The story
Das Linsberg in Bad Erlach presents a meticulously structured six-course tasting menu that recently secured a Gault&Millau rating of 13.5 for its distinctive approach to Asian cuisine. Executive Chef Michael Suttner directs operations from the pass, supported by Sous Chef Irena Stanic, who helps maintain the rigorous standards required for the resort's acclaimed dining room. The kitchen navigates a careful balance between traditional European foundations and deliberate spice applications. Every dish reflects a calculated layering of heat and aroma rather than relying on overwhelming intensity.
The progression opens with delicate preparations like king crab served with Thai mousse or chicken chips encased in a light tapioca batter. Richer plates feature Kagoshima wagyu paired with foie gras, while familiar comfort elements appear through tom yum soup and substantial ochsenschlepp dim sums. A fried beef back course deliberately shifts toward a classic European profile, grounding the meal before dessert. Guests navigate these shifting textures alongside an extensive wine list highlighting Austrian and international producers, with dedicated glass options and non-alcoholic pairings readily available.
The restaurant occupies a quiet corner of the adults-only thermal resort, where minimalist architectural lines and subdued lighting create a focused environment for gastronomy. Large windows and clean sightlines allow natural daylight to frame the interior during daytime hours, transitioning to intimate evening ambiance. Service operates at a measured pace designed to let guests absorb the evolving flavor profiles without rushing. This restrained setting ensures the culinary program remains the central point of attention throughout the visit.
Recognition
Ambience
Details
History
The Asian touch of the thermal baths also shapes the restaurant's six-course menu. Dishes such as king crab with Thai mousse, chicken chips in tapioca batter, tom yum soup, or Kagoshima wagyu with goose liver feature Asian aromas and spices that are sometimes used very subtly, but occasionally quite strongly. The occasional spiciness is never unpleasant; rather, it enhances the overall exotic atmosphere. Despite the accompanying ox tail dim sums, however, the pan-fried beef backstrap comes across as distinctly European-classical, providing a counterpoint to the preceding courses. The wine list showcases Austrian and international selections, many of which are available by the glass. Drivers can opt for a non-alcoholic beverage pairing. Address: Thermenplatz 1, 2822 Bad Erlach, Austria Contact: 02627 48000 | mail@linsbergasia.at | https://www.linsbergasia.at/ Team: Michael Suttner, Chef | Irena Stanic, Sous Chef
Location
Facebook
Instagram