Schottis

The story

Schottis Pöllau: Regional Austrian Cooking Meets Italian Weeks

Roots and regional philosophy

Schottis in Pöllau anchors itself in the tradition of eastern Styria while embracing fresh culinary currents. Owner Daniel Polzhofer designed the space as a welcoming refuge where guests can settle in for classic recipes updated with modern accents. Kitchen leader Manuel Liskounig follows a "brutal regional" philosophy that grounds the menu in local produce, ensuring every dish reflects the character of Styrian cooking.

Seasonal menus and standout plates

The seasonal rotation often highlights Italy through dedicated weekly themes that fuse Mediterranean flavors with Steirisch ingredients. Diners encounter handcrafted antipasti and fresh pastas prepared with care. Wood-fired pizzas stand alongside signature items like the Schottis fish soup and burrata preparations. Vegan offerings and beef tartar sit comfortably beside the seafood selections during these Italian cooking weeks, demonstrating the kitchen's range. Sweet finishes feature creamy tiramisu crafted by Nonna and artisan ice cream sourced from Kaffeewerk.

Wine bar atmosphere and weekly events

As a wine bar, Schottis presents a curated list of wines complemented by locally tapped beers and a clear focus on regional cuisine. Candlelight dinners are available by reservation for couples seeking a quiet, focused evening. The Wednesday afterwork promotion features every pizza at a set price starting at 15:00, providing an accessible option before the main dinner hours. Summer programming also includes live performances, such as appearances by Jack Ventura, which anchor the venue within the local social rhythm.