The story
At Roots in Wolfsberg, chef Ralph Kollnitzer translates local harvests into a straightforward approach to Carinthian regional cooking. His team sources ingredients directly from Lavanttal producers who share his preference for seasonal clarity. The restaurant operates under a “ZOM” concept, which borrows a Carinthian dialect word for gathering to strip away formal dining barriers. Guests encounter a Carinthian regional kitchen where technical precision meets relaxed conversation.
A recent Gault&Millau rating highlighted how Kollnitzer structures his evening service around an apéro followed by a creative bread course featuring roasted beetroot. Main courses rotate between pan-fried rainbow trout served with pepper crunch and pickled earth cherries, and slow-braised lamb belly paired with miso mayo and palm cabbage chips. The menu also offers accessible options like beef tartare or fried saibling that keep the kitchen grounded throughout the week.
Restaurant manager Patrick Kranl ensures the floor matches the kitchen’s unpretentious tone. Staff guide guests through a five to eight course progression without enforcing rigid etiquette or timed plate exchanges. The space functions comfortably across different dayparts, shifting from Saturday brunch gatherings to midweek dinner dates. Every setting prioritizes familiar warmth over theatrical presentation.
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Last year, we reviewed chef Ralph Kollnitzer at Reiterhof Stückler. We were already impressed back then. Now he is doing his own thing in the Lavanttal region. Together with Patrick Kranl as restaurant manager, he presents a menu that is once again highly impressive. We are referring here to the fine dining menu, which is served in the evening. This distinction is important because Roots also operates during the day. The fine dining menu begins with several truly excellent bites that Kollnitzer sends out from the kitchen as an "aperitif." This is followed by a creative and absolutely cohesive "bread course," where red beet plays a central role. Later comes an outstanding Kaiser trout with pepper crunch, a sweet-sour fond, and pickled ground cherries. The lamb belly ragout is accompanied by sweetbreads from the same lamb, miso mayo, sorrel, and a palm cabbage chip. All in all, a highly refined experience and an impressive start for Roots. Address: Bamberger Straße 1, 9400 Wolfsberg, Austria Contact: 0664 223 1988 | office@roots-restaurant.com | https://www.roots-restaurant.com/ Team: Ralph Kollnitzer – Chef | Dominik Tomschy – Sous Chef | Patrick Kranl – Maître d'/Head Waiter
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