22:00, Thu–Sat 11:30–22:00 Team: Heinz Reitbauer & Jürgen Schneider | Chef: Verena Seiler | Maître d'

Fundamentally speaking: At Pogusch, the Schankkuchl and the Wirtshaus are two fundamentally different things. And the one is crystal clearly separated from the other. This means: If you have a seat at the long table near the fireplaces, you cannot order anything from the Wirtshaus menu. The reverse is equally true – and rightly so. Because what is offered in the Schankkuchl is absolutely unique. There are dishes with inventive names and a service team that is both relaxed and attentive. And chefs who, after you’ve had a chance to peek over their shoulders from the bar area, explain each dish with dedication. You start with the “Zapfenstreich” – Pogusch potatoes with mustard pickles and capers – and a “Teufelsroller” made from brook trout, sauerkraut, crab apple, horseradish, and peppers, cooked right in front of our noses. Magnificent and undoubtedly an early highlight of the menu. Following are a wels catfish (“Walhalla” on the menu) that will make you kneel, served with kohlrabi, horseradish, elderflower, and wild herbs; the “Überflieger” – young chicken, curry, runner beans, cabbage heads, and Meyer lemon – and “Verzopft” – brioche bread with noodle soup, rhubarb, gooseberry, and egg liqueur. You can also – very much in the Japanese Omakase tradition – leave everything in the hands of the chefs. They call this “Let it flow” and then bring whatever comes to mind to the table. What is happening in the Schankkuchl at Pogusch right now is a wonderful balancing act between culinary rootedness and avant-garde innovation. A project with far-reaching appeal and the potential to be groundbreaking. Address Pogusch 21 8625 Sankt Lorenzen / Turnau Austria Contact 03863 2000, 03863 5151 pogusch@steirereck.at https://www.steirereck.at/pogusch/ Opening hours Thu–Sat 5–11 PM Team Manuel Weissenböck Chef