The story
Hannes Pusswald steers the kitchen at Pusswald in Hartberg, applying techniques refined during years abroad to Alpe Adria cuisine. He and his wife Elisabeth returned to their hometown to build a family operation that balances local produce with coastal influences. The Gault&Millau guide recently awarded the establishment twelve and a half hats, noting that Hannes is currently executing his most confident season of cooking. Their son Maximilian has joined the management team following a complete renovation of the dining spaces last spring.
Appetizers frequently begin with six varieties of house-baked bread served alongside starters like sashimi of yellowfin tuna paired with asparagus. Guests can choose between a Mediterranean cooking route featuring sea fish or a domestic menu highlighting regional meats and river catches. The main courses rotate through staples such as Zotter veal schnitzel fried in butterfat and styrian beef onion roast. A dedicated dessert line offers walnut soufflé with cinnamon ice cream and nougat stuffed into curd dumplings.
The dining area presents a bright and airy layout designed for relaxed conversation. Air conditioning maintains a steady temperature while wooden fixtures and soft lighting keep the space grounded. Elisabeth manages service directly, ensuring the family hospitality remains central to every visit. A separate vinothek stocks regional selections that complement the Alpe Adria cuisine offered across lunch and dinner service.
Recognition
Ambience
Details
History
Many things are new at the Pusswald. The dining rooms and private rooms have undergone a facelift, and management of the establishment was recently taken over by the junior partner (Maximilian Pusswald). Fortunately, the warm hospitality of the hostess Elisabeth and the culinary expertise of her husband Hannes remain, with Hannes currently cooking as well as he has in a long time. Always delightful are the four-course menus “Mediterranean Feelings” featuring a variety of sea fish and “Home is Home” showcasing local fish and meat. The meal begins wonderfully with six different types of crispy bread, and the hearty tuna with asparagus makes a delicious starter. The Pusswald is further cementing its position as Hartberg’s finest restaurant. Address: Grazer Straße 18, 8230 Hartberg, Austria Contact: 03332 62 5 84 | info@restaurant-pusswald.at | https://www.restaurant-pusswald.at/ Opening Hours: Tue–Sat 11:30–14:00 and 18:00–21:30 Service: Variable Team: Johannes Pusswald – Head Chef | Julia Hirschböck – Sous Chef | Maximilian Pusswald – Maître d’ | Kerstin Durlacher – Pastry Chef
Location
