I discovered my passion for cooking at an early age – thanks to my grandmother. Even as a child, I stood in the kitchen with her and cooked, realizing that cooking was in my blood. At first, I didn’t know exactly where this path would lead me, but she inspired me and gave me the decisive impulse to become a chef. I followed this call – and found my fulfillment.

My cuisine is clear, down-to-earth and versatile. I follow the principle of “less is more” and attach great importance to getting to the heart of the products and flavors. What counts for me is craftsmanship – not the use of the most expensive ingredients, but the art of getting the best out of every product.

When you visit us, you embark on a culinary journey. In our parlor, we surprise you with creative combinations that may seem unusual at first glance. But that’s exactly where the appeal lies: getting involved, discovering new taste experiences and perhaps even enjoying dishes that you didn’t like before. My aim is for our guests to say at the end: “I’ll be back – that’s exactly what I loved!” Our cuisine is honest, authentic and reflects who we are as a team.

As a house guest, you have the opportunity to sample our varied menu seven days a week – from classic dishes to unusual creations. There is something for everyone. Our aim is to spoil our guests with special experiences from morning to night and to inspire them anew every day.

The menus are created in close collaboration with sous chef Chris Steils – often during preparations for the evening service, over a good glass of wine or on long car journeys. I love creating unusual combinations and showing that things can be done differently. I am particularly fascinated by the variety of ingredients – how you can create something completely new from a simple vegetable, for example. I want to give every product a stage and present it in a way that surprises.

I find my inspiration in people, when traveling, in nature – and of course in the culinary arts themselves. I want to pass on a piece of love with every dish and make people happy with it.

Born in Carinthia in April 1995, Verena Stattmann discovered her passion for fine dining at an early age. Her path took her through some of the most renowned kitchens in Austria, including the Interalpen Tyrol under Mario Döring, the Bärenwirt under Manuel Ressi and Das Löwenzahn under Jakob Lilg. There she honed her craft, refined her creative signature and developed her flair for excellent cuisine.

Since 2019, Verena Stattmann has been part of the creative kitchen team at the Gourmet & Wine Hotel Austria and took over the position of Chef de Cuisine in 2023. With precise craftsmanship, a spirit of innovation and uncompromising quality, she shaped the hotel’s cuisine and took it to new heights. Her exceptional performance was recognized in 2024 with three Gault Millau toques, before she was promoted to the top league of top gastronomy in 2025 with a Michelin star and four Gault Millau toques.

Verena Stattmann stands for a cuisine that combines tradition and modernity, honors the essence of the products and creates unforgettable culinary experiences with finesse.