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.
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
Development is all about constantly searching for more. About creating outstanding dishes day after day and presenting them in a divine surprise menu in the end.
How it works: If you wish to dine at the "philipp", please make your reservation and inform us about any food allergies or intolerances. Also let us know if you have special preferences such as a vegetarian option or how many courses you'd like to have.
No matter the number of courses (starting from 4 course-meals), each menu is complemented by amuse bouche, sorbet and cheese. When it comes to the right wine selection, see our comprehensive wine list or let our sommelier Marco assist you in finding the perfect combination of food and wine.
Gault Millau describes the "philipp" as being "a hobby"! Not without reason! A very time-consuming hobby though, considering that Philipp caters to his guests more or less as private chef cooking up playful and innovative creations reflecting his vast international experience. Besides the tasting menu served in the gourmet restaurant, guests have the option of choosing from a wide selection of non-fuss, down-to-earth food, internationally inspired dishes as well as delicious steak varieties offered in "Seewirt S'House".
Here, no reviews are available and this won't change in the future either. Our many regular guests positive feedback speaks for itself!
The "philipp" is open from Wednesday to Sunday! Table reservations are requested.
Let yourself be surprised!
Each menu includes amuse bouche, sorbet and cheese.
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…