Reitingergut

theGOOD - theBAD - theUGLY

“The Good, the Bad, and the Ugly”—these are three old friends who aren’t really that old yet, perhaps a bit gray here and there, but not old enough to be immune to life’s follies. For example, they’ll spend over six hours in a car driving across northern Spain to Bodega El Capricho to taste what’s said to be the best steak in the world—from an 11-year-old ox— or set off on a day trip to Meursault in Burgundy to explore the new vintage of the “king of white wines.”

The main driving force behind everything they do is the pursuit of pleasure and the desire to savor everything the doctor has forbidden—as long as it’s prepared with artistry and love.

On these matters, the three friends are in agreement. But when it comes to what was prepared with skill and love, their opinions differ; and as for what was truly “to die for” or simply just okay, their palates disagree.

REITINGER STUBN

Right where a farmer laid the foundation for his parlor at the end of the 16th century, the Reitingergut’s parlor still stands today. Unfortunately, there is no documentation to confirm whether it has always been a place of culinary delights and boundless pleasures. We’re convinced that, in addition to their simple fare, the local farmers would now and then let a fine hare, juicy poultry, or fresh fish from the lake sizzle in their cauldrons.

It is thanks to Sibylle and Roland that the first dining establishment at the Reitingergut opened its doors over 50 years ago, bearing the evocative name: Rofi’s Kuhstallbar. Over the years, the place evolved from serving bacon sandwiches to crepes and later even became a pizzeria.

The pizza oven still stands in the Reitingergut’s kitchen today. Only now, theGOOD, theBAD, and theUGLY are behind the stove, trying to unite the beautiful Attersee with the big, wide world through their creations.

Right where, over 400 years ago, a farmer simmered a simple soup…