Obauer

There are states of being among restaurant guests that only occur in certain restaurants. If you catch yourself repeatedly making spontaneous “Mhm!” exclamations and can’t resist letting out a moderately loud “Wow!”, you’re most likely sitting in the restaurant of the Obauer brothers. That this state is highly pleasant hopefully goes without saying. How these Werfen-based culinary giants still manage, even in their fifth decade of operation, to spark culinary magic from their compositions can only be acknowledged with “Mhm!”s and “Wow!”s—indeed, even a hallelujah wouldn’t be entirely out of place here. For dinner, Karl and Rudi Obauer currently offer a classic four-course menu alongside a slightly more lavish six- to seven-course option. A selection of classic Obauer dishes is also available à la carte. The wine list reads as classic and refined, but in the best sense, offering proven pairing potential—and you can’t go wrong by simply leaving everything to the recommendations of sommelier Magdalena Gleiss. Even the first dish sets the direction and pace: The Obauers consistently pursue a thoroughly grounded French classical tradition, elevated by the diverse regional produce of the Pongau and, as it were, rocket fuel, a deliberately boundless spectrum of aromas and spices. And just like that, we lift off: The foie gras is accompanied by aromatic cubes of pickled spice squash, slices of cured venison loin, herb salsa, grapefruit marmalade, and pickled trumpet chanterelles. This Werfen ascent always rests on a solid foundation built from timeless dishes, such as the smoked trout crepe (a softer variation on the eternal Obauer classic, the trout strudel) served with steamed Arctic char—you don’t need costume jewelry when you can string together such exquisite pearls. For the main course, there’s Werfen lamb prepared in three ways (filet, braised, and minced), which together form a chord that lingers long in the memory—with the brilliant Obauer spinach lasagna serving as the harmonic foundation. Diners at Restaurant Obauer are sent off into the wider culinary world yet never lose their bearings, because the kitchen here keeps a compass close at hand and a clear vision that guests are happy to follow. The desserts take no shortcuts either: the Felchlin chocolate cookie atop a pomelo ragout masterfully combines melt-in-the-mouth richness with crispness in a way that leaves nothing more to be said but: Wow! Mhm! Address: Markt 46, 5450 Werfen, Austria Contact: +43 6468 52 12 | ok@obauer.com | https://www.obauer.com/ Opening Hours: Wed 18:00–21:00, Thu–Sun 12:00–13:30 and 18:00–21:00 Flexible Team: Rudi Obauer, Chef · Chef of the Year 1989 | Peter Buchegger & Michael Pietschnig, Sous Chefs | Berthold Obauer, Maître d’ | Michael Pitschnig, Pastry Chef