Mühltalhof

It is perhaps this inherited family honest respect for food that enables them to present dishes that standout - their simplistic approach using and understanding the rudiments of flavours and the knowledge needed to harness the essence of those selected ingredients. Philip Rachinger cooks with a youthful vigour, often over quick intense heat, keeping it simple and easy being his mantra – his creations are anything but. 

Harnessing the local produce, Rachinger is inventive – from his use of local wald-berries to a beer crumb, from his cedar grilled trout to a signature vinegar & hazelnut butter.  

He says of his cuisine: “Our cooking is uncomplicated and if it is complication, it mustn’t be obvious. The most important thing is the taste and the flavour combinations. We cook strictly regional and use berries and vinegar for sourness, rather than citrus fruits.” 

Helmut & Philip are flavour hunters, a culinary duo of good honest food, highly skilled patrons of nature’s culinary world and real nice folk, who, simply love to cook from their backdoor to the lands of the Mühlviertel. Opt for their Carte Blanche – be prepared to go on a journey.