The story
Located in Brixen im Thale, Spitzbuam delivers a refined alpine fusion cuisine that balances French technique with local ingredients. Established in December 2022, the kitchen operates under the direction of chefs Florian Straif and Peter Wahrstätter. Souschef Andreas Riedmann supports this precise workflow, which prioritizes structural balance over theatrical presentation. The team builds its reputation on restraint, allowing premium produce to carry each plate without heavy decoration.
The menu shifts between raw preparations and slow cooked elements. A tuna tataki rests in a light buttermilk infusion while truffle tagliolini provides earthy depth. Guests frequently order the scallop course finished with a rustic bisque or choose the rich duck praline for a structured main. The chocolate spitzbuam bar closes the meal with quiet sweetness rather than excessive sugar.
Housed within the Hotel Hubertus, the dining space maintains an unpretentious layout that comfortably seats small groups or private gatherings. This grounded setting pairs well with a wine list focused exclusively on Austrian and French estates. Critics have noted the consistent execution, awarding the venue two Gault&Millau hauben and a score of fourteen out of twenty. A Michelin recommendation further confirms that this fusion cooking delivers reliable refinement.
Recognition
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History
Unconventional, unpretentious, but not to be underestimated – as you can read on the Spitzbuam website – quite rightly! The facade might suggest a traditional bourgeois menu, but Florian Straif and Peter Wahrstätter serve top-notch fusion cuisine. For starters, the tuna tataki in buttermilk broth and truffle tagliolini are impressive; by the time of the intermezzo course – featuring scallops in crustacean bisque and a fabulous duck praline – you realize: this place is worth the trip, even if you have to make another journey. The Iberico pork chop and beef tartare are also more than solid. The caramel crème brûlée and the chocolatey Spitzbuam bar perfectly cap off a wonderful evening. Excellent wines and first-class service with a mischievous charm. Address: Ahornweg 4, 6364 Brixen im Thale, Austria Contact: 0664 1428928 tisch@spitzbuam.restaurant https://www.spitzbuam.restaurant/ Opening hours: Tue–Sat 18:00–23:00 (variable) Team: Florian Straif Head Chef, Andreas Riedmann Sous Chef
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