Gastwirtschaft Floh

“The relationship between a traditional village inn and a creative, but honest, cuisine is what makes a difference to us. Regionality is not only a keyword but a daily passion. We try to use all the parts of our produce and animals. We prepare more than 8,000 jars of fruits, vegetables, and meat so that we have our own resources. Plus, eighty-five per cent of our products are organic.”

Herzstück, a celery root braised in the fat of Mangalitza pork; kalbszüngerl, marinated veal tongue with horseradish and pumpkin seed oil; and lieblingskarotte, risotto of ancient grain with purple haze carrots.

It’s difficult to tell all the virtues of the Gastwirtschaft Floh, which is considered one of the best-known village inns in the country. Many guests cherish the outstanding wine list the most, while others praise the multiple initiatives, such as cookbooks for children. But most customers love the cuisine most of all, which follows a sixty-sixty kilometre philosophy, whereby produce is sourced from within this scale. Every dish is exceptional, and reflects both the season and the region.