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"Das Kleine Restaurant"

After hearing from locals and guests in the past that they would like to dine at our hotel, we decided to open our kitchen (which was exclusively for hotel guests) to the public – even if it is only to a small extent: a maximum of four tables in order to be able to guarantee the highest quality of food and service for our hotel guests.



Our new, young "wild" executive chef Robert Trobsch has been thrilling our guests with his culinary expertise since May 2014


I am responsible for treating guests of the Gartenhotels Theresia****S & Hotel Johann**** to culinary specialties and, since the end of August, I have also been responsible for our newly-opened gourmet restaurant.



My culinary philosophy:

The best ingredients, attention to detail and a contemporary interpretation of cooking are the key elements in my kitchen. The majority of the products are from regional and/or organic farms. Together with my motivated team, I will take you away to the world of my art of cooking.
I hope to inspire and excite you.
With the sincerest culinary regards,
Executive Chef Robert Trobsch and Team

 

My culinary career history

  • Apprenticeship: Restaurant "Bauernwirtschaft"
  • Commis de Cuisine: Hotel "El Andaluz" ****
  • Chef de partie: Hotel "Colosseo" ****S /gourmet restaurant "Cesare"
  • Chef de partie: Hotel Elbresidenz Bad Schandau*****
  • Chef de partie: Gourmet restaurant "bean&beluga"  (1 Michelin star, 17 points)
  • Sous-chef: Wellness Hotel Die Sonne****
  • Executive Chef: Wellness Hotel Die Sonne**** and restaurant "Jennerwein"
  • Sous-chef: Luxury Hotel Kaiserhof Ellmau *****S /gourmet restaurant "Kulinarium" (15 points, 2 Gault Millau toques)
  • Since May 2014: Executive Chef of the Gartenhotel Theresia and "Das Kleine Restaurant" ("Grüne Haube" restaurant)


The culinary selection at our à la carte restaurant

  • Wednesday, Thursday, Friday, Saturday and Sunday: large and small TASTING MENUS*
  • *Reservations for the tasting menu can be made up to 9:00 pm the day before. Time to enjoy: please allow about 3 hours for our large tasting menu, and about 2 hours and 15 minutes for our small tasting menu.
  • Open Wednesday to Sunday, 7:00 pm – 10:00 pm (you can begin your meal as late as 8:30 pm).
  • Reservations required over the phone on 0043/ (0) 6541 74140 or by email: info@hotel-theresia.co.at.


The following foods and drinks are from certified organic agriculture and are used in our kitchen and offered in our restaurant:

Veal and lamb, cheese, seasonal vegetables, lettuces and seasonal fruit, honey, spices (except nutmeg, star anise, Jaipur curry), herb salt, parsley, chives, sugar, olive oil, canola oil, pumpkin seed oil, gelatin, butter, flour, eggs, milk yoghurt, sour cream, curd cheese, maple syrup, polenta, walnuts, hazelnuts, onions, ginger, bell peppers, tomatoes, carrots, pumpkin, celery, courgette, apples, lemons, kiwis, jam, croutons, breadcrumbs, whole-grain bread, whole-grain toast, whole-grain pasta, whole-grain crisp bread, farmhouse bread, potatoes, spelt rice, green spelt, rice, lentils, barley, poppy seeds, couscous, quinoa, buckwheat, wheat, sesame, smoked tofu, dried fruits, muesli, coconut flakes, sausage, ham, bacon, coffee, tea, cocoa, lemonade (Vöslauer), beer (Stiegl), wines (various domestic and international wineries), fruit juices (Pago), vegetable juices (Polz), fruit syrups (Höllinger)

The sources of our regional organic foods:

Cheese – Sinnlehen Farm in Leogang
Vegetables, lettuce, potatoes – Stechau Farm in Leogang
Cultured butter – Vorderlengau Farm in Hinterglemm
Honey ¬– Grünwald Honey Farm, Hinterglemm
Veal and lamb, sausage, ham, bacon – "Tauernlamm" farmers’ cooperative, National Park Hohe Tauern
Spices – Sonnentor in the Waldviertel region
Dairy – Pinzgau Milch Dairy
  • Free SUMMER JOKER Card for cable cars, guided walks and many attractions...
  • Large Garden with tranquillity area, sport area, garden restaurant, terrace and playground