Chef's Table Lech

Awards

OAD

European Restaurants 2021, 86

All OAD European in Lech All OAD European in Austria

Gault & Millau

4 Torques, 2021

All Gault & Millau in Lech All Gault & Millau in Austria All Gault & Millau 4 Torques in Lech All Gault & Millau 4 Torques in Austria

Gault & Millau Public Mark

18.5 / 20

Chef

Max Natmessnig

Cuisine

Modern European

• 2022
• 2021
• 2020
• 2019

9 / 10

Lunch at Chef's Table

on 14 Mar 2022

by Tomoko Morikawa

Delicate workmanship, professional and beautiful in every movement of all the staff at every moment. The little hand food appetizers, everything was wonderful. The perfect balance of acidity, sweetness, crunchiness, the excellence of each little ingredient and the harmony of the whole.

There are so many things worth mentioning that I am not sure which dish to write about.
The marriage of sea urchin and pumpkin, the
The marriage of Ootoro and buckwheat in perfect condition, always present with... More

Delicate workmanship, professional and beautiful in every movement of all the staff at every moment. The little hand food appetizers, everything was wonderful. The perfect balance of acidity, sweetness, crunchiness, the excellence of each little ingredient and the harmony of the whole.

There are so many things worth mentioning that I am not sure which dish to write about.
The marriage of sea urchin and pumpkin, the
The marriage of Ootoro and buckwheat in perfect condition, always present with umami, acidity and deep nourishment.

A careful attitude toward the ingredients, a solid and abundant knowledge, and a way of incorporating Japanese ingredients in the right direction. Light yet firmly delicious. Some of the dishes took us on a trip to an Asian city. In a very right direction.

I was truly impressed by his sensitive creation of taste and his delicate workmanship. Less

10 / 10

Dinner at Chef's Table

on 13 Mar 2022

by Gerhard Huber

Max Natmessi, being groomed overseas for many years, has established himself as one of the best cooks in Austria. His former concept of Alpine-ingredients-only got killed by the pandemic where he now uses products from all over. This enables him to display the mastery of his cooking which he learned in places like Chef’s Table in New York. In short, the bread is out, the langoustine is in.
All of this gets presented in a casual atmosphere, small bites and Canapés on the ground floor of the former... More

Max Natmessi, being groomed overseas for many years, has established himself as one of the best cooks in Austria. His former concept of Alpine-ingredients-only got killed by the pandemic where he now uses products from all over. This enables him to display the mastery of his cooking which he learned in places like Chef’s Table in New York. In short, the bread is out, the langoustine is in.
All of this gets presented in a casual atmosphere, small bites and Canapés on the ground floor of the former school house, a quick presentation and explanation of the ingredients and then upstairs in the open kitchen the main event.
Max and his team are now at the peak of their craft, executing the task with precision and calm professionalism, layering flavors sublimely. A wonderful meal, worth the trip to Lech/Zug. There are very few places in Austria on this level, in other countries he would get at least 2 stars, if not more.

PS: as this post was delayed for traveling reasons, at the time of this post, it was announced that Max is leaving for brighter shores. I wish him well and surely will visit him at his new place. But, I will certainly not miss the chance to go back in the summer season for another, last visit at the CT at the Rote Wand.
Less

10 / 10

Dinner at Chef's Table

on 16 Jul 2021

by I. Anna A

Stunning!!!

10 / 10

Lunch at Schualhus

on 05 Mar 2020

by Gerhard Huber

Simply the best restaurant in Austria.

10 / 10

Dinner at Schualhus

on 09 Aug 2019

by Alex Christiansen

Sensational dinner in a unique place in the Austrian Alps serving food of highest caliber at level close to the best three stars in Switzerland

10 / 10

Dinner at Schualhus

on 08 Aug 2019

by Gerhard Huber

Brooklyn Fare meets the Austrian Alps!

Max Natmessnig cooked for 4 1/2 years for César Ramirez in one of the best restaurants in the Western Hemishpere, Chef's Table at Brooklyn Fare. There he learned to focus, the techniques of the Grand Master and the respect for great ingredients.

When he moved into the Austrian Alps, he intelligently translated these learning into his new environment. The result is simply the BEST RESTAURANT in Austria.

It all starts with his ingredients, sourced mostly... More

Brooklyn Fare meets the Austrian Alps!

Max Natmessnig cooked for 4 1/2 years for César Ramirez in one of the best restaurants in the Western Hemishpere, Chef's Table at Brooklyn Fare. There he learned to focus, the techniques of the Grand Master and the respect for great ingredients.

When he moved into the Austrian Alps, he intelligently translated these learning into his new environment. The result is simply the BEST RESTAURANT in Austria.

It all starts with his ingredients, sourced mostly from the West of Austria, from selected suppliers. His creativity and fine calibrated palate enables Max to create phenomenal dishes. A blood sausage in a completely new form and texture, paired with a veal tongue and red current elevates a peasant food to a fine-dining experience. A egg royal with local perch and crayfish rivals some of the best chawanmushis I have eaten in high-end kaiseki restaurants in Japan.

All of this embedded in Austrian hospitality and casual easiness makes this meal an extraordinary experience.

Go there, in the winter and in the summer! Less