Gourmet restaurant "philipp"

I might be a bit of a freak.

Cooking at alpine pastures is not the most easiest of things to do, that's probably why it seems to inspire me.

In short: I'm having a blast and the guests seem to enjoy it.

Philosophy

We cook with the best our region has to offer.

Complemented with ingredients the sophisticated chef is used to cook with. As a result, combinations like Turrach nettle shoot with anglerfish rolls tantalize the palate.

The tenderloins come from beef calves kept on the alpine pastures of the Dicktlhof farmer, the char is caught on Sigi's fish farm, the ice-cream freezes in Saureggen.

Thankfully there's grandma – who else would we get the beetroots and the herbs from?

Contact & Arrival

Philipp Prodinger hat seine eigene Linie gefunden, wenngleich – was findet man schon.

And this is how it works: If you want to dine at the "philipp", a reservation is required.

There is a menu with various local and international dishes, as well as our well-known steak variations and / or a menu to choose from.

Gault Millau describes the "philipp" as "a hobby"! He's not entirely wrong, but it's a very complex hobby, because Philipp cooks his guests as a private chef with gimmicks from his international range of experience.

Then, dear guests: Bon appetit!

The "philipp" restaurant is open for you from Wednesday to Sunday! Table reservation required.

Let's be surprised!

Our kitchen team naturally takes intolerance and allergies into account. (Lactose or gluten-free food is absolutely no problem). If you have other allergies or intolerances, you must expect restrictions. Please contact us first. We do not offer vegan menus. Please state your intolerance or allergy when you make your request, but at the latest when you make your reservation. Many Thanks.

With wine pairings:

Classic wine pairing with aperitif from Euro 35
Exclusive wine pairing with aperitif from Euro 70

Download:

Wine list as PDF

Good. Better. Philipp.

A nimble mountain enthusiast who anchored at Turracher Höhe to make his parents' restaurant in the Schlosshotel Seewirt award-worthy. The rookie with a widely-traveled background as a chef, has achieved this goal successfully. He calls his time spent with Johanna Maier groundbreaking, the knowledge he acquired through Joel Antunés in Atlanta flavor-enhancing and the work with Roland Trettl in the word-wide most delicious "airport" Hangar-7 awe-inspiring.

Philipp Prodinger spends his leisure time exclusively on things that satisfy his aesthetic demands. In addition, he is still traveling the world to develop his taste buds. Cooking is a life long journey after all…