Restaurant in Maria Wörth, Austria
Lakeside Michelin star. Book well ahead.
Hubert Wallner holds a Michelin star and scored 96.5 points on La Liste 2025 — the lakeside Wörthersee setting is a genuine plus, but the Alpine-modern cooking and a 3,000-label wine list are the real reasons to book. At €€€€, it competes with Austria's best. Hard to get in summer; book well ahead. Saturday lunch or a summer dinner terrace slot is the target.
Most people who haven't been to Hubert Wallner assume the Wörthersee lakeside setting is the main draw — a pretty backdrop that explains away a Michelin star. That framing undersells the cooking significantly. The terrace and the sunset over the water are genuinely worth having, but they are not the reason to book a table at €€€€ pricing. The reason to book is a kitchen that earned a Michelin 1 Star (2024) and scored 96.5 points on La Liste's 2025 global ranking, dropping marginally to 93 points in 2026 — still firmly in the upper tier of Austrian fine dining. The setting is a bonus. The food is the argument.
Hubert Wallner runs a set-menu format with two tasting options spanning five to nine courses (called "Stationen"), plus an à la carte route and a classics selection for guests who prefer to build their own meal. That flexibility is worth noting if you're coming with someone who resists the full tasting commitment , it's rarer than you'd expect at this level. The chef's table is available for those who want the most immersive version of the evening, and it's the option to request if this is a genuinely special occasion rather than a good dinner out.
The kitchen draws from Alpine regional ingredients and interprets them in a modern register. The Germknödel 2.0 , foie gras terrine with yeast espuma and Reindling ice cream , is the signature that circulates in every serious account of the restaurant, and it illustrates the kitchen's approach clearly: a familiar local reference transformed into something technically considered. You're not getting museum-piece Austrian cuisine here; you're getting someone who knows the Alpine pantry well enough to take liberties with it.
Service is a genuine differentiator. The room runs with polish and warmth simultaneously, which is a harder combination to sustain than either alone. Sommelier Christoph Janger oversees a 3,000-label wine list and manages to make guidance feel personal rather than performative. For a special occasion dinner, that kind of sommelier engagement changes the experience materially , it's the difference between a meal that happens to include wine and one where the pairings add a second layer of intention to each course.
The seasonal dimension here matters more than at most restaurants of this calibre. Summer , specifically the terrace season on Wörthersee , is when Hubert Wallner offers something that no amount of good cooking inside a landlocked city restaurant can replicate. If you're planning a summer evening booking, the visual payoff of dining lakeside at sunset on a warm Carinthian evening is real, and it upgrades a great dinner into a harder-to-repeat experience. This is the strongest argument for visiting between June and September if your schedule allows it.
Outside summer, the terrace is off the table (literally), but the interior delivers in a different register , warm tones, modern decor, and a room that reads intimate rather than grand. The Alpine sourcing also shifts meaningfully with the seasons: autumn brings the kind of game and mushroom-forward ingredients this kitchen is well-positioned to use, and winter tasting menus at restaurants like this tend to run longer and more generous in pace. Saturday lunch (1–3 PM) and Sunday lunch (1–5 PM) are the only daytime service options , if you want natural light with your meal and aren't visiting in summer, these slots are your leading alternative to the terrace. Wednesday through Friday, service is dinner-only from 6 PM.
The restaurant is closed Monday and Tuesday. Plan around this: if you're building a Carinthia itinerary, mid-week arrivals need a Wednesday minimum to catch dinner service.
This is a hard reservation to secure. At Michelin-starred level in a resort-adjacent lakeside setting with limited covers, demand reliably outpaces availability, particularly across the summer months and weekend dinner slots. Book as far in advance as your planning horizon allows , treat this like a reservation that requires the same lead time as comparable starred restaurants in Vienna. Walk-ins are not a realistic strategy here.
Reservations: Advance booking strongly recommended; summer and weekend slots fill early , contact the venue directly as no online booking method is confirmed. Dress: Smart dress expected at this price point and level; the room is modern and elegant rather than stiff formal, but casual attire would feel out of place. Budget: €€€€ , this is a full fine-dining spend; factor in wine pairings with a 3,000-label list if you're using the sommelier. Hours: Wed–Fri 6–11 PM; Sat 1–3 PM and 6–11 PM; Sun 1–5 PM; closed Mon–Tue. Overnight: Accommodation is available at the adjoining Hermitage Vital Resort, which makes this a viable destination dinner rather than just a local restaurant.
For more dining options in the area, see our full Maria Wörth restaurants guide. If you're building a longer stay, our Maria Wörth hotels guide, bars guide, wineries guide, and experiences guide cover the full picture.
Yes, if Alpine-modern cooking at Michelin-starred level is the point of the trip. The five-to-nine-course format ("Stationen") gives the kitchen room to show range, and the 3,000-label wine list with active sommelier guidance makes the pairing option worth taking seriously. The à la carte and classics routes exist if you'd rather control the pacing, but the tasting menu is where the kitchen's ambition reads most clearly. At €€€€ pricing, you're spending at the leading of the Austrian fine-dining tier , comparable to what Döllerer or Landhaus Bacher charges. The La Liste score of 96.5 points in 2025 gives you independent confirmation that the investment is grounded.
Dinner in summer wins for ambiance , the terrace, the light on the lake, the full evening service , but Saturday lunch has a strong case if you want a more relaxed pace and natural light year-round. Sunday lunch (1–5 PM) runs the longest window and suits a slower, extended meal. Dinner service Wed–Sat runs 6–11 PM and gives you the full kitchen in formal mode. If you're visiting specifically for the lakeside setting in summer, book dinner early enough to get the terrace at golden hour. If you're visiting off-season, Saturday lunch is the better call over a mid-week dinner.
The chef's table is the right option for a solo diner who wants engagement rather than an isolated table. At a restaurant where sommelier interaction and the chef's table experience are genuine highlights, solo dining here works better than at venues where the experience is purely table-bound. The set menu format also removes the decision overhead that can make solo dining at à la carte restaurants feel awkward. That said, this is primarily a destination for two or a small group , the experience is calibrated around the shared-meal format. For solo Alpine fine dining in Austria, also consider Ikarus in Salzburg, where the counter and open kitchen create a natural solo format.
Restaurants operating at Michelin-starred level with set-menu formats universally accommodate dietary restrictions when notified in advance , this is standard practice in the category. Contact the restaurant directly and as early as possible, ideally at the time of booking. The kitchen draws heavily on Alpine ingredients including game, dairy, and foie gras (as the signature Germknödel 2.0 illustrates), so guests with significant restrictions should flag specifics clearly. No confirmed dietary policy is available in our data, so verify directly before assuming full accommodation.
The chef's table is the most obvious private-dining option for a group looking for an exclusive format. For larger parties, contact the restaurant directly , seat count is not confirmed in our data, and group bookings at this level always require direct coordination to confirm feasibility and service format. At €€€€ per head, a group dinner here is a significant per-person spend; if budget is a consideration for a larger party, Landhaus Bacher or Obauer in Werfen are worth comparing for group-friendly fine dining in Austria. For a destination group trip around Carinthia, the adjoining Hermitage Vital Resort makes overnight group stays logistically direct.
| Venue | Cuisine | Price | Booking Difficulty |
|---|---|---|---|
| Hubert Wallner | Modern Cuisine | €€€€ | Hard |
| Steirereck im Stadtpark | Creative | €€€€ | Unknown |
| Döllerer | Contemporary Austrian, Innovative | €€€€ | Unknown |
| Ikarus | Modern European, Creative | €€€€ | Unknown |
| Konstantin Filippou | Modern European, Modern Cuisine | €€€€ | Unknown |
| Landhaus Bacher | Austrian, Classic Cuisine | €€€€ | Unknown |
How Hubert Wallner stacks up against the competition.
Yes — the chef's table format is the strongest solo option here. At a Michelin-starred restaurant with a 3,000-label wine list and a sommelier-led experience, solo diners who book the chef's table get direct engagement with the kitchen and personalised pairings from sommelier Christoph Janger. It suits a deliberate solo visit better than a casual drop-in.
The venue database does not document a specific dietary restriction policy. Given the set-menu format with five to nine courses, check the venue's official channels well before your booking date — advance notice is standard practice at this price point (€€€€) and format, and arriving without prior communication risks a compromised experience.
For the format and setting, yes. Two menus spanning five to nine Stationen, a 3,000-label wine list with expert sommelier pairings, and a La Liste score of 93–96.5 points across 2025–2026 put this in the top tier of Austrian fine dining outside Vienna. If you want à la carte flexibility, the option exists, but the tasting menu is where the kitchen makes its case.
Small groups are the better fit here. The chef's table offers an exclusive booking option, which suits parties wanting a private setting. For larger groups, limited covers at a lakeside Michelin-starred venue mean availability tightens fast — book as far in advance as possible, and check the venue's official channels to confirm what configurations are available.
Dinner on a summer evening is the stronger call if the terrace is your reason for coming — the Wörthersee setting at sunset is documented as a specific draw of the experience. Lunch runs Saturday only (1–3 PM) and Sunday (1–5 PM), which limits flexibility. If you want the full terrace and lakeside atmosphere, a Wednesday-to-Friday evening slot is the most reliable window.
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