Taubenkobel Schützen am Gebirge

Awards

OAD

European Restaurants 2024, 80

All OAD European in Schützen am Gebirge All OAD European in Austria

La Liste

La Liste, #78

All La Liste in Schützen am Gebirge All La Liste in Austria

Restaurant Ranking

Restaurant Ranking 2024, #210, PRO #18.83, USER #18.33

All Restaurant Ranking in Schützen am Gebirge All Restaurant Ranking in Austria

Gault & Millau

4 Torques, 2021

All Gault & Millau in Schützen am Gebirge All Gault & Millau in Austria All Gault & Millau 4 Torques in Schützen am Gebirge All Gault & Millau 4 Torques in Austria

Gault & Millau Public Mark

18.5 / 20

Cuisine

Regional cuisine Cuisine, Modern Austrian

Chef

Alain Weissgerber

• 2024
• 2019
• 2017

Dinner at Taubenkobel

on 19 Aug 2024

by Yves Silvain

Experience @taubenkobel.austria

- Courgette flower, saffron, trout, chanterelles -
- Chicken, nettle, artichoke, egg, liver -
- Iced jersey blue & apricots -
- Strawberries, yogurt, beetroot, pepper -
- Green almonds, salted caramel, spinach varieties -

By @alain_weissgerber

Dinner at Taubenkobel

on 18 Aug 2024

by Yves Silvain

Experience @taubenkobel.austria

- Onion tartlet & lardo -
- Mustard flower -
- Carabineiro & pepper leaf -
- Potato & tarragon -
- Pikeperch, cabbage turnip, peas, lemon balm -
- Lions mane, hazelnut, oyster mushroom -
- Carabineiro, summer peppers, brown butter -

By @alain_weissgerber

7 / 10

Grand Kobel - the annual pop up in Vienna of Taubenkogel

on 16 Dec 2019

by Gerhard Huber

Barbara Eselböck and Alain Weissgerber are arguably one of the foremost hosts in the world. Luckily in the wintertime when the surroundings of Neusiedlersee, where their hotel and restaurant is located, gets quiet, they pick their gear and staff and move for six weeks to Vienna.

It is a much beloved tradition now for local and international guests to indulge on a grand evening. Because when Babara and Alain get started, nothing is left to chance. This year they converted an old ballroom from... More

Barbara Eselböck and Alain Weissgerber are arguably one of the foremost hosts in the world. Luckily in the wintertime when the surroundings of Neusiedlersee, where their hotel and restaurant is located, gets quiet, they pick their gear and staff and move for six weeks to Vienna.

It is a much beloved tradition now for local and international guests to indulge on a grand evening. Because when Babara and Alain get started, nothing is left to chance. This year they converted an old ballroom from the former Hotel Donauhof, which was used as a storage room for wood (!). In an unbelievable short time they converted it into a Grand Ballroom with beautiful decorations and to top everything using light fixtures from Lobmeyr. Make no mistake, these lights are the exact ones which are hanging in the Metropolitan Opera in New York City. The staff including Barbara wear costumes which fit the occasion and time the evening is set in. Marvellous.

And the food is what you would expect from a winter menu of Alain. Rich, full of flavour and umami, perfectly executed and very, very tasty. Alain starts you slowly with some fresh and light dishes, like trout and radish, moves you then through some delightful dishes like poppy, mushrooms and cream until he arrives at his pièce de résistance, the dairy calf which he cooks in a big piece in his oven. What a fantastic dish, sweet, soft, savoury, perfectly cooked. Together with the fried celery and the Maggikraut, it was simply delicious. Alain is one of the dwindling group of chefs who can actually cook a big piece of meat without using water or other technical assistance. It is regrettable, but it appears that this skill does not get taught anymore. But as long as Alain and a few others like Hans Haas in Munich is holding out, there is hope for a meat lover like me.

A fantastic evening in a wonderful ambience, hosted by Babara, one of the best FOH hostesses I know and with great food by Alain. I would love to sign up for the 2020 pop-up right now.
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8 / 10

Dinner at Taubenkobel

on 06 Aug 2017

by Gerhard Huber

This is a high achieving family! Last year Babara Eselböck, the hostess at the Pannonian restaurant just south of Vienna won the the honourable title of “Maître des Jahres” (Maìtre of the Year) in Austria. This year her husband and master of the kitchen, Alain Weissberger was celebrated as “Chef des Jahres” (Chef of the Year 2018) in Austria.
Besides stacking up accolades around Europe, they produce a wonderful food, with sometimes surprising combination of flavours.
If you stay at... More

This is a high achieving family! Last year Babara Eselböck, the hostess at the Pannonian restaurant just south of Vienna won the the honourable title of “Maître des Jahres” (Maìtre of the Year) in Austria. This year her husband and master of the kitchen, Alain Weissberger was celebrated as “Chef des Jahres” (Chef of the Year 2018) in Austria.
Besides stacking up accolades around Europe, they produce a wonderful food, with sometimes surprising combination of flavours.
If you stay at their small hotel, you get to eat one of the best breakfasts you can get anywhere.
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